Hot holding requirements
This section has no associated Explanatory Memorandum
6. 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.