Chilled food: checks that make your fridge log useful
Understand the difference between a fridge setting and the temperature of food. Plan meaningful checks, spot problems early and record the action taken when chilled storage goes outside your limits.
Know the limit and the working target
FSA guidance says chilled food that requires temperature control must be kept at 8°C or below in England, Wales and Northern Ireland. This is recommended in Scotland. Setting fridges to 5°C or below provides a useful margin. Follow any stricter product instructions and your food safety management procedures.
Check what the number represents
A display may measure air in one part of the cabinet; it does not prove every item is at the same temperature. Use the checking method set out in your procedures. Keep equipment maintained, avoid overloading and leave space for air to circulate.
- Identify the fridge and the time of the check.
- Record the actual reading rather than a tick alone.
- Look for overloaded shelves, damaged seals or doors left open.
Respond to a reading outside your limits
Tell the responsible person and investigate promptly. Consider how long food may have been exposed, its condition and the requirements of your procedure. Move food to suitable storage when appropriate. Do not assume that turning the thermostat down makes already affected food safe.
Use the log to improve the routine
Write down the action taken and who checked it. Repeated high readings at the same time can reveal a delivery, cleaning or door-opening problem. Agree a specific fix, then check that it works during the next comparable shift.