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1. Pasteurised cream shall be heated—
(a)to a temperature not less than 63°C and retained at that temperature for not less than 30 minutes;
(b)to a temperature not less than 72°C and retained at that temperature for not less than 15 seconds; or
(c)to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) or (b) above necessary for the elimination of vegetative pathogenic organisms in the cream.
2. The cream shall—
(a)be cooled as soon as practicable after pasteurisation; and
(b)show a negative reaction to the phosphatase test, using the method of analysis specified in paragraph 5 of Schedule 11.
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