SCHEDULES
SCHEDULE 4TEMPERATURE CONTROL REQUIREMENTS
Hot holding requirements
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,
will be guilty of an offence.