冰岛：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Chilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
• 官方指南Frozen food (frystihitastig): −18°C or colder.
• 官方指南Hot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
• 官方指南Cooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
• 官方指南Reheating: above 75°C.
• 官方指南Cooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
• 官方指南Defrosting: the food must never go above 4°C while thawing.
• 官方指南Deliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
• 官方指南Measure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.