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The information in the archive was published by MAFF, Department of Health and the Scottish Executive before April 1st 2000 when the Food Standards Agency was established.

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GUIDANCE FOR BUSINESS ON REGULATIONS

A guide to the General Temperature Control Regulations

1995 food safety

The Food Safety (Temperature Control) Regulations 1995

Good temperature control of foods is fundamental to the safe operation of many food businesses.

The Temperature Control Regulations cover the whole of Great Britain but this booklet only deals with the provisions for England and Wales. Separate but similar legislation has also been copied into law in Northern Ireland. These English and Welsh provisions replace the previous two-tier chill temperature control system with a single control temperature of 8 degrees Celsius. They also replace the prescribed list of foods requiring temperature control in previous Regulations with a more general requirement covering any food likely to support the growth of harmful bacteria. These Regulations also allow some flexibility, consistent with food safety, to take into account practical handling issues.

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