Everlong

Food safety limits by country, side by side

Updated 6 November 2026 · By Everlong, the maker of Cheflog

In shortFridges: 8 °C in the UK (aim for 5 °C), 7 °C in Germany with 2 to 4 °C for mince, poultry and fish, 4 °C in France with 2 °C for mince and fresh fish. Freezers: -18 °C everywhere. Hot holding: 63 °C in the UK and France, at least 60 °C in Germany with 65 °C recommended. Cooling: no fixed time in the UK, 63 to 10 °C in 2 hours by law in France, 60 to 7 °C in 2 hours advised in Germany.

These are the values Cheflog starts with in each country. They come from the law where the law sets a number, otherwise from the authorities' guidance. Your own food safety plan can be stricter.

CheckEngland and WalesScotlandGermanyFrance
Fridge, general≤ 8 °C 1 (aim 5 °C 2)≤ 8 °C 3 4 (aim 5 °C 3)≤ 7 °C 5 6 (aim 5 °C 7)≤ 4 °C 8
Fridges for sensitive foodno separate limitno separate limitpoultry, meat preparations and egg products: ≤ 4 °C 5 6; minced meat: ≤ 2 °C 5 9 6; fresh fish: ≤ 2 °C 6 5minced meat and fresh fish: ≤ 2 °C 8; dishes made in advance: ≤ 3 °C 8
Freezer≤ -18 °C 2≤ -18 °C 3≤ -18 °C 10≤ -18 °C 8
Hot holding≥ 63 °C 1 2≥ 63 °C 11 3≥ 60 °C 12 13 (aim 65 °C 6 14)≥ 63 °C 8 15
Cooking (core)≥ 75 °C 2≥ 75 °C 3≥ 72 °C 13Minced meat (burgers): ≥ 71 °C 15; Minced poultry: ≥ 74 °C 15; Other meat or dish: ≥ 63 °C 15
Reheating (core)≥ 75 °C 2≥ 82 °C 11 4≥ 72 °C 13 14≥ 63 °C 15 (aim 75 °C 15)
Cooling cooked food≤ 8 °C 1 within 2 h *≤ 8 °C 3 within 2 h *From 60 °C to ≤ 7 °C 13 9 within 2 h 13 9From 63 °C to ≤ 10 °C 8 16 within 2 h 8 16
Chilled deliveries≤ 8 °C 1≤ 8 °C 3 (aim 5 °C 3)≤ 7 °C 17 18 (aim 4 °C 17)≤ 6 °C 15 19 (aim 4 °C 8)
Frozen deliveries≤ -15 °C 20 (aim -18 °C 2)≤ -15 °C * (aim -18 °C 3)≤ -15 °C 18 10 (aim -18 °C 10)≤ -15 °C 19 (aim -18 °C 8)
Frying≤ 175 °C 21 2≤ 175 °C 21≤ 175 °C 22; polar compounds ≤ 24 % 23≤ 175 °C 24; polar compounds ≤ 25 % 25
Probe thermometer checkmonthly 2: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °Cmonthly 3: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °Cmonthly *: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °Cevery 12 months 16: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °C

Limits from Cheflog's country packs (version 2026.10.24). A number in brackets is the source. Where no official figure exists, the pack uses a common practice value, marked with an asterisk.

