The National Archives (legislation.gov.uk)

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2026-08-14

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Original document

Drafted differently from the other three: holding above 63 °C appears as one acceptable method of keeping food during commercial operations rather than as an offence-framed floor, and the schedule adds a reheating requirement of not less than 82 °C that the other three do not carry. Same number, different instrument, and Scotland's second divergence from the FSA in this catalogue.

Safety, Technical

• Explicitly not culinary practice: A temperature-control regulation is silent on whether food is any good.

• “at a temperature above 63°C”

  Schedule 4 of the Food Hygiene (Scotland) Regulations 2006 gives holding at a temperature above 63 °C as an acceptable method of keeping food during commercial operations, and separately requires food reheated before service for immediate consumption to reach not less than 82 °C.

  Safety regime:

  Retail and food service, for businesses subject to Regulation 852/2004.

  Where it applies:

  Scotland.

  Framed as a permitted method rather than as an offence, which is a different legislative shape from the other three even where the number matches.

  The 82 °C reheating requirement has no counterpart in the English, Welsh or Northern Irish schedules.

• The Food Hygiene (Scotland) Regulations 2006 require food that is reheated before service for immediate consumption to reach not less than 82 °C. This binds food businesses and is not consumer guidance.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.