{
  "url": "https://openlegislation.uk/food-hygiene-regulations-northern-ireland-2005/schedule-4/paragraph-6",
  "json_url": "https://openlegislation.uk/food-hygiene-regulations-northern-ireland-2005/schedule-4/paragraph-6.json",
  "legislation": "nisr/2005/356",
  "legislation_title": "The Food Hygiene Regulations (Northern Ireland) 2005",
  "legislation_url": "https://openlegislation.uk/food-hygiene-regulations-northern-ireland-2005",
  "path": "schedule/4/paragraph/6",
  "kind": "paragraph",
  "number": "6",
  "heading": "Hot holding requirements",
  "text": "Any person who in the course of the activities of a food business keeps at or in food premises at a temperature below 63°C any food which—\n(a) has been cooked or reheated;\n(b) is for service or on display for sale; and\n(c) needs to be kept at or above 63°C in order to control the growth of pathogenic micro-organisms or the formation of toxins,\nshall be guilty of an offence.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/nisr/2005/356/schedule/4/paragraph/6",
    "retrieved_at": "2026-10-29T01:51:20.264692+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}