What is the food safety act of 1995?

Answer 1

TEMPERATURE CONTROL REGULATIONS 1995

4.-(1) Subject to paragraph (2) and regulation 5, no person shall keep any food-

(a)which is likely to support the growth of pathogenic micro-organisms or the formation of toxins; and .

(b)with respect to which any commercial operation is being carried out, .

at or in food premises at a temperature above 8°C.

5. Regulation 4 shall not apply to-

(a)food which- .

(i)has been cooked or reheated, .

(ii)is for service or on display for sale, and .

(iii)needs to be kept hot in order to control the growth of pathogenic micro-organisms or the formation of toxins; .

(b)food which, for the duration of its shelf life, may be kept at ambient temperatures with no risk to health; .

(c)food which is being or has been subjected to a process such as dehydration or canning intended to prevent the growth of pathogenic micro-organisms at ambient temperatures, but this paragraph shall cease to apply in circumstances where- .

(i)after or by virtue of that process the food was contained in a hermetically sealed container, and .

(ii)that container has been opened; .

(d)food which must be ripened or matured at ambient temperatures, but this paragraph shall cease to apply once the process of ripening or maturation is completed; .

(e)raw food intended for further processing (which includes cooking) before human consumption, but only if that processing, if undertaken correctly, will render that food fit for human consumption;