One of the most crucial aspects of food hygiene in any UK food business is correct storage. Improper storage can lead to harmful bacteria growth or cross-contamination in food, increasing the risk of food poisoning. To comply with UK food safety law and maintain high hygiene standards, food businesses must understand and implement safe temperature controls. These responsibilities fall under the Food Safety Act 1990 and the Food Hygiene Regulations 2013.
Food handlers must also follow the ‘4 C’s’ of food hygiene: Cleaning, Cooking, Chilling, and Cross-contamination. Chilling and cooking are especially important when storing food correctly. Staff training plays a vital role in ensuring safe storage practices are followed daily.
Legal Requirements for Food Storage in UK Food Businesses
UK food law requires food to be stored, displayed, and transported at safe temperatures. Business operators must:-
- Prevent food from becoming unsafe or unfit to eat.
- Keep foods requiring refrigeration at 8°C or below.
- Keep frozen foods at or below –18°C.
- Monitor and document storage temperatures regularly.
All food businesses should have a HACCP (Hazard Analysis and Critical Control Points) plan in place to identify where temperature control is critical, such as chilling and defrosting.
How to Chill & Store Food Safely
Some foods must be chilled to prevent spoilage and reduce the risk of harmful bacterial growth.
This includes:-
- Raw meat and poultry
- Cooked dishes
- Dairy products (milk, cheese, yoghurt)
- Foods with ‘use by’ dates
Follow these best practices:-
- Refrigerate chilled items as soon as possible after delivery or cooking.
- Never leave perishable foods at room temperature.
- Store raw meat at the bottom of the fridge in sealed containers to prevent drips and cross-contamination.
- Keep cooked and ready-to-eat foods on upper shelves.
- Always cover or wrap food and use containers with tight-fitting lids.
- Check and follow all manufacturer storage instructions.
- Dispose of any out-of-date food immediately.
Correct Fridge Temperature in UK Food Hygiene Law
According to UK food hygiene regulations, fridges must operate at 8°C or below. However, many food safety experts recommend setting fridges to 5°C to provide a buffer in case of fluctuation.
Tips for maintaining fridge safety:-
- Check temperatures at least twice daily.
- Keep a temperature log for inspections and safety reviews.
- Avoid overloading the fridge – air must circulate freely.
- Service and calibrate thermometers and fridge units regularly.
How to Freeze & Defrost Food Safely
Freezing is an effective way to prolong shelf life, but it must be done correctly to prevent bacteria from multiplying.
Here’s how to freeze safely:-
- Freeze fresh foods before their ‘use by’ date.
- Divide large batches into smaller portions before freezing.
- Label each item clearly with the contents and freezing date.
- Store raw and cooked items separately, with raw food at the bottom or in a dedicated basket.
- Defrosting guidelines:
- Thaw food in the fridge wherever possible.
- If using cold water to defrost, change the water regularly and keep the food in a sealed bag.
- Follow manufacturer instructions on defrosting where available.
- Use defrosted food within 24 hours.
- Never refreeze defrosted food unless it has been fully cooked.
- Check food is completely defrosted before cooking. Cooking food while still frozen can lead to uneven heating and bacteria survival.
Correct Freezer Temperature in UK Food Hygiene Law
Freezers in food businesses must be kept at or below –18°C. This ensures that bacteria remain dormant and cannot multiply.
To manage freezer temperatures:-
- Check and record temperatures daily.
- Have a backup freezer in case of failure.
- Avoid keeping freezers open for long periods.
- Rotate stock to use older items first (FIFO method).
Temperature Danger Zones
Understanding the danger zone is key to food safety. The danger zone lies between 8°C and 63°C. Within this range, bacteria can multiply rapidly.
Food is considered safe when:-
- It is chilled at 8°C or below
- It is frozen at –18°C or below
- It is cooked or hot-held at 63°C or above
- Minimising the time food spends in this range is critical to preventing foodborne illness.
Why Storage Temperatures Matter in Food Safety
Failing to follow proper food storage practices can lead to contamination, food poisoning outbreaks, and even legal penalties. All food handlers must be trained to understand safe storage procedures and temperature requirements.
Level 2 Food Hygiene courses for staff, and Level 3 for supervisors, cover key topics like chilled storage, freezing, and defrosting. These courses help ensure compliance with UK law and improve your business’s hygiene rating.
Learn more about safe cooking temperatures for food or read our full guide to HACCP food safety plans.
