Paragraph 6 Hot holding requirementsI1

Northern Ireland

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—

(a)

has been cooked or reheated;

(b)

is for service or on display for sale; and

(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,

shall be guilty of an offence.

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