(a)
(i) Subject to sub-regulation (5) food specified in Annexure E to these Regulations must, excluding the time taken by the food to cool down or to be heated to the required temperature in accordance with good manufacturing practice, during the storage, transport or display thereof, be kept at a core temperature not exceeding the core temperature specified in column 3 of Annexure E opposite the relevant category of food.
(ii) Food may not be sold if, in the case of frozen or chilled food products, the core temperature thereof is higher than the required core temperature or the surface temperature thereof is more than 2°C higher than the required core temperature, and, in the case of heated food products, the core temperature thereof is lower than the required core temperature or the surface temperature thereof is more than 2°C lower than the required core temperature.
(b) The provisions of paragraph (a) do not apply to-
(i) perishable food that will be sold directly to a consumer within four hours of being processed or prepared or that will be consumed on the food premises within four hours of being processed or prepared;
(ii) venison, for a period not exceeding eight hours after the animal concerned has been killed, but the surface temperature thereof must not exceed 25°C;
(iii) whole freshly caught or harvested raw fish, molluscs or crustaceans or raw meat or edible offal or the carcasses of cattle, sheep, goats, pigs, horses, mules, donkeys, rabbits or ostriches after slaughtering and while being transported for a period not exceeding one hour during delivery, but the surface temperature thereof must not exceed 25°C;
(iv) food exposed to higher temperatures than those referred to in this regulation during a maturation period or as part of a manufacturing process, but exposure to such higher temperatures must be in accordance with good manufacturing practice.