# The Food Safety and Hygiene (England) Regulations 2013, Paragraph 3: General exemptions from the chill holding requirements

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

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.

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Source: https://www.legislation.gov.uk/uksi/2013/2996/schedule/4/paragraph/3 (the official version)
Page: https://openlegislation.uk/food-safety-and-hygiene-england-regulations-2013/schedule-4/paragraph-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.