{
  "url": "https://openlegislation.uk/food-safety-temperature-control-regulations-1995/regulation-14",
  "json_url": "https://openlegislation.uk/food-safety-temperature-control-regulations-1995/regulation-14.json",
  "legislation": "uksi/1995/2200",
  "legislation_title": "The Food Safety (Temperature Control) Regulations 1995",
  "legislation_url": "https://openlegislation.uk/food-safety-temperature-control-regulations-1995",
  "path": "regulation/14",
  "kind": "regulation",
  "number": "14",
  "heading": "Reheating of food",
  "text": "(1) Food which in the course of a commercial operation has been heated and which is thereafter reheated before being served for immediate consumption or exposed for sale shall, on being reheated, be raised to a temperature of not less than 82°C.\n(2) In any proceedings for an offence under paragraph (1), it shall be a defence for the person charged to prove that he could not have raised the food to a temperature of not less than 82°C without a deterioration of its qualities.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/2200/regulation/14",
    "retrieved_at": "2026-10-29T13:03:32.927555+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."
}