Food Hygiene (Amendment) Regulations 1991

7.  For paragraph (3) there shall be substituted the following paragraph—

“(3) Subject to paragraphs (3A), (3B), and (4), the provisions of this regulation shall not apply to relevant food in any food room—

(a) for a period of two hours from the conclusion of preparation, if it is intended—

(i) to be sold within that period having been subjected during that period to any process of heating the purpose of which is to maintain the food at a temperature between the specified temperature and 63°C; or

(ii) to be reheated to at least 63°C at any time prior to sale;

(b) for a period of four hours from the conclusion of preparation if it is not to be subjected to any process of heating the purpose of which is to maintain the food at a temperature between the specified temperature and 63°C between the conclusion of preparation and the time of sale; or

(c) displayed for a period not exceeding four hours on catering premises where such display is for the purpose either—

(i) of indicating to prospective purchasers the nature of food which is for sale for consumption on those premises, or

(ii) of having it available for service to a purchaser for consumption on those premises,

provided that in either case no more food is displayed than is reasonably necessary for that purpose.”.