Regulation 8 Hot holding requirements
No person shall in the course of the activities of a food business keep any food which—
(a)
has been cooked or reheated;
(b)
is for service or on display for sale; and
(c)
needs to be kept hot in order to control the growth of pathogenic micro-organisms or the formation of toxins,
at or in food premises at a temperature below 63°C.