Last updated on 7 February 2011
Temperature control legislation in the UK: Guidance notes
Guidance to help explain the food temperature control requirements in the UK, containing advice on the types of foods that are required to be held under temperature control, and guidance on the circumstances when some flexibility from the temperature control requirements is allowed.
Applies to all four UK nations
This information is for:
- Food businesses
- Enforcement authorities
The guidance is intended to complement best practices in the food industry, which might involve, for example, keeping foods at chill temperatures below the legal maximum and thereby providing additional assurances of food safety.
The majority of the text in the document has not changed from the guidance previously issued by the Department of Health on the 1995 Regulations. The main addition to the guidance is advice on the legislation in Scotland.
On 1 January 2006 the Food Safety (Temperature Control) Regulations 1995 were revoked. Schedule 4 of the Food Hygiene Regulations 2006 implemented by separate but similar legislation in England, Wales, Scotland and Northern Ireland remade the majority of the requirements from the 1995 regulations. However, regulation 10 (the general requirement) and 11 (cooling of foods) are now contained within EC Regulation 852/2004, Annex II, Chapter IX, part 5 and 6 respectively.
Contacts for further information
Food Standards Agency
Food Hygiene legislation Branch
London WC2B 6NH
tel: +44 (0)20 7276 8940
Regulatory Policy Branch
Food Standards Agency Scotland
6th Floor, St Magnus House, 25 Guild Street
Aberdeen AB11 6NJ
tel: 01224 285136
LA Enforcement & Emergency Planning
Food Standards Agency Wales
11th Floor, Southgate House
Wood Street, Cardiff CF10 1EW
tel: 029 2067 8902
In Northern Ireland:
General Food Hygiene and Incidents Unit
Food Standards Agency Northern Ireland
10c Clarendon Road
Belfast BT1 3BG
tel: 028 9041 7739