SCHEDULES

SCHEDULE 4TEMPERATURE CONTROL REQUIREMENTS

General exemptions from the chill holding requirements3

Sub-paragraphs (1) and (3) of paragraph 2 do not apply in relation to —

a

food which —

i

has been cooked or reheated,

ii

is for service or on display for sale, and

iii

needs to be kept at or above 63°C in order to control the growth of pathogenic micro-organisms or the formation of toxins;

b

food which, for the duration of its shelf life may be kept at ambient temperatures with no risk to health;

c

food which is being or has been subjected to a process such as dehydration or canning intended to prevent the growth of pathogenic micro-organisms at ambient temperatures, but not where —

i

after or by virtue of that process the food was contained in a hermetically sealed container, and

ii

that container has been opened;

d

food which must be ripened or matured at ambient temperatures, but not when the process of ripening or maturation is completed;

e

raw food intended for further processing (including cooking) before human consumption, but only if that processing, if undertaken correctly, will render that food fit for human consumption;

f

food to which Council Regulation 1906/90 applies; and

g

food to which Council Regulation 1907/90 applies.