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

<= 5 CChilled storage (typical)

<= -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. Exact figures are set nationally and by your own risk analysis - the official limits for your country are shown on this page, and 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.

Figures are typical EU practice; national limits differ - set your own in your risk analysis.

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