  1. The Food Safety and Hygiene (England) Regulations 2013 (SI 2013/2996), Schedule 4: Temperature control requirements, paragraphs 2 to 7 www.legislation.gov.uk
  2. Safer food, better business for caterers, Chilling: Chilled storage and displaying chilled food (pack pages 40 to 41) www.gov.uk
  3. CookSafe: food safety assurance system, House Rules: Temperature control www.foodstandards.gov.scot
  4. Guidance on Temperature Control Legislation in the United Kingdom, Scotland: chill holding (paragraph 51) and reheating (paragraphs 62 to 66) www.foodstandards.gov.scot
  5. Verordnung (EG) Nr. 853/2004, Anhang III, Abschnitt I Kap. VII (Fleisch 7 °C), Abschnitt II Kap. V (Geflügel 4 °C), Abschnitt V Kap. III (Hackfleisch 2 °C, Fleischzubereitungen 4 °C) eur-lex.europa.eu
  6. DIN 10508:2022-03 Lebensmittelhygiene: Temperaturen für Lebensmittel, zitiert in DGE: Hygiene in der Gemeinschaftsverpflegung, Seite 9 bis 10, Tabelle 1: Auszug aus DIN 10508:2022-03 www.schuleplusessen.de
  7. Temperaturkontrolle Heißhaltetheke: Merkblatt, Kalte Speisen höchstens +7 °C, empfohlen +5 °C www.stadt-koeln.de
  8. Arrêté du 21 décembre 2009 relatif aux règles sanitaires applicables aux activités de commerce de détail, d'entreposage et de transport de produits d'origine animale et denrées alimentaires en contenant, Article 3 et annexe I : températures de conservation, remise directe www.legifrance.gouv.fr
  9. Tierische Lebensmittel-Hygieneverordnung (Tier-LMHV), Anlage 5 Kap. II 3.3.1 (Hackfleisch +2 °C, Fleischzubereitungen +4 °C); § 20a (Speisen mit rohen Eiern) www.gesetze-im-internet.de
  10. Verordnung über tiefgefrorene Lebensmittel (TLMV), § 2 Abs. 4: -18 °C oder kälter, beim Versand kurzfristig höchstens 3 °C wärmer www.gesetze-im-internet.de
  11. The Food Hygiene (Scotland) Regulations 2006 (SSI 2006/3), Schedule 4: Temperature control requirements, paragraphs 2 and 3 www.legislation.gov.uk
  12. Schutz vor lebensmittelbedingten Erkrankungen beim Heißhalten von Speisen, Stellungnahme Nr. 037/2020, Heißhalten bei mindestens 60 °C an allen Stellen www.bfr.bund.de
  13. Sicher verpflegt: Besonders empfindliche Personengruppen in Gemeinschaftseinrichtungen, Seiten 6 bis 7: Garen 72 °C für 2 Minuten, Heißhalten mindestens 60 °C höchstens 3 Stunden, Abkühlen von 60 °C auf 7 °C in 120 Minuten www.bfr.bund.de
  14. Leitlinie für eine gute Lebensmittelhygienepraxis in ortsveränderlichen Betriebsstätten, 1.5.1: Heißhalten nicht unter 65 °C, höchstens 3 Stunden bgn-branchenwissen.de
  15. Guide de bonnes pratiques d'hygiène et d'application des principes HACCP : Restaurateur, Maintien au chaud, page 99 agriculture.gouv.fr
  16. Guide de bonnes pratiques d'hygiène et d'application des principes HACCP : Restauration rapide, Refroidissement, pages 161 à 162 : de +63 °C à moins de +10 °C en moins de 2 heures agriculture.gouv.fr
  17. Eigenkontrollen in Lebensmittelbetrieben, mit Dokumentationshilfen, Wareneingang bei jeder Lieferung (Seite 5), tägliche Temperaturkontrolle (Seite 6) www.steinburg.de
  18. Wareneingangskontrolle: Merkblatt, Tiefkühlware -18 °C, kurzfristig -15 °C; Kühlware 7 / 4 / 3 °C www.stadt-koeln.de
  19. Lignes directrices relatives à la flexibilité du plan de maîtrise sanitaire : restauration commerciale, Réception (page 5), thermomètres (pages 1 et 6), traçabilité (page 9) agriculture.gouv.fr
  20. The Quick-frozen Foodstuffs (England) Regulations 2007 (SI 2007/191), Schedule 2: temperature of quick-frozen foodstuffs www.legislation.gov.uk
  21. Commission Regulation (EU) 2017/2158 on acrylamide, as it applies in Great Britain, Article 2 and Annex II, Part A www.legislation.gov.uk
  22. Verordnung (EU) 2017/2158 (Acrylamid), Anhang II Teil A Nr. 1: Frittiertemperaturen unter 175 °C eur-lex.europa.eu
  23. Sachgerechtes Frittieren, 24 % polare Anteile als Grenze der Genusstauglichkeit (nach DGF), Fettwechsel dokumentieren zvl.jena.de
  24. Règlement (UE) 2017/2158 (acrylamide), Annexe II, partie A, point 1 : températures de friture inférieures à 175 °C eur-lex.europa.eu
  25. Décret n° 2008-184 du 26 février 2008, Article 8 : huiles de friture à plus de 25 % de composés polaires réputées impropres faolex.fao.org

Why the numbers differ

The EU hygiene rules only say that food must be kept at temperatures that don't put health at risk; each country fills in the numbers. The UK writes one limit for most chilled food, Germany and France split by food: minced meat and fresh fish have to be colder than general chilled food. Hot holding is 63 °C in the UK and France; German guidance accepts 60 °C everywhere in the food and recommends 65 °C as a margin.

How Cheflog uses them

When you set up Cheflog you pick your country, and every check starts with these limits. Each limit shows its source in the app and can be changed, so a kitchen that works to stricter values in its own plan can set them.

Questions

Which country has the strictest fridge temperature?

France: 4 °C for very perishable food and 2 °C for minced meat and fresh fish. The UK's legal limit is 8 °C, with 5 °C recommended.

Is the hot holding temperature the same everywhere?

No. It is 63 °C in the UK and France. In Germany, at least 60 °C in all parts of the food, with 65 °C recommended.

Or let Cheflog keep this record for you

Cheflog is a food safety app for the kitchen tablet. It reminds you what is due, takes the reading with big keys, asks for the corrective action when a value is out of range and keeps signed records an inspector can read. Try it free for 30 days, then pay once (€49.99), no subscription.

See how Cheflog works

This page is general information, not legal advice. Limits in the templates are a starting point: check them against your own food safety plan and ask your local authority if you are unsure. Cheflog and Everlong are not connected to the Food Standards Agency, Food Standards Scotland or any other authority, and nothing here is approved by them.

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