Publisher's Synopsis
The rising incidence of foodborne illness and the increasing awareness of the role temperature control can play in preventing foodborne illnesses have made these regulations essential. They specify chill and hot temperature controls for certain foods and require that chilled food is kept at a constant appropriate temperature from production through distribution to retail and that hot food is maintained at or above 63 degrees centigrade. The guidelines are designed to help all those involved inproduction, storage, distribution, retail and catering to operate the temperature controls as well as helping Environmental Health Officers to enforce them.;These regulations amend the Food Hygiene (General) Regulations 1970, the Food Hygiene (markets, Stalls and Delivery Vehicles) Regulations 1966 and the Food Hygiene (Docks, Carriers etc.) Regulations 1960.
