# Food safety limits by country, side by side

Markdown copy of https://everlongapps.com/cheflog/guides/food-safety-limits-by-country

> In short: Fridges: 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.

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

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.

| Check | England and Wales | Scotland | Germany | France |
| --- | --- | --- | --- | --- |
| 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 food | no separate limit | no separate limit | poultry, meat preparations and egg products: ≤ 4 °C [5] [6]; minced meat: ≤ 2 °C [5] [9] [6]; fresh fish: ≤ 2 °C [6] [5] | minced 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 [13] | Minced 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] [9] | From 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 check | monthly [2]: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °C | monthly [3]: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °C | monthly *: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °C | every 12 months [16]: iced water -1 °C to 1 °C, boiling water 99 °C to 101 °C |

1. The Food Safety and Hygiene (England) Regulations 2013 (SI 2013/2996), Schedule 4: Temperature control requirements, paragraphs 2 to 7 https://www.legislation.gov.uk/uksi/2013/2996/schedule/4
2. Safer food, better business for caterers, Chilling: Chilled storage and displaying chilled food (pack pages 40 to 41) https://www.gov.uk/government/publications/safer-food-better-business-for-caterers
3. CookSafe: food safety assurance system, House Rules: Temperature control https://www.foodstandards.gov.scot/business-guidance/running-a-food-business/publications/cooksafe-guide
4. Guidance on Temperature Control Legislation in the United Kingdom, Scotland: chill holding (paragraph 51) and reheating (paragraphs 62 to 66) https://www.foodstandards.gov.scot/sites/default/files/migration/downloads/Guidance_on_temperature_control_legislation.pdf
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) https://eur-lex.europa.eu/legal-content/DE/TXT/HTML/?uri=CELEX:32004R0853
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 https://www.schuleplusessen.de/fileadmin/user_upload/medien/Hygiene.pdf
7. Temperaturkontrolle Heißhaltetheke: Merkblatt, Kalte Speisen höchstens +7 °C, empfohlen +5 °C https://www.stadt-koeln.de/mediaasset/content/pdf57/temperaturkontrolle_warmhaltetheke__-_merkblatt.pdf
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 https://www.legifrance.gouv.fr/loda/id/JORFTEXT000021573483
9. Tierische Lebensmittel-Hygieneverordnung (Tier-LMHV), Anlage 5 Kap. II 3.3.1 (Hackfleisch +2 °C, Fleischzubereitungen +4 °C); § 20a (Speisen mit rohen Eiern) https://www.gesetze-im-internet.de/tier-lmhv/anlage_5.html
10. Verordnung über tiefgefrorene Lebensmittel (TLMV), § 2 Abs. 4: -18 °C oder kälter, beim Versand kurzfristig höchstens 3 °C wärmer https://www.gesetze-im-internet.de/tlmv/__2.html
11. The Food Hygiene (Scotland) Regulations 2006 (SSI 2006/3), Schedule 4: Temperature control requirements, paragraphs 2 and 3 https://www.legislation.gov.uk/ssi/2006/3/schedule/4
12. Schutz vor lebensmittelbedingten Erkrankungen beim Heißhalten von Speisen, Stellungnahme Nr. 037/2020, Heißhalten bei mindestens 60 °C an allen Stellen https://www.bfr.bund.de/cm/343/schutz-vor-lebensmittelbedingten-erkrankungen-beim-heisshalten-von-speisen.pdf
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 https://www.bfr.bund.de/cm/350/sicher-verpflegt-besonders-empfindliche-personengruppen-in-gemeinschaftseinrichtungen.pdf
14. Leitlinie für eine gute Lebensmittelhygienepraxis in ortsveränderlichen Betriebsstätten, 1.5.1: Heißhalten nicht unter 65 °C, höchstens 3 Stunden https://bgn-branchenwissen.de/praxishilfen-von-a-z/foodtrucks/lebensmittelhygienepraxis.pdf
15. Guide de bonnes pratiques d'hygiène et d'application des principes HACCP : Restaurateur, Maintien au chaud, page 99 https://agriculture.gouv.fr/telecharger/79464
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 https://agriculture.gouv.fr/telecharger/144282
17. Eigenkontrollen in Lebensmittelbetrieben, mit Dokumentationshilfen, Wareneingang bei jeder Lieferung (Seite 5), tägliche Temperaturkontrolle (Seite 6) https://www.steinburg.de/fileadmin/download/buerger-service/dienststellen-ansprechpartner/dezernat-3/veterinaer-lebensmittelueberwachungsamt/MB-05-617-IZ_Eigenkontrollen_in_Lebensmittelbetrieben.pdf
18. Wareneingangskontrolle: Merkblatt, Tiefkühlware -18 °C, kurzfristig -15 °C; Kühlware 7 / 4 / 3 °C https://www.stadt-koeln.de/mediaasset/content/pdf57/wareneingangskontrolle__-_merkblatt.pdf
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) https://agriculture.gouv.fr/telecharger/93165
20. The Quick-frozen Foodstuffs (England) Regulations 2007 (SI 2007/191), Schedule 2: temperature of quick-frozen foodstuffs https://www.legislation.gov.uk/uksi/2007/191/schedule/2
21. Commission Regulation (EU) 2017/2158 on acrylamide, as it applies in Great Britain, Article 2 and Annex II, Part A https://www.legislation.gov.uk/eur/2017/2158/annex/II
22. Verordnung (EU) 2017/2158 (Acrylamid), Anhang II Teil A Nr. 1: Frittiertemperaturen unter 175 °C https://eur-lex.europa.eu/legal-content/DE/TXT/HTML/?uri=CELEX:32017R2158
23. Sachgerechtes Frittieren, 24 % polare Anteile als Grenze der Genusstauglichkeit (nach DGF), Fettwechsel dokumentieren https://zvl.jena.de/system/files/2025-03/11%20sachgerechtes%20Frittieren.pdf
24. Règlement (UE) 2017/2158 (acrylamide), Annexe II, partie A, point 1 : températures de friture inférieures à 175 °C https://eur-lex.europa.eu/legal-content/FR/TXT/HTML/?uri=CELEX:32017R2158
25. Décret n° 2008-184 du 26 février 2008, Article 8 : huiles de friture à plus de 25 % de composés polaires réputées impropres https://faolex.fao.org/docs/pdf/fra85501.pdf

## 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.


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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.