In England, Wales and Northern Ireland, chilled food must legally be kept at 8°C or below, and the Food Standards Agency recommends setting fridges at 5°C or below. Hot food on display must be kept at 63°C or above (above 63°C in Scotland). When cooking, the core should reach 70°C for 2 minutes, or an equivalent such as 75°C for 30 seconds. Freezers should run at −18°C or colder.
Chilled. 8°C or below is the legal limit in England, Wales and Northern Ireland. In Scotland the law requires chilled food to be kept in a fridge, chill or cool ventilated place; FSS guidance uses 8°C or below (5°C recommended). Set fridges and display chillers to 5°C or below so food stays under 8°C.
Hot holding. Keep hot food at 63°C or above (above 63°C in Scotland). In England, Wales and Northern Ireland it can be kept below 63°C for one period of up to 2 hours; in Scotland keep it above 63°C (no tolerance period; exactly 63°C is not enough). In England, Wales and Northern Ireland, after the 2 hours cool it quickly to 8°C or below, or throw it away.
Cooking. 70°C for 2 minutes at the centre, or 60°C for 45 minutes, 65°C for 10 minutes, 75°C for 30 seconds or 80°C for 6 seconds.
Worked example. A fridge reads 7°C. That is within the 8°C legal limit (England, Wales and Northern Ireland; recommended in Scotland) but above the recommended 5°C, so check the setting, the door seal and whether it is overfull, and record what you did.
Frequently asked questions
What temperature should a commercial fridge be?
Chilled food must be kept at 8°C or below in England, Wales and Northern Ireland. The FSA recommends setting fridges at 5°C or below to make sure food stays under 8°C. In Scotland the law requires chilled food to be kept in a fridge, chill or cool ventilated place; FSS guidance uses 8°C or below (5°C recommended).
What temperature is hot holding?
63°C or above (above 63°C in Scotland). In England, Wales and Northern Ireland it can be kept below 63°C for one period of up to 2 hours; in Scotland keep it above 63°C (no tolerance period).
What core temperature is safe for cooked food?
70°C for 2 minutes at the centre. Equivalent combinations are 60°C for 45 minutes, 65°C for 10 minutes, 75°C for 30 seconds and 80°C for 6 seconds.
What temperature should a freezer be?
−18°C or colder is the standard in the FSA’s Safer food, better business packs.
Do I have to record temperatures?
You need food safety management procedures based on HACCP principles, and records that show they work. Safer food, better business includes daily checks and a diary.
Read next
- GuideFood temperature rules for UK kitchens
- GuideTips and tronc: what the law requires of employers
- CalculatorTips Split Calculator (Tronc, by Hours or Points)
Sources
- Cooking safely in your business – Food Standards Agency
- Safer food, better business (SFBB) – GOV.UK
- Food hygiene for your business – GOV.UK
- Food Hygiene (Scotland) Regulations 2006, Schedule 4 (para 2) – legislation.gov.uk
- Guidance on temperature control legislation in Scotland (paras 50–61) – Food Standards Scotland
General UK guidance. Your own documented food safety method and your local authority’s advice come first. Scotland’s rules are set by Food Standards Scotland.
General guidance, not legal or tax advice. Last checked 4 November 2026 against the sources above.