| PART I |
| General |
| 1. | Citation and commencement |
| 2. | Interpretation |
| 3. | Application of provisions of these Regulations |
| PART II |
| Temperature Control Requirements in England and Wales |
| 4. | Chill holding requirements |
| 5. | General exemptions from the chill holding requirements |
| 6. | Upward variation of 8°C temperature by manufacturers etc. |
| 7. | Chill holding tolerance periods |
| 8. | Hot holding requirement |
| 9. | Hot holding defences |
| 10. | General requirement for food which is a risk to health |
| 11. | Cooling of food |
| 12. | Guides to good hygiene practice |
| PART III |
| Temperature Control Requirements in Scotland |
| 13. | Chill and hot holding requirements |
| 14. | Reheating of food |
| 15. | Treatment of gelatine |
| 16. | Food which is a risk to health |
| PART IV |
| Penalties, Enforcement and Revocations |
| 17. | Offences and penalties |
| 18. | Application of provisions of the Act |
| 19. | Enforcement and execution |
| 20. | Revocations |
