Examples of food storage temperatures in restaurants
Fresh unpackaged fish 0 – 2 °C
Fresh packaged fish 0 – 2 °C
Thawed prawns and shrimp, boiled and chilled crayfish, cooked and chilled clams, mussels and scallops: 0 – 3 °C
Cold-smoked and cured (salted) fish: 0 – 3 °C
Smoked or other processed fish packaged in a protective atmosphere or vacuum: 0 – 3 °C
Sushi and live clams, mussels and scallops: at most 6 °C
Salted roe: 0 – 3 °C
Raw or marinated meat: at most 6 °C
Minced meat and liver: at most 4 °C
Chopped vegetables and sprouts: at most 6 °C
Milk-based products manufactured without pasteurisation or any other, at least comparable process (for example fresh colostrum and cream cheeses made from raw milk): at most 6 °C
Milk and cream and milk-based products manufactured with at least pasteurisation or some other comparable process (for example milk beverages, cooking creams, sour milk, yoghurts, nordic kind of sour milk “viili” and most cheeses): at most 8 °C
Convenience foods, sausages, cold cuts, cream and cheese cakes and pastries: at most 6 °C
Short-term deviations (max 3 °C) from these temperatures are allowed.
Examples of food storage and transport temperatures at approved fishery product establishments
Fresh fishery products, unsalted roe, thawed unprocessed fishery products, cooked and chilled crustaceans and clams, mussels and scallops: 0 – 2 °C
Cold-smoked and cured (salted) fish, other than fresh fishery products packed in vacuum or modified atmosphere, salted roe: 0 – 3 °C
Smoked or other processed fish packaged in a protective atmosphere or vacuum: 0 – 3 °C
Sushi and live clams, mussels and scallops and other processed fishery products: at most 6 °C
Short-term deviations (max 3 °C) from these temperatures are allowed.
Examples of food storage and transport temperatures at approved meat establishments
non-poultry meat: 7 °C or below
organs of animals other than poultry: 3 °C or below
poultry meat and organs: 4 °C or below
minced meat and mechanically separated meat: 2 °C or below
raw meat preparations: 4 °C or below
frozen or deep-frozen meat/meat products: -18 °C or below
frozen poultry meat: -12 °C or below.
Short-term deviations (max 3 °C) from these temperatures are allowed.