The National Archives (legislation.gov.uk)
The Food Hygiene Regulations (Northern Ireland) 2006, Schedule 4 — Temperature control
What this source is
- Authority
- Statutory authority
- Territories
- GB-NIR
- Primacy
- primary
- Commercial interest
- none
- Retrieved
- 2026-08-14
- State
- Read and citable
Same 63 °C hot-holding offence at paragraph 6. Its CHILL-holding defence runs to four hours where England's runs to two — a real drafting difference between two schedules that otherwise read identically, and the clearest argument against collapsing the four UK instruments into one record.
What it may be cited for
Safety, Technical
- Explicitly not culinary practice: A temperature-control regulation is silent on whether food is any good.
What we recorded from it
“Any person who in the course of the activities of a food business keeps at or in food premises at a temperature below 63°C any food which—(a)has been cooked or reheated; (b)is for service or on display for sale; and (c)needs to be kept at or above 63°C...shall be guilty of an offence.”
Schedule 4 paragraph 6 of the Food Hygiene Regulations (Northern Ireland) 2006 makes it an offence for a food business to keep cooked or reheated food for service below 63 °C. Its chill-holding defence at paragraph 5(1) runs to four hours, where the English instrument's runs to two.
- Safety regime:
- Retail and food service.
- Where it applies:
- Northern Ireland.
- The four-hour chill defence is a genuine difference from England's two. It does not touch the hot-holding figure and it is exactly the kind of drift that makes four records the right number.