3. Sub–paragraphs (1) and (3) of paragraph 2 shall not apply in relation to —
(a)food which —
(i)has been cooked or reheated,
(ii)is for service or on display for sale, and
(iii)needs to be kept at or above 63°C in order to control the growth of pathogenic micro–organisms or the formation of toxins;
(b)food which, for the duration of its shelf life may be kept at ambient temperatures with no risk to health;
(c)food which is being or has been subjected to a process such as dehydration or canning intended to prevent the growth of pathogenic micro–organisms at ambient temperatures, but not where —
(i)after or by virtue of that process the food was contained in a hermetically sealed container, and
(ii)that container has been opened;
(d)food which must be ripened or matured at ambient temperatures, but not when the process of ripening or maturation is completed;
(e)raw food intended for further processing (including cooking) before human consumption, but only if that processing, if undertaken correctly, will render that food fit for human consumption;
(f)food to which Council Regulation 1906/90 applies; and
(g)food to which Council Regulation 1907/90 applies.