What Temperature Should a Fridge Be in a Commercial Kitchen?
Learn the correct fridge temperature for UK food businesses, why 0-5°C is the legal requirement, and how to monitor and record temperatures for EHO inspections.
A commercial fridge should operate between 0°C and 5°C. The Food Standards Agency recommends setting it to 5°C or below to prevent bacterial growth.
Key Facts
In Detail
Under UK food safety law, commercial refrigerators must operate at 8°C or below as a legal maximum, but the Food Standards Agency strongly recommends maintaining a temperature between 0°C and 5°C. Most Environmental Health Officers will expect to see fridges running at 5°C or below during an inspection, and anything above this range is likely to attract concern even if it falls within the legal limit. The reason for this is that harmful bacteria such as Listeria monocytogenes can still grow slowly between 5°C and 8°C, so the tighter range provides a much greater margin of safety. In practice, most commercial kitchens set their fridges to around 3°C to 4°C. This accounts for temperature fluctuations that occur when doors are opened frequently during busy service periods. It is important to use a calibrated probe thermometer to verify fridge temperatures rather than relying solely on the built-in display, as these can drift out of accuracy over time. You should also be aware that different zones within a fridge can vary by several degrees, so check multiple locations. Temperature records must be kept as part of your food safety management system, whether that is SFBB or a full HACCP plan. Most local authorities expect to see temperature logs recorded at least twice daily, typically at the start and end of each working day. If a fridge temperature is found to be above 5°C, you must take corrective action immediately: check the thermostat, ensure the door seals are intact, avoid overloading the unit, and consider whether the food stored inside is still safe.
Why 5°C and Not 8°C?
While the Food Safety and Hygiene (England) Regulations 2013 set the legal maximum at 8°C for certain foods, the FSA recommends 5°C because most pathogenic bacteria multiply very slowly below this temperature. Listeria monocytogenes, one of the most dangerous foodborne pathogens, can still grow at temperatures up to 8°C albeit slowly. By maintaining 5°C or below, you create a much larger safety buffer. During an EHO inspection, an officer who finds a fridge at 7°C is unlikely to take formal enforcement action, but they will almost certainly advise you to lower the temperature and may score you down on confidence in management.
How to Monitor Fridge Temperatures
Best practice is to check fridge temperatures at the start of each working day and again at the end, recording the readings on a temperature log sheet or using a digital monitoring system. Place a fridge thermometer inside the unit as a backup to the built-in display. When checking with a probe thermometer, measure the air temperature inside the fridge rather than probing food items (which will retain cold longer and give a misleadingly low reading). If you have multiple fridges, each one needs its own temperature log. Digital temperature monitoring systems can automate this process and send alerts if a unit goes out of range, which is particularly useful overnight or during periods when the kitchen is unstaffed.
Frequently Asked Questions
Is 8°C an acceptable fridge temperature?
Legally, 8°C is the maximum permitted temperature for storing chilled food under the Food Safety and Hygiene Regulations 2013. However, the Food Standards Agency recommends 5°C or below. An EHO may not take enforcement action at 8°C, but will likely advise you to lower it and may mark you down on confidence in management.
What should I do if my fridge temperature goes above 5°C?
Check the thermostat setting, ensure the door is closing properly, check door seals for damage, and make sure the fridge is not overloaded or obstructed at the back. If food has been stored above 8°C for more than four hours, it should be discarded. Record the incident and corrective action taken in your temperature log.
Do I need to record fridge temperatures every day?
Yes. Your food safety management system (SFBB or HACCP) requires you to monitor and record fridge temperatures regularly. The FSA recommends at least twice daily. EHO inspectors will ask to see your temperature records and gaps in recording will negatively affect your hygiene rating.
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