# The Food Safety and Hygiene (England) Regulations 2013, Paragraph 2: Chill holding requirements

Extent: E+W+S+N.I.

(1) Subject to sub-paragraph (2) and paragraph 3, any person who keeps 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 commits an offence.
(2) Sub-paragraph (1) shall not apply in relation to any food which, as part of a mail order transaction, is being conveyed to the final consumer.
(3) Subject to paragraph 3, 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 the final consumer,
at a temperature which has given rise to or is likely to give rise to a risk to health.

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Source: https://www.legislation.gov.uk/uksi/2013/2996/schedule/4/paragraph/2 (the official version)
Page: https://openlegislation.uk/food-safety-and-hygiene-england-regulations-2013/schedule-4/paragraph-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.