# The Food Safety (Temperature Control) Regulations 1995, 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.

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Source: https://www.legislation.gov.uk/uksi/1995/2200/regulation/8 (the official version)
Page: https://openlegislation.uk/food-safety-temperature-control-regulations-1995/regulation-8
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.