Fridge & Freezer Temperature Checks

Storing food at the correct temperature is essential for controlling pathogenic growth within foods. Micro-organisms that may cause illness multiply quickest between 8oC and 63oC - a temperature range termed the 'danger zone'. Refrigerating foods at the correct temperature will slow the growth of pathogens, increasing the time within which it can safely be consumed. 

Foods that should be refrigerated include:

• Food with a 'use by' date.
• Foods labelled 'keep refrigerated'.
• Ready-to-eat foods such as cooked meats and sandwiches.
• Cooked food that will not be served immediately.

It is a legal requirement in England, Wales and Northern Ireland for chilled foods to be stored at 8oC or below. This temperature relates to the food - not the equipment. It is recommended that fridges are set to 5oC to ensure food remains below the legal threshold.

Freezing foods can restrict the growth of pathogens in food further, allowing the shelf life to be extended. Frozen foods should be stored in accordance with the manufacturer's guidance. It is good practice to store frozen foods at -18oC or below, but some products, such as ice-cream, may need to be stored at higher temperatures to allow service.