Food safety temperatures, explained
The temperatures most Irish kitchens work to, where they come from, and how to check them properly.
| What | FSAI guidance |
|---|---|
| Fridges and chilled food | 0–5 °C |
| Freezers and frozen food | −18 °C or colder |
| Cooking | A core of 75 °C, or an equivalent such as 70 °C for 2 minutes |
| Reheating | A core of 70 °C or above, once only |
| Hot holding | 63 °C or above |
These are guidance, and your plan decides
These figures come from FSAI guidance for caterers. Your own food safety management system sets the limits you work to, and may be stricter. Whatever you choose, write it down and check against it.
Checking fridges and freezers
Read the temperature at least as often as your plan says, often at opening and closing. Write the actual number, not a tick. A fridge reading can rise briefly after the door has been open; if it’s high, check again shortly and, if it’s still high, check the food and act.
Probing food
- Probe the thickest part, away from bone and the edge of the tray.
- Clean the probe before and after each use.
- Check the probe regularly, for example in iced water (about 0 °C) and boiling water (about 100 °C).
Cooling
Cool cooked food as quickly as possible, then refrigerate it: shallow trays, smaller portions and a blast chiller all help. Use the cooling times in your own plan.
When a reading is wrong
Write what you did: cooked it longer, moved the food to another fridge, called for a repair, or threw it out. That corrective action is as important as the reading.
Free printable logs: fridge and freezer, cooking, reheating and hot holding, cooling.
See the FSAI Safe Catering pack. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Last reviewed 2026-10-12.