Keeping food at the right temperature

Bacteria grow quickly in warm food. The danger zone is 8°C to 63°C. Food that needs to stay cold must be kept out of this range. Food with a use-by date usually needs to be kept chilled.

When a chilled or frozen delivery arrives, put it away straight away. Do not leave it on the floor or in a warm corridor.

The rules on chilled food differ across the UK. In England, Wales and Northern Ireland, the law says chilled food must be kept at 8°C or below. Workplaces aim for 5°C or below, to leave a safety margin. In Scotland, the law sets no fixed number. Chilled food must be kept in a fridge or a cool ventilated place, and Food Standards Scotland recommends 5°C or below.

Frozen food should be kept at −18°C or colder. Hot food kept for service should stay at 63°C or above in England, Wales and Northern Ireland, and above 63°C in Scotland.

Keep fridge and freezer doors closed. If a reading looks wrong, or a door has been left open, tell your supervisor straight away. If you find chilled food left out and do not know how long it has been there, do not put it back in the fridge. Ask your supervisor what to do.

Some fridges hold both raw and ready-to-eat food. Ready-to-eat food is food that will not be cooked again, such as sandwiches, salads and cakes. Raw meat, fish and poultry go below ready-to-eat food, so that drips cannot fall onto it.