General requirement for food which is a risk to health
10.—(1) Subject to paragraph (2), no person shall in the course of the activities of a food business keep foodstuffs which are—
(a)raw materials, ingredients, intermediate products or finished products; and
(b)likely to support the growth of pathogenic micro-organisms or the formation of toxins,
at temperatures which would result in a risk to health.
(2) Consistent with food safety, limited periods outside temperature control are permitted where necessary to accommodate the practicalities of handling during preparation, transport, storage, display and service of food.
(3) A person may contravene paragraph (1) notwithstanding that he complies with the requirements of regulations 4 and 8, and in particular the keeping of perishable foodstuffs at above a maximum storage temperature recommended in any special storage conditions for them may be in contravention of paragraph (1) notwithstanding that they are kept at a temperature of 8°C or below.