Free fridge and hot food temperature poster
In England and Wales the law says chilled food must be kept at 8°C or below (England, Wales). The FSA recommends setting fridges and chilled displays at 5°C or below, so the food stays at 8°C or below (Safer food, better business).
What the poster says
Chilled food at 8°C or below (the law), fridges set at 5°C or below (FSA advice), hot food kept at 63°C or above (the law), and reheating until steaming hot.
Temperatures
Keep cold food cold, hot food hot
- 8°C or below
- Chilled food. This is the legal limit in England and Wales.
- Fridges at 5°C or below
- FSA recommends setting fridges and chilled displays at 5°C or below, so chilled food stays at 8°C or below.
- 63°C or above
- Hot food kept for serving. This is the legal limit in England and Wales.
- Steaming hot
- Cooking and reheating (FSA guidance): heat food until it's steaming hot in the centre, for example 75°C for 30 seconds or 70°C for 2 minutes. Reheat only once.
Check and record:
times a day
FSA recommends checking fridges and chilled displays at least once a day. The law allows a few limited exceptions, such as food on display for a short time.
8°C and 63°C: Food Safety and Hygiene (England) Regulations 2013 and Food Hygiene (Wales) Regulations 2006, Schedule 4 (legislation.gov.uk). 5°C, cooking, reheating and daily checks: FSA Safer food, better business for caterers. Checked 11 October 2026.
Free from managero.co.uk
How to use it
- Put it on or next to the fridges, and another by the hot-holding counter.
- Write in how many times a day your team checks and records the temperatures. The FSA recommends at least once a day, starting with your opening checks.
- Our free log sheet makers print a month's sheet with your own units on it: fridges and freezers, hot holding, cooking and reheating and deliveries.
Questions café owners ask
- What temperature should hot food be kept at?
- 63°C or above. In England and Wales, keeping cooked or reheated food for service below 63°C is an offence, with limited exceptions (England, Schedule 4, paragraph 6; Wales, Schedule 4, paragraph 6).
- How often should I check my fridge temperatures?
- The FSA recommends checking fridges and chilled display equipment at least once a day, starting with your opening checks (Safer food, better business for caterers, "Chilled storage and displaying chilled food").
- What temperature should food be cooked or reheated to?
- FSA guidance is to cook or reheat food until it's steaming hot in the centre. Examples of time and temperature combinations include 75°C for at least 30 seconds and 70°C for at least 2 minutes, and you should only reheat once (Safer food, better business for caterers, "Cooking safely" and "Reheating"; Cooking your food).
- Are there exceptions to the 8°C and 63°C limits?
- Yes, a few limited ones, set out in the law as defences. For example, food kept for service or on display for sale may be above 8°C for less than four hours, or hot food below 63°C for less than two hours, if it hadn't been kept out like that before (England, Schedule 4, paragraphs 5 and 7; Wales, Schedule 4, paragraphs 5 and 7).
Sources
Every source below was read on 11 October 2026. Where the poster states the law it says so, and where it gives official guidance it says that too.
Keep the records that go with it.
Record fridge and hot-holding temperatures on a phone in managero. Every reading has a name and a time, and a missed check shows up the same day. £18.99 excl VAT a month for your first site, with managero HR & Safety included.