{
  "url": "https://openlegislation.uk/food-safety-and-hygiene-england-regulations-2013/schedule-4/paragraph-6",
  "json_url": "https://openlegislation.uk/food-safety-and-hygiene-england-regulations-2013/schedule-4/paragraph-6.json",
  "legislation": "uksi/2013/2996",
  "legislation_title": "The Food Safety and Hygiene (England) Regulations 2013",
  "legislation_url": "https://openlegislation.uk/food-safety-and-hygiene-england-regulations-2013",
  "path": "schedule/4/paragraph/6",
  "kind": "paragraph",
  "number": "6",
  "heading": "Hot holding requirements",
  "text": "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 —\n(a) has been cooked or reheated;\n(b) is for service or on display for sale; and\n(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,\ncommits an offence.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2013/2996/schedule/4/paragraph/6",
    "retrieved_at": "2026-10-29T00:33:50.237386+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}