PART II Temperature Control Requirements in England and Wales

4 Chill holding requirements
1 Subject to paragraph (2) and regulation 5, no person shall keep any food—
(a) which is likely to support the growth of pathogenic micro-organisms or the formation of toxins; and
(b) with respect to which any commercial operation is being carried out,
at or in food premises at a temperature above 8°C.
2 Paragraph (1) shall not apply to any food which, as part of a mail order transaction, is being conveyed by post or by a private or common carrier to an ultimate consumer.
3 Subject to regulation 5, no person shall supply by mail order any food which—
(a) is likely to support the growth of pathogenic micro-organisms or the formation of toxins; and
(b) is being or has been conveyed by post or by a private or common carrier to an ultimate consumer,
at a temperature which has given rise to or is likely to give rise to a risk to health.