Fridge and freezer temperatures

The FSAI figures

• Chilled: food between 0 °C and 5 °C. Setting fridges at 3 °C or 4 °C helps keep it there.
• Frozen: −18 °C or colder. Ice cream may be held at −12 °C in food service areas.
• How often: at least once a day. Some businesses check more often.

These figures come from the FSAI’s temperature control advice and the FSAI Safe Catering pack. Your own plan sets your limits, and may be stricter.

How to take a reading

• Food temperature: probe a “dummy” food such as pre-packed jelly or water, or take a core or surface reading of food in the fridge.
• Air temperature: place a probe inside the unit, or read the display gauge.
• Wash and disinfect the probe before and after a core reading.
• Use a calibrated probe. The FSAI advises checking calibration at least twice a year, in iced water and in boiling water.

When a reading is out of range

• Follow the corrective action in your HACCP plan.
• Find the cause: door left open, warm food loaded in, a gauge out of adjustment or a fault.
• Re-check, and record the new reading. The FSAI’s SC2 example shows 7 °C, the gauge adjusted, and 4 °C when re-checked an hour later.
• If food has got too warm, the FSAI’s HACCP example is to discard it and repair the fridge.
• If in doubt, throw it out.

Good habits

• Don’t overload a fridge with warm food. It raises the temperature of everything inside.
• Keep doors closed. A door left open for a long time can push the fridge above 5 °C.
• Defrost frozen food in the fridge, so its surface stays at 5 °C or below.
• Only freeze food once. Defrosted food can be cooked and then frozen again.
• Keep raw meat below cooked and ready-to-eat food.

What to record

The FSAI’s SC2 Fridge/Freezer/Chill Display Temperature Record asks for:

• The name or number of each unit.
• The date, with an AM and PM reading for each unit.
• Comments or action taken, and who signed.
• A manager or supervisor check, dated and signed.

Print our free fridge and freezer temperature log, or log readings on your phone with Hygivo temperature logs.

See the FSAI’s temperature control advice. 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.