The Food Safety Regulations regarding temperature control came into force in September 1995. This update replaced earlier controls under the Food Hygiene Regulations that were published in 1990 and 1991.
These regulations stipulate a temperature limit of 8°C for the storage and transportation of chilled foods, although there is no specific legal requirement covering the fitment or use of automatic temperature monitoring devices.
However, there is an obligation to measure air temperature at regular intervals and keep records to prove compliance with the regulations. These records can be produced manually or automatically at the operator’s discretion.
The regulations outlined in an update published in 2004 on UK Food Safety including; 852/2004, 853/2004 and 854/2004, incorporated the “Farm to Fork Principle”. This covered all food products of animal origin intended for human consumption. The principle concern was food safety, with implications for controls throughout the entire process to ensure that product remains fit for consumption.