Paragraph 3 General exemptions from the chill holding requirements

United Kingdom

Sub-paragraphs (1) and (3) of paragraph 2 shall not apply in relation to —

(a)

food which —

(i)

has been cooked or reheated,

(ii)

is for service or on display for sale, and

(iii)

needs to be kept at or above 63 °C in order to control the growth of pathogenic micro-organisms or the formation of toxins;

(b)

food which, for the duration of its shelf life may be kept at ambient temperatures with no risk to health;

(c)

food which is being or has been subjected to a process such as dehydration or canning intended to prevent the growth of pathogenic micro-organisms at ambient temperatures, but not where —

(i)

after or by virtue of that process the food was contained in a hermetically sealed container, and

(ii)

that container has been opened;

(d)

food which must be ripened or matured at ambient temperatures, but not when the process of ripening or maturation is completed;

(e)

raw food intended for further processing (including cooking) before human consumption, but only if that processing, if undertaken correctly, will render that food fit for human consumption;

(f)

food to which Council Regulation 1906/90 applies; and

(g)

food to which Council Regulation 1907/90 applied.