SFBB Sections & Safe Methods

SFBB Chilling Section: Temperature Requirements & Storage Controls

How to Complete the SFBB Chilling Section With Correct Temperatures and Procedures

The chilling section is the third of the four Cs in your SFBB pack, marked in blue. Temperature abuse is one of the leading causes of foodborne illness, and the chilling safe methods address how you keep food at safe temperatures from delivery through storage, preparation, display, and transport. This section requires you to document your fridge and freezer temperatures, your procedure for checking them, how you cool hot food safely, and how you defrost frozen items. Your answers must include specific temperatures, timings, and procedures that match your actual kitchen practice. This guide covers every safe method and explains what EHOs are scoring.

Key takeaways

Fridges should run between 1C and 5C (legal maximum 8C) and must be checked at least once daily with records kept in your SFBB diary.

Hot food must be cooled to below 8C within 90 minutes ideally, and no longer than 4 hours, using techniques documented in your safe method.

Delivery temperature checks and defrosting procedures both require specific safe methods and diary records.

Chilled display and food transport are increasingly scrutinised by EHOs, especially for businesses offering delivery services.

Temperature records in the diary are the single most important evidence that your chilling procedures are being followed.

Fridge and Freezer Temperature Requirements

The law requires that chilled food is kept at or below 8C, though the FSA recommends setting fridges to run between 1C and 5C to provide a safety margin. Freezers must maintain -18C or below. Your chilling safe method should state the target temperatures for each fridge and freezer in your kitchen, how often you check them (at least once daily, ideally at opening and again mid-service), what you use to check them (built-in thermometer, separate fridge thermometer, or both), and what you do if a unit is above the target temperature. Write down your specific action plan for temperature failures: if a fridge reads above 5C, do you check the door seal, reduce the load, move high-risk foods to another unit, or call for repair? Include the escalation point at which you would discard food (generally if food has been above 8C for more than 4 hours, or if you cannot verify how long the temperature has been elevated). Record all temperature checks in your SFBB diary. EHOs will look for a consistent pattern of daily checks. Gaps in your temperature records suggest that monitoring is not happening, even if the temperatures were actually fine.

Cooling Hot Food and the Two-Hour Rule

The SFBB pack includes a safe method on cooling hot food quickly to prevent bacterial growth in the danger zone (8C to 63C). The FSA guidance states that hot food should be cooled to below 8C within 90 minutes where possible, and no longer than 4 hours in any case. Your safe method should describe the specific techniques you use to cool food: dividing large batches into smaller containers, using shallow trays to increase surface area, placing containers in cold water baths, using a blast chiller if you have one, and never putting hot food directly into the fridge (which raises the temperature for other stored foods). Write the maximum batch size you cook at one time and how this affects your cooling procedure. If you regularly batch-cook rice, soups, sauces, or stews, your cooling method for each should be documented. EHOs pay particular attention to rice cooling because Bacillus cereus spores survive cooking and germinate rapidly in the danger zone. After cooling, state where cooled food is stored, how it is labelled (date and time), and your maximum shelf life for cooled cooked food (typically 3 days when stored below 5C).

Deliveries and Defrosting

Two often-overlooked safe methods in the chilling section cover delivery checks and defrosting procedures. For deliveries, write how you check incoming chilled and frozen goods: temperature check with a probe on arrival (chilled goods should be below 8C, frozen goods at -18C or below), visual inspection for damage or signs of thawing, and what you do if a delivery fails the check (reject, photograph, contact supplier). State who is responsible for delivery checks and where the probe thermometer is kept. For defrosting, describe your standard procedure: defrost in the fridge on the lowest shelf with a drip tray, allow adequate time (plan 24 hours per 2.5kg for poultry), never defrost at room temperature, and never refreeze thawed food unless it has been cooked first. Write what you do with the defrost liquid (dispose of it, clean the area). If you use microwave defrosting for smaller items, document when this is acceptable and the rule that microwaved-defrost food must be cooked immediately. Both delivery checks and defrosting procedures should generate records in your diary. Temperature readings from deliveries and the dates and times of defrosting should be logged.

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Chilled Display and Transport

If your business uses chilled display units (deli counters, salad bars, sandwich displays) or transports chilled food (catering, delivery), additional safe methods apply. For chilled display, document the temperature your display unit runs at, how often you check it, how long food is displayed before being discarded or refrigerated, and how you protect displayed food from contamination (sneeze guards, covers, tongs). The 4-hour rule applies: food that has been above 8C for more than 4 hours must be discarded. If you cannot verify display times, use the "first in, first out" principle and document your maximum display period. For transport, describe how you maintain the cold chain: insulated bags or boxes, ice packs or active refrigeration in vehicles, temperature checks on arrival at the destination. Write the maximum journey time for chilled foods and what containers or equipment you use. Transport is a growing area of EHO focus as more businesses offer delivery services. Your safe method should address both in-house delivery and third-party courier arrangements, specifying the handover temperature requirements. These safe methods link directly to your diary, where you should record display unit temperatures and any transport temperature checks.

What to do next

Set up twice-daily fridge and freezer temperature checks with a log

Check temperatures at opening and mid-service. Record each reading in your SFBB diary with the time, temperature, and your initials. Establish a clear action plan for any reading above target.

Document your cooling procedure for every batch-cooked item

List each dish you regularly batch-cook, the cooling method used, the maximum time allowed, and the labelling system for date and shelf life. Include specific guidance for high-risk items like rice.

Create a delivery check procedure with rejection criteria

Write the temperature thresholds for accepting chilled and frozen deliveries, who performs the check, where the probe thermometer is kept, and the process for rejecting non-compliant deliveries. Record every delivery check in the diary.

Common mistakes to avoid

Mistake

Writing "fridge is checked daily" without recording actual temperatures

Instead

EHOs want to see specific temperature readings logged with dates and times in the diary. A statement that you check the fridge is not evidence - the recorded temperatures are the evidence.

Mistake

Cooling hot food by putting it straight into the fridge

Instead

Placing hot food directly in the fridge raises the internal temperature and puts all stored food at risk. Cool food to room temperature first using appropriate methods (shallow trays, cold water bath, blast chiller), then refrigerate.

Frequently asked questions

How often should I check fridge temperatures for SFBB?

At minimum once daily, ideally twice (at opening and during service). Record the temperature, time, and date in your SFBB diary. If you have a digital temperature monitoring system that logs automatically, ensure you can show these records to an EHO.

What temperature should my fridge be set to?

The legal maximum for storing chilled food is 8C, but the FSA recommends running fridges between 1C and 5C to provide a buffer. Set your thermostat to around 3C. Remember that fridge temperatures fluctuate when doors are opened frequently, so the lower setting helps maintain safe temperatures throughout service.

Can I cool food at room temperature before refrigerating it?

Yes, but you must actively cool it - do not simply leave it on the side. Use techniques like dividing into smaller portions, using shallow containers, or cold water baths to bring the temperature down quickly. The total cooling time from cooking to fridge should not exceed 90 minutes ideally, or 4 hours maximum.

Do I need to probe-check every delivery?

You should temperature-check a representative sample of chilled and frozen items from each delivery. High-risk items (raw meat, fish, dairy, ready-to-eat chilled goods) should always be probed. Record the results in your diary along with the supplier name and delivery time.

SFBB Sections & Safe Methods