Fridge temperatures need to be checked and recorded twice per day - or look at it as once per shift.
Regular temperature checks help catch any issues early before they become food safety problems. If you spot temperatures rising above 5°C, you'll need to monitor it more closely.
If you are a venue that opens in the morning then it's good practice to carry out a fridge temperature check in the morning. Presumably you will also be open in the afternoon too so make sure to carry out a second fridge temperature check in the afternoon as well. This will mean that you are carrying out the required two checks per day.
If you are open in the evening, you won't need to carry out a third check during this shift because you have already carried out the two checks on each unit each day.
Most people choose to number their fridges (for example fridge 1, fridge 2 etc) but you can use any system that makes sense for you. For example you could use a lettering system (fridge a, fridge b) or you could use names for the fridges if that is how your team recognize them (milk fridge etc).
Ultimately the only thing that matters is having a system which is robust, repeatable and makes sense for you.
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Food that has been above 8°C must be discarded after 4 hours. This rule is strictly applicable only once and cannot be applied multiple times for periods under 4 hours each.
If you discover that the fridge temperature is above 8°C, you should immediately take the following steps: (1) Check the actual food temperature using a clean, sanitised probe thermometer.
Raw meat should always be stored on the lowest shelf of the fridge to prevent drips from contaminating other foods.
Yes, it is necessary to record all fridge temperatures, even when they are within the normal range.
Yes, you can use cling film to cover food in the display fridge as long as it is food-grade wrapping. Ensure that your display fridge also has proper sneeze guards or screening to protect the food.
Batch-cooked food should be consumed within three days, including the day it was prepared. For instance, if the food is cooked on Tuesday, it should be used by the end of Thursday.
Ideally, fresh fish should be stored in a separate fridge set at a temperature below 3°C to meet its specific cooling requirements.
Fridge seals should be inspected weekly to check their condition and cleanliness. This regular maintenance helps keep the fridge working efficiently.
If the duration of the fridge outage overnight is unknown and you cannot verify that the food temperature has remained below 8°C using a probe thermometer, it is safer to discard all the food and record it as waste. However, if the temperature checks confirm the food is below 8°C, you can safely transfer it to another working fridge. This approach prevents unnecessary waste while ensuring compliance with food safety standards.
When food is stored in a fridge and the temperature is between 6-8°C, it should be checked hourly to ensure it doesn't exceed 8°C.
No, you should not put hot food directly into the fridge. Doing so can raise the temperature inside the fridge, potentially affecting other stored foods and causing temperature fluctuations.
Ensure there is adequate space around all sides of items in your fridge, particularly at the back and sides of the unit, to allow cold air to flow freely.
If you don't have access to an alternative refrigeration unit during a breakdown, you must use the affected food within 4 hours if the temperature rises above 8°C.
If the fridge seal is damaged, it's important to address the issue immediately as it can lead to warm air entering the fridge and cause temperature fluctuations.