S.L. 449.55 Art. 7General requirement for foodwhichisarisk to health.

(1) No person shall in the course of the activities of a food business keep food which is either in the raw state, used as an ingredient or which will not undergo any further process and which is likely to support the growth of pathogenic micro-organisms or the formation of toxins, at temperatures which would result in rendering such food unwholesome.

(2) Notwithstanding the preceding sub-regulation and consistent with food safety, it is permitted to keep any food within the temperature danger zone for limited periods where necessary to accommodate the practicalities of handling during preparation, transport, storage and display of food, provided that such periods would not render the food unwholesome.