Proper refrigeration of high-risk foods is essential for preventing foodborne illnesses and ensuring compliance with UK food safety laws. Failing to store food at the correct temperature can lead to bacterial growth, putting consumers at risk and exposing businesses to potential legal action.
In this article, we will explore the correct refrigeration temperatures for high-risk foods, the dangers of improper storage, and the legal requirements that food businesses must follow.
What Are High-Risk Foods?
High-risk foods are perishable foods that support the rapid growth of harmful bacteria if not stored correctly. These foods typically contain moisture and protein, making them particularly susceptible to contamination.
Examples of High-Risk Foods:
- Cooked meat and poultry
- Dairy products such as milk, cheese, and cream
- Eggs and egg products
- Fish and shellfish
- Cooked rice and pasta
- Ready-to-eat foods, including sandwiches, salads, and deli meats
These foods must be stored at safe refrigeration temperatures to minimise the risk of bacterial growth and foodborne illnesses.
The Correct Refrigeration Temperature for High-Risk Foods
UK food safety regulations require that high-risk foods must be stored at or below 8°C, but best practice recommends keeping food at 5°C or below.
Why Keep Refrigeration Below 5°C?
- Bacteria such as Salmonella, Listeria, and E. coli multiply rapidly between 5°C and 63°C, known as the danger zone.
- Keeping food at 5°C or below slows bacterial growth significantly, extending food shelf life and ensuring safety.
- Many businesses choose to set refrigerators at 3°C to 5°C to ensure food remains consistently below the legal limit.
Legal Requirements for High-Risk Food Refrigeration
In the UK, food businesses must comply with the Food Safety Act 1990 and Food Hygiene (England) Regulations 2006 (similar laws apply in Scotland, Wales, and Northern Ireland).
Key Legal Requirements:
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Cold Storage Compliance
- High-risk foods must be stored at 8°C or lower, as per Regulation (EC) 852/2004 on food hygiene.
- Chilled food should be kept at or below this temperature at all times, including during transport.
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Monitoring and Record Keeping
- Businesses must regularly check and record fridge temperatures.
- Digital and manual temperature logs help demonstrate due diligence in case of an inspection.
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Temperature Control During Transport
- Chilled food must be transported in refrigerated vehicles or insulated containers.
- Temperature checks should be carried out upon receipt of deliveries.
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Stock Rotation and Shelf Life Management
- Use the FIFO (First In, First Out) system to prevent food from exceeding its use-by date.
- Do not sell, serve, or use food past its use-by date, as this is illegal and poses a health risk.
Dangers of Improper Refrigeration
Failure to store high-risk foods at the correct temperature can lead to serious consequences, including:
- Food Poisoning: Bacterial growth can cause illnesses such as Listeriosis, Salmonellosis, and E. coli infections.
- Legal Penalties: Businesses found storing food at unsafe temperatures can face fines, closure, or prosecution.
- Reputational Damage: A food safety incident can harm a business’s reputation, leading to loss of customer trust.
Signs of Temperature Abuse
- Unpleasant odours or slimy textures on stored food.
- Ice crystals forming on refrigerated items, indicating fluctuating temperatures.
- Visible mould or discolouration on perishable goods.
Best Practices for Safe Food Refrigeration
To ensure compliance with food safety laws, businesses should implement the following best practices:
1. Maintain Refrigeration Below 5°C
- Set refrigerators between 3°C and 5°C to provide a safety buffer below the legal limit.
- Regularly check and record fridge temperatures at least twice daily.
2. Ensure Proper Air Circulation
- Avoid overloading fridges, as overcrowding can block airflow and cause temperature fluctuations.
- Arrange food so that cold air can circulate freely.
3. Store Food Correctly
- Keep raw meat and fish at the bottom of the fridge to prevent drips contaminating ready-to-eat food.
- Store food in sealed containers to reduce the risk of cross-contamination.
4. Regularly Clean and Maintain Equipment
- Clean refrigerators weekly to prevent bacterial build-up.
- Schedule regular maintenance checks to ensure equipment functions correctly.
5. Train Staff on Food Safety Procedures
- Staff must be trained in food hygiene and temperature control to ensure proper storage procedures.
- Food handlers should complete a Level 2 Food Hygiene & Safety Course to ensure compliance with UK food safety regulations.
Ensure Compliance with Food Safety Training
Food safety training is essential for all food handlers to understand proper refrigeration practices and legal requirements. Completing a Level 2 Food Hygiene & Safety Course will provide staff with the necessary knowledge to:
✔️ Store high-risk foods safely and monitor refrigeration temperatures.
✔️ Identify food safety hazards and prevent bacterial growth.
✔️ Follow legal food hygiene regulations to avoid penalties.
Protect Your Business with Proper Refrigeration Practices
Incorrect refrigeration of high-risk foods can lead to serious health risks, legal action, and business closures. By maintaining correct storage temperatures, monitoring refrigeration units, and ensuring staff are fully trained, food businesses can protect both their customers and their reputation. When businesses can prove that they provided sufficient training for their staff, if something goes wrong, it’s less likely that the business will be in the firing line since it is considered to have conducted its due diligence.
To ensure your staff are trained in food hygiene and refrigeration safety, get them trained and certified today with our Level 2 Food Hygiene & Safety Course!
