美国：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Cold holding: 41°F (5°C) or below. Hot holding: 135°F (57°C) or above. Roasts cooked as the Food Code allows may be held at 130°F (54°C) (Food Code 3-501.16).
• 法律Cooking for 15 seconds: 165°F (74°C) for poultry, stuffed food and wild game; 145°F (63°C) for fish, whole cuts of meat and eggs cooked to order for immediate service (Food Code 3-401.11).
• 法律Ground meat and fish, and non-intact meat: 155°F (68°C) for 17 seconds. Equal options are 150°F (66°C) for 1 minute, 158°F (70°C) for under a second, or 145°F (63°C) for 3 minutes.
• 法律Reheating for hot holding: 165°F (74°C) for 15 seconds, within 2 hours. In a microwave, reach 165°F (74°C), stir, cover and stand for 2 minutes (Food Code 3-403.11).
• 法律Cooling: from 135°F (57°C) to 70°F (21°C) within 2 hours, then to 41°F (5°C) or below within 6 hours in total. Food made from room-temperature ingredients must reach 41°F (5°C) within 4 hours (Food Code 3-501.14).
• 法律Date marking: ready-to-eat food that needs temperature control and is kept more than 24 hours must carry a consume-or-discard date. The limit is 7 days at 41°F (5°C) or below, and the day it is made counts as day 1 (Food Code 3-501.17).
• 法律Time as a public health control needs written procedures. Food can stay out for up to 4 hours, then it is thrown away. Cold food starts at 41°F (5°C) or below, and hot food at 135°F (57°C) or above. Cold food only: up to 6 hours if it never goes above 70°F (21°C) (Food Code 3-501.19).
• 法律Thaw in the fridge, under cold running water at 70°F (21°C) or below, in a microwave and then cook at once, or as part of cooking. Food thermometers must be accurate to ±2°F (±1°C).
• 法律Some places differ. New York State outside the city: cold 45°F (7°C), hot 140°F (60°C). New York City: hot 140°F (60°C). South Dakota: hot 140°F (60°C). Vermont cools in one stage, 135°F (57°C) to 41°F (5°C) within 4 hours.