Refrigeration is essential for preventing foodborne illnesses, particularly when storing high-risk foods that support bacterial growth. The correct storage temperature is a legal requirement for food businesses in the UK and is enforced through food safety regulations.
This guide will cover:
- What foods are classified as high-risk
- The correct refrigeration temperature for high-risk foods
- UK legal requirements for chilled food storage
- The dangers of incorrect refrigeration
- Best practices for food businesses to remain compliant
- The role of food hygiene training in proper food storage
What Are High-Risk Foods?
High-risk foods are those that provide the ideal conditions for bacterial growth if not stored properly. These foods are typically:
- Moist, which allows bacteria to thrive
- Protein-rich, supporting microbial growth
- Perishable, requiring strict temperature control
- Ready-to-eat, meaning there is no cooking step to kill bacteria before consumption
Examples of High-Risk Foods
- Raw and cooked meats, including poultry and fish
- Egg products, such as mayonnaise and custards
- Dairy products, including milk, cheese, and cream
- Cooked rice, pasta, and prepared foods such as sandwiches and salads
- Pastries and desserts containing cream or custard fillings
If these foods are not stored correctly, harmful bacteria such as Salmonella, Listeria, and E. coli can multiply, increasing the risk of food poisoning.
What Temperature Should High-Risk Foods Be Refrigerated At?
The UK Food Standards Agency (FSA) advises that high-risk foods must be stored at or below 5°C.
- Refrigeration temperature: Between 0°C and 5°C
- Freezing temperature: -18°C or lower
Why Is 5°C the Limit?
Bacteria multiply rapidly between 5°C and 63°C, known as the danger zone. Keeping food at 5°C or lower significantly slows bacterial growth, reducing the risk of contamination.
It is important to check refrigerator temperatures regularly to ensure they remain within the safe range.
UK Laws on High-Risk Food Refrigeration
The Food Safety Act 1990
The Food Safety Act places a legal obligation on businesses to store food safely and prevent contamination. Improper refrigeration that results in unsafe food can lead to prosecution and heavy fines.
Food Hygiene (England) Regulations 2006
These regulations state that food must be kept at temperatures that do not pose a risk to health. Food businesses must ensure that high-risk foods are stored at the correct temperature and monitored regularly.
Hazard Analysis and Critical Control Points (HACCP)
All food businesses must follow HACCP principles, which include identifying and controlling food safety hazards, such as improper refrigeration. This means businesses must:
- Regularly monitor fridge and freezer temperatures
- Keep records of temperature checks
- Take corrective action if temperatures exceed safe limits
To Learn everything there is to know about HACCP take the HACCP accredited online course here. It costs just £10.50 and takes 2 hours to complete!
The Dangers of Incorrect Food Refrigeration
Failure to maintain proper refrigeration temperatures can result in serious food safety issues, including:
- Bacterial growth – Pathogens such as Listeria can multiply even at fridge temperatures above 5°C.
- Cross-contamination – Poor storage practices can lead to bacteria spreading from raw to ready-to-eat foods.
- Food spoilage – Storing food at the wrong temperature can cause spoilage, increasing waste and costs.
- Legal consequences – Food businesses can face fines, closure, or prosecution if unsafe food practices are found.
Best Practices for Refrigerating High-Risk Foods
Food businesses should follow these guidelines to ensure compliance and food safety:
- Store perishable foods in a refrigerator at 5°C or lower
- Use a digital thermometer to check fridge temperatures daily
- Avoid overloading the fridge, as this can prevent proper air circulation
- Store raw meat separately from ready-to-eat foods to avoid cross-contamination
- Label and date all food items, using the first in, first out (FIFO) system
- Regularly clean and maintain refrigerators to prevent bacterial build-up
- Ensure that food deliveries are checked for temperature compliance upon arrival
How Food Hygiene Training Helps Ensure Proper Refrigeration
Understanding and following food safety laws is essential for food businesses to remain compliant and protect public health. Proper training ensures that food handlers:
- Recognise the importance of refrigeration in food safety
- Understand legal temperature requirements
- Learn best practices for monitoring and maintaining refrigeration systems
- Reduce the risk of foodborne illnesses caused by improper storage
At Essential Food Hygiene, we provide fully accredited food hygiene training courses that help food businesses meet UK legal requirements.
Our Level 2 Food Hygiene & Safety Course is designed for food handlers working with high-risk foods, covering storage regulations and best practices.
Take control of food safety in your business today. Enrol in our Level 2 Food Hygiene & Safety Course and ensure compliance with UK food laws.