Temperature Control Legislation in the UK

Summarizes legislation which determines specific temperature requirements for refrigerated foods in the United Kingdom pre – and post‐1990. Before 1990 there were relatively few specific national controls, although controls existed for certain animal‐based products such as meat and meat products destined for intra‐Community trade. Post‐1990 came the Food Safety Act 1990 and Food Hygiene (Amendment) Regulations 1990, which have had most effect on the chill chain from production through to retail sale, and in the catering sector. Temperature controls have been strengthened by monitoring and systems of record‐keeping. The other source of legislation has been through the implementation of single European market measures, many of which will come into force on 1 January 1993.