From a quick and not thorough google search, I already found a presentation from Mondelez Int., the FSA of New Zealand on Heat Treatment Code of Practice and USDA (this one is a bit old) that suggest the temp has to be higher. Maybe you can ommit the 3oC specifically. Unfortunatelly these guides are not beverages specific, they are a bit vague IMO on this topic and some other literature even suggest that you can leave it out if you can verify through other means, like air micro analysis, that it doesn't cause "problems", since the actual point of the higher temp is to avoid condensation.
A more thorough search than mine should get you the literature you need.
Edited by Evans X., 25 June 2021 - 09:03 AM.