西班牙：食品温度规则

“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。

• 法律Chilled food kept more than 24 hours: 4°C or colder (Real Decreto 3484/2000, article 7). Chef Hygiene aims for 4°C.
• 法律Chilled food eaten within 24 hours: up to 8°C is allowed (article 7).
• 法律Frozen food: −18°C or colder (article 7).
• 法律Hot food held for service: 65°C or hotter (article 7).
• 法律Cooling: cooked food to be kept cold must reach 8°C or colder in the centre as fast as possible (article 6.8). The decree gives no time limit.
• Chef Hygiene 默认值Chef Hygiene aims for cooling within 2 hours, a time the regional guides commonly use.
• 法律Reheating: to 65°C or hotter in the centre, as fast as possible (article 6.9). Thaw food in the fridge (article 6.4).
• Chef Hygiene 默认值Spanish law sets no core cooking temperature. Chef Hygiene checks against 75°C in the centre, or 70°C for 2 minutes.