What temperature should a restaurant fridge be? A UK guide
By the Daybook teamPublished 20 October 2026Last checked 20 October 2026
Covers: England, Wales and Northern Ireland, with notes for Scotland
The short answer
In England, Wales and Northern Ireland the law says chilled food must be kept at 8 °C or below, and government advice is to set your fridges to 5 °C or below. In Scotland, 8 °C or below is recommended rather than written into the same rule.
The two numbers to remember
There are two temperatures, and they do different jobs. 8 °C is the legal limit for chilled food in England, Wales and Northern Ireland: food that needs to be kept cold mustn’t be warmer than that. 5 °C is the setting government guidance recommends for the fridge itself.
The gap between the two is your safety margin. A fridge set to 5 °C can warm up a little when the door is opened during service, or when a delivery goes in, and still keep food below 8 °C.
| What | Temperature | Status |
|---|---|---|
| Chilled food (England, Wales, NI) | 8 °C or below | Legal requirement |
| Chilled food (Scotland) | 8 °C or below | Recommended |
| Fridge setting | 5 °C or below | Government advice |
| Bacteria grow fastest | Between 8 °C and 63 °C | Why it matters |
Which food has to be kept chilled
Food that needs chilling includes anything with a “use by” date, food the label says to keep refrigerated, cooked food you’re not serving straight away, ready-to-eat food such as salads, sandwiches and desserts, and cakes with fresh cream or fillings that need chilling.
If you’re unsure, follow the manufacturer’s storage instructions. For food you make yourself, your food safety management system should say how it’s stored.
How to check a fridge properly
- Check at least twice a day: once before service and once later in the day. Many kitchens do AM and PM.
- Use a clean, working probe thermometer, or the fridge’s display if you’ve checked it’s accurate.
- For the most honest reading, probe a sample of food or a container of water kept in the fridge, not the air near the door.
- Write the reading, the time and your initials straight away.
- If the reading is above your limit, act and write down what you did.
Food out of the fridge
GOV.UK guidance says food can be out of the fridge for up to 4 hours. If it’s been out for less than that, it can go back in. If it’s been out for longer, throw it away. Don’t keep moving the same food in and out.
Keeping a record
You need to be able to show your checks are happening. That can be a paper log, the diary in your Safer Food Better Business pack, or an app. Whatever you use, a record is only useful if it’s filled in at the time, by the person who did the check.
Our free fridge temperature log has space for six fridges, AM and PM, for a whole week.
Free template
Fridge temperature log (PDF)
Sources
Rules can change and differ between England, Wales, Scotland and Northern Ireland. Check with your local authority food safety team if you’re unsure. Daybook helps you keep records. It does not give legal advice or certify training.
Questions
Is 8 °C or 5 °C the legal limit?
8 °C is the legal maximum for chilled food in England, Wales and Northern Ireland. 5 °C is the recommended fridge setting, which gives you a margin.
How often should I check my fridges?
Most kitchens check at least twice a day, morning and afternoon. Your food safety management system should set how often.
Keep this record on your phone
Fridge temperature log, signed and dated.
Daybook is the food safety diary for UK kitchens. Staff sign each check on their own iPhone; the office reads the week and makes an inspection record for any dates.