# The Food Hygiene (Wales) Regulations 2006, Paragraph 6: Hot holding requirements

Extent: E+W

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,
will be guilty of an offence.

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Source: https://www.legislation.gov.uk/wsi/2006/31/schedule/4/paragraph/6 (the official version)
Page: https://openlegislation.uk/food-hygiene-wales-regulations-2006/schedule-4/paragraph-6
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.