§ Mr. ShersbyTo ask the Secretary of State for Health if he has any plans to introduce regulatory provisions governing the temperature at which cook-chill foods are stored and displayed by retailers and the length of time during which such products are on sale from the time that they leave the manufacturer; and if he will make a statement.
§ Mr. Kenneth Clarke[holding answer 23 January 1989]: Proposed changes to the Food Hygiene Regulations 1970, including requirements for the temperature of retailed chilled food, have been the subject of consultations by my Department and discussions continue. The Food Labelling Regulations 1984 already require pre-packed perishable foods to carry a date of minimum durability.