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The Food Hygiene Regulations (Northern Ireland) 2006
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6. Any person who in the course of the activities of a food business keeps at or in food premises at a temperature below 63°C any food which—
(a)has been cooked or reheated;
(b)is for service or on display for sale; and
(c)needs to be kept at or above 63°C in order to control the growth of pathogenic micro-organisms or the formation of toxins,
shall be guilty of an offence.
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