The Food Safety (Temperature Control) Regulations 1995

1. Introductory Text

2. PART I General

   1. 1. Citation and commencement

   2. 2. Intepretation

   3. 3. Application of provisions of these Regulations

3. PART II Temperature Control Requirements in England and Wales

   1. 4. Chill holding requirements

   2. 5. General exemptions from the chill holding requirements

   3. 6. Upward variation of the 8°C temperature by manufacturers etc.

   4. 7. Chill holding tolerance periods

   5. 8. Hot holding requirements

   6. 9. Hot holding defences

   7. 10. General requirement for food which is a risk to health

   8. 11. Cooling of food

   9. 12. Guides to good hygiene practice

4. PART III Temperature Control Requirements in Scotland

   1. 13. Chill and hot holding requirements

   2. 14. Reheating of food

   3. 15. Treatment of gelatine

   4. 16. Food which is a risk to health

5. PART IV Penalties, Enforcement and Revocations

   1. 17. Offences and penalties

   2. 18. Application of provisions of the Act

   3. 19. Enforcement and execution

   4. 20. Revocations

6. Signature

7. 1. SCHEDULE

      Revocations

8. Explanatory Note