爱尔兰：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。

• 官方指南Irish law sets no numeric temperature limits. The numbers below come from FSAI guidance. The legal duty is not to break the cold chain (Regulation 852/2004, Annex II).
• 官方指南Chilled food: 0–5°C. The FSAI says to set fridges to 3–4°C.
• 官方指南Frozen food: −18°C or colder. Ice cream in service areas: −12°C.
• 官方指南Cooking: 75°C at the core at once, or an equal time and temperature such as 70°C for 2 minutes.
• 官方指南Reheating: only once, to 70°C or more at the core.
• 官方指南Hot holding: above 63°C. Food not kept above 63°C must be used within 2 hours of cooking.
• 官方指南Cooling: put cooked food in the fridge within 2 hours. If it is above 10°C at 2½ hours, serve it at once or throw it away (FSAI Safe Catering).
• 官方指南Deliveries: chilled food arrives below 5°C and frozen food at −18°C. Food you deliver to customers: chilled below 5°C, hot above 63°C.
• 官方指南Safe Catering limits: prepared chilled food for at most 2 days, counting the day it is made as Day 0, and frozen food for at most 6 months. Probe thermometers should be accurate to ±0.5°C.