Part II Temperature Control Requirements in England and Wales
- 4Chill holding requirements
- 5General exemptions from the chill holding requirements
- 6Upward variation of the 8°C temperature by manufacturers etc.
- 7Chill holding tolerance periods
- 8Hot holding requirements
- 9Hot holding defences
- 10General requirement for food which is a risk to health
- 11Cooling of food
- 12Guides to good hygiene practice