Food Safety (Temperature Control) Regulations 1995
Legal temperature requirements for food storage and service
The Food Safety (Temperature Control) Regulations 1995 (SI 1995/2200) set out the temperature control requirements for food in England. Equivalent regulations apply in Scotland, Wales, and Northern Ireland. These regulations specify that food likely to support the growth of pathogenic micro-organisms or the formation of toxins must be held at or below 8C or at or above 63C. The 8C maximum for cold holding and the 63C minimum for hot holding are the two most critical figures that every hospitality business must know. There are some specific exemptions and tolerances, such as allowing food to be outside temperature control for a single period of up to 4 hours for service or display. The regulations are enforced by EHOs and non-compliance is one of the most common findings during food hygiene inspections.
Key Requirements
Cold holding at or below 8C
Food that needs to be kept cold must be held at or below 8C. The Food Standards Agency recommends setting fridges to 5C or below as best practice, to provide a safety margin.
Hot holding at or above 63C
Food kept hot for service must be maintained at or above 63C. This applies to buffets, carveries, bain-maries, and any hot display.
4-hour tolerance for service or display
Food can be kept outside of temperature control for a single period of up to 4 hours. After this time, it must be returned to temperature control or disposed of.
Cooling requirements
Food that has been cooked or reheated must be cooled as quickly as possible. While no specific time is set in the regulations, FSA guidance recommends cooling to below 8C within 90 minutes.
Frozen food storage
Food stored in freezers should be kept at -18C or below. The regulations require that frozen food is not stored at a temperature that could allow deterioration.
What Your Business Must Do
Monitor fridge and freezer temperatures daily
Check and record fridge temperatures (should be at or below 8C, ideally 5C) and freezer temperatures (should be at or below -18C) at least once daily.
Check cooking temperatures
Use a food probe thermometer to check that food reaches a safe core temperature. The FSA recommends 75C for at least 2 minutes, or 70C for 2 minutes.
Monitor hot holding temperatures
Check that hot-held food stays at or above 63C. Record temperatures at regular intervals during service.
Calibrate thermometers regularly
Check probe thermometers for accuracy regularly. Use the boiling water and ice water method to verify calibration.
Keep temperature records
Maintain a log of all temperature checks. EHOs will check these records during inspections as evidence of compliance.
Penalties for Non-Compliance
Failure to comply with temperature control requirements
Up to 2 years imprisonment and/or an unlimited fine on conviction on indictment. Up to 6 months and/or an unlimited fine on summary conviction.
Failure to keep temperature records
While not a specific offence under these regulations, lack of temperature records undermines the due diligence defence and will result in a lower food hygiene rating score.
Repeated temperature control failures
Improvement notices, and ultimately a hygiene emergency prohibition notice closing the business if there is an imminent risk to health.
How Paddl Helps
Digital temperature logging
Log fridge, freezer, cooking, and hot-holding temperatures digitally with timestamps and automatic alerts for out-of-range readings.
Automated daily reminders
Set up routine reminders so staff never miss a temperature check, with escalation if checks are not completed.
Temperature compliance reports
Generate compliance reports showing temperature history, out-of-range incidents, and corrective actions taken.
EHO inspection readiness
Present digital temperature records during inspections, demonstrating consistent monitoring and due diligence.
Frequently Asked Questions
What temperature should my fridge be?
Legally, cold food must be held at or below 8C. However, the FSA recommends setting your fridge to 5C or below to provide a safety margin. Most commercial fridges should be set between 1C and 5C.
Can I leave food out for service?
Yes, the regulations allow a single period of up to 4 hours outside of temperature control for service or display. After 4 hours, the food must either be returned to temperature control or disposed of. You should not repeatedly take food in and out of temperature control.
What cooking temperature kills bacteria?
The FSA recommends cooking food to a core temperature of 75C for at least 2 minutes, or equivalent time-temperature combinations (e.g. 70C for 2 minutes). In Scotland, the guidance is 82C. These temperatures kill most harmful bacteria.
How often should I check temperatures?
Check fridge and freezer temperatures at least once daily, ideally at the start and end of each day. Cooking temperatures should be checked for every batch. Hot-holding temperatures should be checked at least every 2 hours during service.
Stay compliant with Temp Control Regs 1995
Paddl makes regulatory compliance simple. Digital records, automated reminders, and audit-ready documentation — all in one platform built for UK hospitality.