میکسیکو: کھانے کے درجہ حرارت کے اصول

“قانون” ایک پابند اصول ہے۔ “سرکاری رہنمائی” قانون نہیں ہے، لیکن انسپکٹرز اس کی توقع کرتے ہیں۔ “Chef Hygiene ڈیفالٹ” ایک ایسی قدر ہے جس کے خلاف ایپ چیک کرتی ہے جہاں کوئی اصول نمبر نہیں دیتا ہے۔

• قانونFridges keep food at 7°C at most, and cold food is served at 7°C or colder. Freezers keep food frozen (no number is set). Every fridge and freezer has a working thermometer in a visible place (NOM-251).
• قانونCook until the inside reaches at least 63°C for fish, beef joints and eggs cracked to order, 68°C for pork joints, minced beef, pork or fish and buffet eggs, and 74°C for poultry, stuffings and sausages. Reheat to at least 74°C. Keep hot food above 60°C (NOM-251).
• قانونDeliveries: chilled raw materials and fresh fish at 4°C or colder (live seafood 7°C), frozen food with no sign of thawing, frozen fish at −9°C or colder. Thaw in the fridge, by cooking, in a microwave or under cold running water, never at room temperature, and never refreeze. The day's leftovers may be used again only once, cooked again (NOM-251).
• Chef Hygiene ڈیفالٹNOM-251 sets no cooling time: food spends as little time as possible at room temperature. Chef Hygiene aims for 4°C in fridges and −18°C in freezers, and suggests cooling into the fridge within 2 hours: our advice, not the law.