Food Safety Temperature Control Regulation

Food which is susceptible to the bacteria, toxins and viruses that can cause food poisoning needs to be stored at the correct temperature.

The Food Safety (Temperature Control) Regulations 1995 ("Regulations") require potentially dangerous foods to be held at or below 8ºC or above 63ºC. Certain deviations from this are allowed for practical considerations relating to, for example, processing or handling food as long as food safety is not put at risk.

The Regulations do not list specific foods which need to be held under temperature control conditions and the onus is placed on the food businesses to decide for themselves which foods should be held under temperature control. The foods which most commonly cause illness are listed in document HS3016k.doc on hazardous foods.

Certain food businesses are exempt from the Regulations if:

• they are primary producers (for example, harvesters, slaughtermen or milkers)

• they are more specifically regulated by sectoral regulations e.g. the Food Safety (Fishery Products and Live Shellfish) Hygiene Regulations 1998.

Risk controls

Under the Food Safety (General Food Hygiene) Regulations 1995, food businesses are required to identify "food hazards" and ensure that controls are in place to eliminate or minimise risks to consumers.

These systems have an important part to play in helping to ensure that food is produced and stored safely.

Businesses should understand which foods need to be chilled and controlled and appreciate the consequences of non-compliance. Monitoring storage temperatures and formally logging them may be helpful in ensuring food safety. Although logging is not a specific legal requirement, it may help some food businesses to control food hazards.

Chilled food

Under Regulation 4 of the Food Safety (Temperature Control) Regulations 1995 ("the chill holding requirements"), no commercial operation or food business can keep foods above 8ºC which:

• are likely to support the growth of pathogenic micro...