Statutory Instrument 1995 No. 2200

      The Food Safety (Temperature Control) Regulations 1995


      © Crown Copyright 1995

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STATUTORY INSTRUMENTS

1995 No. 2200

FOOD

The Food Safety (Temperature Control) Regulations 1995

Made 22nd August 1995
Laid before Parliament 23rd August 1995
Coming into force 15th September 1995


ARRANGEMENT OF REGULATIONS

PART I
General
1.  Citation and commencement
2.  Interpretation
3.  Application of provisions of these Regulations
PART II
Temperature Control Requirements in England and Wales
4.  Chill holding requirements
5.  General exemptions from the chill holding requirements
6.  Upward variation of 8°C temperature by manufacturers etc.
7.  Chill holding tolerance periods
8.  Hot holding requirement
9.  Hot holding defences
10.  General requirement for food which is a risk to health
11.  Cooling of food
12.  Guides to good hygiene practice
PART III
Temperature Control Requirements in Scotland
13.  Chill and hot holding requirements
14.  Reheating of food
15.  Treatment of gelatine
16.  Food which is a risk to health
PART IV
Penalties, Enforcement and Revocations
17.  Offences and penalties
18.  Application of provisions of the Act
19.  Enforcement and execution
20.  Revocations

  SCHEDULE  Revocations

 

Explanatory Note


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© Crown copyright 1995
Prepared 20th September 2000