S.L. 449.55 Art. 6Hot holding requirements.

(1) No person shall in the course of the activities of a food business keep any food at a temperature below 63°C at any food premises.

(2) It shall be a defence for a person charged with an offence against sub-regulation (1) to prove that a sound scientific assessment of that food at temperatures below 63°C had concluded that the food will remain wholesome, after cooking or reheating or if the food is held on display for sale at a holding temperature which is below 63°C, and for a period not exceeding a specified period of time and that at the time of the commission of the alleged offence, the food was held in a manner which is justified in the light of that scientific assessment.

(3) It shall be a defence for a person charged with an offence against sub-regulation (1) to prove that the food had been kept on display for sale for a period of less than two hours and had not previously been kept on display for sale by that person.