# The Food Safety and Hygiene (England) Regulations 2013, Paragraph 6: Hot holding requirements

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

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.

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Source: https://www.legislation.gov.uk/uksi/2013/2996/schedule/4/paragraph/6 (the official version)
Page: https://openlegislation.uk/food-safety-and-hygiene-england-regulations-2013/schedule-4/paragraph-6
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.