Ideally, yes. Since fresh fish requires a lower temperature than other items, it's best to have a dedicated fridge set at the correct temperature. If you must store fish in the same fridge as other items, make sure it's on the lowest shelf to prevent drip contamination, and ensure the fridge can maintain the required temperature below 3°C.
Common misunderstanding: You can store fresh fish in any part of a fridge as long as the overall temperature is set correctly.
Even if the fridge is set to the right overall temperature, storing fish on the top shelf can lead to drip contamination. Fresh fish should always be stored on the lowest shelf to avoid contaminating other foods with any potential drips.
Common misunderstanding: Using a standard refrigerator thermometer is sufficient for monitoring fish storage temperature.
While a standard thermometer can provide a general sense of the fridge's temperature, fresh fish requires a more precise monitoring system to ensure it remains below 3°C. A calibrated, high-precision thermometer is recommended to maintain the temperature requirements for fish storage.
Regular items need to be stored below 5°C as a target temperature, with 8°C being the absolute maximum limit. However, fresh fish has stricter requirements - it must be stored below 3°C at all times. If fresh fish is found above 3°C, it needs to be discarded immediately.
Common misunderstanding: If fresh fish is slightly above 3°C for a short period, it is still safe to consume.
Fresh fish must always be stored below 3°C. Any exposure above this temperature, even for a short duration, can increase the risk of bacterial growth and spoilage, making the fish unsafe to consume.
Common misunderstanding: All types of seafood have the same temperature storage requirements as fresh fish.
Not all seafood requires the same storage conditions as fresh fish. Shellfish and certain other seafood items may have different storage requirements. It's important to understand the specific needs of each seafood type to ensure safety and quality.
For regular items, if the temperature rises above 5°C, you should recheck in an hour. If food reaches above 8°C, you have a 4-hour window to either use it or move it to another fridge. After 4 hours above 8°C, the food must be thrown away. However, with fresh fish, there's no flexibility - if it goes above 3°C at any point, it must be discarded right away.
Common misunderstanding:: If the power goes out, the fridge will maintain its temperature for several hours without issue.
While modern fridges can maintain temperatures for a short time during a power outage, the internal temperature can rise quickly, especially if the door is opened. It's crucial to monitor the temperature closely and have a contingency plan to move sensitive items like fresh fish to an alternative cooling source.
Common misunderstanding: If food is moved quickly to another fridge, it can be safely consumed even if it was above the safe temperature for a while.
For regular items, there is some flexibility within a 4-hour window if the temperature is above 8°C. However, for fresh fish, any exposure above 3°C compromises safety, and it should be discarded immediately to prevent food-borne illnesses.
Have a different question and can't find the answer you're looking for? Reach out to our founder Liam Jones, click to email Liam directly, he reads every email.
Fridge temperatures should be checked and recorded twice per day or once per shift. Regular checking helps identify any issues early, preventing potential food safety problems.
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.
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.