SCHEDULE 4TEMPERATURE CONTROL REQUIREMENTS
Hot holding requirements6
Any person who in the course of the activities of a food business keeps at or in food premises at a temperature below 63°C any food which —
a
has been cooked or reheated;
b
is for service or on display for sale; and
c
needs to be kept at or above 63°C in order to control the growth of pathogenic micro–organisms or the formation of toxins,
shall be guilty of an offence.