SCHEDULES
SCHEDULE 4TEMPERATURE CONTROL REQUIREMENTS
Chill holding requirements2
1
Subject to sub-paragraph (2) and paragraph 3, any person who keeps any food—
a
which is likely to support the growth of pathogenic micro-organisms or the formation of toxins; and
b
with respect to which any commercial operation is being carried out,
at or in food premises at a temperature above 8°C will be guilty of an offence.
2
Sub-paragraph (1) will not apply in relation to any food which, as part of a mail order transaction, is being conveyed to the final consumer.
3
Subject to paragraph 3, no person may supply by mail order any food which—
a
is likely to support the growth of pathogenic micro-organisms or the formation of toxins; and
b
is being or has been conveyed by post or by a private or common carrier to the final consumer,
at a temperature which has given rise to or is likely to give rise to a risk to health.