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Chapter: | 612
 | Title: | FOOD SAFETY ORDINANCE | Gazette Number: | 5 of 2011; L.N. 60 of 2011 |
| Section: | 26 | Heading: | Duration of keeping records | Version Date: | 01/02/2012 |
(1) A person must keep a record made under this Part (other than a record relating to live aquatic products) for the period specified in the following table—
Column 1 | Column 2 |
 | |
Shelf-life of food | Period for which record must be kept |
| |
| 3 months or less | 3 months after the date the food was acquired, captured or supplied |
| |
| Greater than 3 months | 24 months after the date the food was acquired, captured or supplied |
(2) A person must keep a record made under this Part relating to live aquatic products for a period of 3 months after the date the products were acquired, captured or supplied.
(3) A person who, without reasonable excuse, fails to keep a record for the period specified in subsection (1) or (2) commits an offence and is liable to a fine at level 3 and to imprisonment for 3 months.
(4) In this section—
“shelf-life” (保質期), in relation to food, means the period during which the food maintains its microbiological safety and sensory qualities at a specific storage temperature as determined by the supplier of the food.