Food safety

🌡️ Fridge & freezer temperatures: what to log

Cold storage is the check inspectors look at first. Targets, how often, and why each unit needs its own reading.

This is general guidance. Food-safety rules can change — always verify the current requirements with your national food-safety authority ↗. The operator remains responsible for compliance; we accept no liability for this information.

Official limits · EU baseline

Chilled storage≤ 5–8 °C

Frozen storage≤ −18 °C

EU law mandates HACCP + an unbroken cold chain but leaves the exact figures to national rules — confirm your country's number.

EU 852/2004 — no single numeric table; set via HACCPSource ↗

Cold storage keeps bacteria from multiplying to dangerous levels. It is usually a critical control point, and it is the first thing many inspections check — partly because it is where a lot of sanctions come from.

The targets most kitchens work to

0–5°CChilled storage

≤ −18°CFrozen storage

DailyTypical logging

Ready-to-eat and high-risk chilled foods are usually held at or below 5°C; frozen goods at −18°C or colder. Your own risk analysis sets the exact figures for your products — the app lets you set a target min/max per check and override it per unit.

Why each unit gets its own reading

A single "fridge OK" line hides the fridge that is drifting. In MiniAgent a temperature check covers several named units — each fridge and freezer has its own name, its own reading and its own sign-off. If one reads out of range, that unit alone triggers a corrective action.

Out-of-range reading? The "kiosk" asks the cook to describe the corrective action before it will accept the sign-off — so the fix is documented at the moment it happens.

Targets are typical Danish/EU practice; set your own limits in your risk analysis.

This guide reflects general EU / Danish practice — always check the current rules for your own country and business type.