Temperature control legislation: guidance notes

Last updated:
11 May 2016
Guidance to help explain the food temperature control requirements, containing advice on the types of foods that are required to be held under temperature control, and guidance on the circumstances when some flexibility from the temperature control requirements is allowed.

Applies in England, Wales and Northern Ireland

This information is for:

  • Food businesses
  • Enforcement authorities

Legal status:

The guidance is intended to complement best practices in the food industry, which might involve, for example, keeping foods at chill temperatures below the legal maximum and thereby providing additional assurances of food safety.


The majority of the text in the document has not changed from the guidance previously issued by the Department of Health on the 1995 Regulations.

On 1 January 2006 the Food Safety (Temperature Control) Regulations 1995 were revoked. Schedule 4 of the Food Hygiene Regulations 2006 implemented by separate but similar legislation in England, Wales and Northern Ireland remade the majority of the requirements from the 1995 regulations. However, regulation 10 (the general requirement) and 11 (cooling of foods) are now contained within EC Regulation 852/2004, Annex II, Chapter IX, part 5 and 6 respectively.

Contacts for further information

In England:

David Gray
Food Standards Agency
Food Hygiene legislation Branch
125 Kingsway
London WC2B 6NH

tel: +44 (0)20 7276 8940
email: david.gray@foodstandards.gsi.gov.uk

In Wales:

Local Authority Support and Audit Team
Food Standards Agency Wales
11th Floor, Southgate House
Wood Street, Cardiff CF10 1EW

tel: 029 2067 8956
email: LAsupportwales@foodstandards.gsi.gov.uk

In Northern Ireland:

Susanne Boyd
General Food Hygiene and Incidents Unit
Food Standards Agency Northern Ireland
10c Clarendon Road
Belfast BT1 3BG

tel: 028 9041 7739
email: susanne.boyd@foodstandards.gsi.gov.uk