Transcription of Guidance on Temperature Control - Food Standards Scotland
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Guidance on Temperature Control - Food Standards Scotland
Guidance on Temperature Control Legislation in the United Kingdom Regulation (EC) 852/2004. The Food Safety and Hygiene (England) Regulations 2013. The Food Hygiene ( Scotland ) Regulations 2006. The Food Hygiene (Wales) Regulations 2006. The Food Hygiene Regulations (Northern Ireland) 2006. Food Standards Agency May 2016. 1. If you require this information in an alternative format such as audio, large print or Braille please contact us: TELEPHONE: 020 7276 8940. EMAIL: Summary Intended audience - Catering and retailing food businesses - Food businesses that are not approved - Local authority officers. Regional coverage UK. Purpose To provide an explanation of the Temperature Control requirements for food, how they apply and the foodstuffs concerned. Legal status This Guidance accompanies the regulations. Key words - Food hygiene - Food Temperature controls Review date June 2018.
The requirement will include ready-to-eat products such as sandwiches containing fillings, toppings, etc. prepared with these foods. c. Smoked or cured fish which is not ambient shelf-stable Whilst curing and smoking will inhibit the growth of organisms, the process in itself will not make the fish ambient stable. There is therefore a need for
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