PART IITemperature Control Requirements in England and Wales

Chill holding requirements4

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.