{
  "url": "https://openlegislation.uk/food-safety-temperature-control-regulations-1995/regulation-8",
  "json_url": "https://openlegislation.uk/food-safety-temperature-control-regulations-1995/regulation-8.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/8",
  "kind": "regulation",
  "number": "8",
  "heading": "Hot holding requirements",
  "text": "No person shall in the course of the activities of a food business keep 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 hot in order to control the growth of pathogenic micro-organisms or the formation of toxins,\nat or in food premises at a temperature below 63°C.",
  "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/8",
    "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."
}