Fridge Temperature Check: How to Complete This Daily Food Safety Check

Why fridge temperature checks matter

Bacteria that cause food poisoning grow fastest between 8°C and 63°C. This range is called the "danger zone." Refrigeration slows bacterial growth dramatically, but it does not stop it completely.

At fridge temperatures (below 5°C), most harmful bacteria grow very slowly or not at all. But if your fridge creeps above 8°C, bacteria like Salmonella and E. coli can multiply to dangerous levels within hours.

Some bacteria, like Listeria, can actually grow at refrigeration temperatures. This is why proper fridge temperature control is critical, and why we do not rely on fridges alone to keep food safe indefinitely.

Legal requirements

Food safety law requires you to keep refrigerated food at or below 8°C. However, best practice is to aim for 1-5°C. This gives you a safety margin and ensures food stays fresher for longer.

Environmental Health Officers expect to see documented evidence that you monitor your fridge temperatures regularly. If you cannot prove your fridges are running at safe temperatures, you could face enforcement action or a poor food hygiene rating.

Target temperatures

Food Type	Target	Maximum
General refrigerated food	1-5°C	8°C
Fresh fish and shellfish	0-2°C	3°C
Fresh meat	0-2°C	5°C
Dairy products	2-4°C	8°C

The 8°C limit is a legal requirement in the UK and EU. Aim for 5°C or below to give yourself a safety buffer.

Fresh fish requires special attention. Store it at the bottom of the fridge on ice or in a dedicated fish fridge set to 0-2°C. Fish spoils faster than other proteins and some bacteria that affect fish can grow at normal fridge temperatures.

When to complete this check

Minimum frequency

Check fridge temperatures at least twice daily:

Once at the start of the day (before service)
Once at the end of the day (after service)

If you operate split shifts or have multiple service periods, check at the start of each shift.

Additional checks

You should also check fridge temperatures:

After deliveries - Opening the door repeatedly can raise the temperature
After power outages - Even brief outages can affect temperature
If food feels warm - Trust your senses and verify with a check
After maintenance or repairs - Confirm the fridge is working properly
During hot weather - Fridges work harder in warm environments

How to complete the check

Step 1: Get your probe thermometer

Use a calibrated probe thermometer, not the built-in fridge display. Built-in displays show air temperature, which can be several degrees different from actual food temperature. The display also cannot tell you if there are warm spots in the fridge.

Your probe should be calibrated regularly. See our guide on Food Probe Accuracy Testing for how to verify your probe is accurate.

Step 2: Take the reading

Insert the probe between food packs in the middle of the fridge. You want to measure the air temperature surrounding the food, not the food itself (unless you are checking a specific item).

For the most accurate reading:

Close the fridge door while the probe stabilises
Wait for the reading to settle (usually 30-60 seconds)
Take readings at different levels if your fridge has multiple shelves

Step 3: Record the temperature

Record the temperature reading in your monitoring system. In Pilla, you will enter the number into the temperature field. If your fridge has an identifier (like "Fridge 1" or "Prep Fridge"), make sure you record against the correct unit.

Step 4: Check it is within range

Your reading should be between 1-5°C. If it is above 5°C but below 8°C, make a note and check again in an hour. If it is above 8°C, take corrective action immediately.

What to do when temperature is wrong

Temperature between 5-8°C

This is a warning sign but not yet critical:

Check the fridge door seal is intact and closing properly
Check nothing is blocking the air vents inside the fridge
Check the fridge is not overloaded
Reduce the thermostat setting slightly
Re-check the temperature in one hour
If still above 5°C, investigate further or call for maintenance

Temperature above 8°C

This requires immediate action:

Move high-risk food to another fridge that is working properly
Assess the food - If food has been above 8°C for more than 4 hours, it may need to be discarded
Check the cause - Is the door left open? Is the compressor running? Is the thermostat set correctly?
Document everything - Record what happened, what action you took, and whether any food was discarded
Get the fridge repaired if the problem is mechanical

The 4-hour rule

If refrigerated food has been above 8°C for more than 4 hours (cumulative, not continuous), it should be discarded. This includes time during deliveries, preparation, and service.

This is why temperature monitoring is so important. Without records, you cannot know how long food has been in the danger zone.

Common mistakes to avoid

Only checking once a day

A single daily check is not enough. Temperatures can rise and fall throughout the day as doors are opened and stock is added. Twice-daily checks catch problems before they become serious.

Using the built-in display

Built-in thermometers measure air temperature at one point in the fridge. They do not tell you if there are warm spots, and they can be inaccurate. Always use a calibrated probe thermometer.

Checking immediately after opening the door

Opening the fridge door lets warm air in. If you take a reading immediately, it will be artificially high. Wait for the temperature to stabilise or close the door with the probe inside.

Not recording the reading

Taking the temperature but not recording it provides no evidence of compliance. Always complete the record, even when temperatures are normal.

Overfilling the fridge

Overpacked fridges cannot circulate cold air properly. This creates warm spots where bacteria can grow. Leave space between items and do not block air vents.

Ignoring warning signs

If temperatures are consistently at the high end of the safe range (6-7°C), do not wait for a failure. Have the fridge serviced before it becomes a food safety issue.

Multiple fridges

Most kitchens have more than one fridge. You need to check each unit separately and record temperatures for each one.

Label your fridges clearly (Fridge 1, Prep Fridge, Dairy Fridge, etc.) so everyone knows which reading goes with which unit. In Pilla, you can create separate checks for each fridge or use a single check with multiple temperature fields.

Consider the purpose of each fridge:

Prep fridges - Opened frequently, check more often during busy periods
Walk-in fridges - Large volume means temperature is more stable
Display fridges - Often run warmer, may need different target temperatures
Fish fridges - Should be colder than general fridges (below 3°C)

Equipment tips

Probe thermometers

Clean and sanitise your probe between uses, especially after touching raw food
Store probes safely to protect the sensor
Calibrate probes regularly (at least weekly)
Replace probes that are damaged or consistently inaccurate

Fridge maintenance

Clean door seals regularly to ensure a good seal
Keep condenser coils clean and free of dust
Do not place hot food directly into the fridge
Allow air to circulate around the outside of the unit
Schedule regular maintenance before problems occur

Summary

Fridge temperature checks protect your customers from food poisoning and protect your business from enforcement action. They take just a few minutes but provide essential evidence that your food is being stored safely.

Remember:

Target 1-5°C, never exceed 8°C
Check at least twice daily
Use a calibrated probe thermometer
Record every reading
Act immediately if temperatures are too high

Fridge Temperature Check: How to Complete This Daily Food Safety Check

Key Takeaways