Keeping and cooking foods at the correct temperatures
can prevent food poisoning by reducing the growth of bacteria
or destroying it.
Refrigerators should be sited in well-ventilated areas away from
any heat sources and must be maintained and serviced
regularly.
It is recommended refrigerators are kept at 5C or below
and monitored daily using an independent digital
thermometer.
You must not overload refrigerators and they should be cleaned
at least weekly.
Freezers should be capable of holding food at a temperature
of below -18C.
They should be monitored to make sure they remain at
the correct temperature and the stored foods are within the
manufacturer's shelf life. The freezer should also be
defrosted regularly.
High risk foods must be kept below 8C when chilled or above 63C
if being stored warm and include the following:
- Cooked products containing cereals, cheese, egg or their
substitutes, fish, meat, pulses or vegetables usually eaten
without further cooking or reheating
- Cooked pasties, pies and sausage rolls unless
intended to be eaten on the day or the following day after
preparation
- Cured or smoked fish
- Cut or sliced smoked or cured meat
- Pates
- Salads, certain dairy desserts, cream cakes and
pastries
- Sandwiches or rolls containing meat, fish, egg or soft
cheese
- Soft cheeses
For more information contact
our Food and Safety
team.
