Food Safety (Temperature Control) Regulations 1995These regulations are made under the Food Safety Act 1990. They apply to all types of food and food business. Primary production and food prepared at home are exempt. Under these regulations it is an offence to allow food to be kept at temperatures that would cause a risk to health. Hot food must be kept at or above 63c; cold food must be kept at or below 8c. EC Directive 93/43This covers the hygiene of foodstuffs. The Directive covers the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs not covered elsewhere by product-specific hygiene Directives. The Food Safety (Temperature Control) Regulations 1995 implements in the UK the relevant parts of the Directive 93/43/EEC. Food Safety Act 1990This acts provides consumer protection in the food sector throughout Great Britain. The act is relevant to anyone working in the production, processing, storage, distribution and sale of food. It aims to ensure that all food produced for sale is safe to eat and reaches quality expectations. It requires due diligence to prove innocence in a court of law. | 
