SCHEDULES
SCHEDULE 4TEMPERATURE CONTROL REQUIREMENTS
General exemptions from the chill holding requirements3
Sub-paragraphs (1) and (3) of paragraph 2 does 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 F1Commission Regulation 543/2008 and Regulation 1308/2013 apply; and
g
food to which F2Commission Regulation 589/2008 and Regulation 1308/2013 apply.