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Paragraph 1

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

Pasteurised cream shall be heated—

(a)

to a temperature not less than 63°C and retained at that temperature for not less than 30 minutes;

(b)

to a temperature not less than 72°C and retained at that temperature for not less than 15 seconds; or

(c)

to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) or (b) above necessary for the elimination of vegetative pathogenic organisms in the cream.