1.4.1. Holding temperature: The products must be kept at a temperature which will ensure their preservation.
Products subject to deterioration by heat except for fresh whole fruits and vegetables must be cooled without delay and kept at a constant internal and surrounding temperature not exceeding 4ºC until delivered to the consumer, except during the time needed for processing or treatment requiring a higher temperature and recognized by the food industry.
Frozen products must be kept at a maximum internal and surrounding temperature of -18ºC. Non-frozen products must be kept at a temperature above their freezing point.
Thawed foods must, where sold or stored for sale in that state, bear directly or on the package an indication that they are thawed foods.
A perishable product sold hot or served hot to the consumer must be kept at a internal temperature of at least 60ºC until its delivery.
R.R.Q., 1981, c. P-29, r. 1, s. 1.4.1; O.C. 1573-91, s. 12.