What Temperature Should a Commercial Fridge & Freezer Be in the UK?

All frozen food products must be kept between -18°/-22°C whether that is in catering freezers, commercial deep freezers or commercial display freezers.

At these temperatures bacteria become dormant allowing foods to be stored for longer periods of time. Be aware that freezing does not kill the bacteria and it will reactivate when food is thawed. This is why correct thawing, reheating and cooking are all just as important as correct chilled or frozen storage temperatures.

Chilled foods should never exceed 8°C whether in a catering fridge or display chiller.

It is recommended to set your fridge temperatures at 5°C. This means that even if temperatures fluctuate they will still be below the recommended 8°C. 

At these temperatures bacteria are not eliminated but are significantly slowed to limit growth of harmful pathogens in the food.

General chilled foods including cooked dishes, salads, pasta, deli meats and ready to eat foods. Always be sure that chilled foods are appropriately wrapped or packaged to preserve freshness and overall quality.

The most common bacteria found in fresh meat are E.coli, Listeria, Salmonella and Campylobacter, all of which can cause illness and food poisoning if not stored, handled and cooked properly.

These pathogens are virulent within the food danger zone of 8°C and 63°C. In chilled conditions, reproduction of harmful bacteria slows down, becoming dormant at lower temperatures. The recommended temperature for fresh meat of -2°C to +2°C represents when the growth of bacteria has slowed sufficiently to be considered safe.

The type of meat, whether red or white, joint or mince will dictate the recommended length of time that it can be stored safely.

Fresh fish and shellfish is highly perishable and when stored or displayed at temperatures above the recommended range, bacteria and enzymes that make the fish unsafe for consumption can thrive. 

Specific refrigerators must be used for fresh fish storage and fresh fish display. Not only do these fish fridges operate within the recommended temperature range, they also typically have a special coating to protect refrigeration components from the corrosive ammonia that is naturally produced by fish.

This includes milk, cheeses, cream and other dairy products.

Dairy products naturally contain bacteria which rapidly multiply under certain conditions. Refrigeration at temperatures below 5°C significantly slows down this bacterial growth. Whether referring to milk, cream or cheese, the high moisture content and the conditions they generate when not refrigerated correctly, create the perfect breeding ground for bacteria, causing high food safety concerns.

In regard to milk, many products may have undergone a preservation process known as pasteurisation which extends shelf life. This process involves heating milk to a specific temperature to kill the present bacteria. Pasteurised milk still needs to be kept refrigerated to remain safe to drink, however will last longer than raw milk.

UHT (Ultra-Heat Treated) milk can be stored at room temperature for many months when it remains unopened. 

Hard cheese with low moisture content such as Parmesan and cheddar can be displayed at room temperature for short periods without posing a significant safety risk, however always check for early signs of spoiling after a few hours. Be aware that leaving cheese unrefrigerated may change the flavour, texture and overall quality.

Soft cheeses with high moisture content must always be kept at recommended temperatures from a food safety perspective. 

Ice cream storage freezers will always be colder than ice cream display counters and freezers to allow the product to warm to a temperature that can be scooped to serve. A tempering freezer is ideal for safely raising products from storage temperatures to display temperatures.

As ice cream is stored and displayed at minus temperatures, bacteria that is present will generally be dormant and so the importance of achieving the perfect temperature is more of a quality issue rather than a safety one. Ice cream temperatures have a direct impact on taste and texture. Incorrect storage and display temperatures could lead to freezer burn and the formation of ice crystals that can result in a gritty texture.

Temperatures will depend on the type of cake or dessert being displayed, however +2°C/+8°C can be used as a general range for a cake display fridge. Cakes, cupcakes, muffins, pies, pastries, and fruit tarts may be happiest towards the upper end of the range, while cheesecakes and fresh cream desserts with high dairy content prefer lower temperatures.

As with standard dairy products, cakes and desserts with high dairy content could curdle and become sour if too warm. The higher temperatures accelerate bacteria growth and create the ideal breeding ground.

If denser cakes or sponges are displayed in temperatures that are too cold, it may result in a coarse, dense and heavy texture, rather than the light fluffy finish that bakers aim for. Always be sure that cakes are completely cool before placing in a display to avoid potential condensation.

Chocolate displays should ideally be between +14°C/+18°C to retain delicacy, texture, and lustre. Rapid changes in temperature may result in a dull finish and grainy texture or make the chocolate brittle.

A change in appearance is generally due to a process known as 'bloom'. Chocolate with a cloudy finish can be caused when cocoa butter separates due to incorrect temperatures and rises to the surface. If you notice that your chocolate develops a white, powdery appearance, this often indictates that moisture is an issue, causing sugar crystals to dissolve and then reform on the surface.

There is no specified safe temperature for bottle coolers and bar fridges holding bottled drinks and beers, but most customers prefer a cold pint over a warm one. 

'Pre-chilled' is specified, not from a product quality or safety aspect but purely from a commercial refrigeration perspective.

Drinks fridges and wine coolers are designed to keep products cold that are already chilled - not to pull down the temperature of warm drinks. Expecting a commercial bottle fridge to repeatedly chill warm bottles, puts added stress on motors and can lead to a reduction in efficiency and performance, and an overall shorter expected lifespan of the equipment.