Paragraph 6 Hot holding requirements

United Kingdom

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,

commits an offence.