In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister makes the following regulations: These regulations may be cited as the Food Hygiene (Amendment) Regulations. Amendments to basic regulations, specify the milk procedural matters as follows: by inserting the subregulation 1A stating that any person who sells raw milk for direct human consumption shall subject the milk to heat treatment: by being retained at a temperature of not less than l00°C for at least three minutes; by being retained at a temperature of not less than 135°C for at least two seconds; by the Holding Method, where the temperature of the milk is raised to not less than 63°C and not more than 65°C and retained at not less than 63°C and not more than 65° for at least 30 minutes and then immediately and rapidly reduced to 4°C or less and maintained at that temperature with protection from contamination until the milk is removed from the premises for delivery; or by the High Temperature Short Time Method, where the temperature of the milk is raised to not less than 73°C and retained at the temperature for at least 15 seconds or its equivalent of time and temperature relationship and then immediately and rapidly reduced to 4°C or less and maintained at the temperature with protection from contamination until the milk is removed from the premises for delivery."