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Food Safety: Fridge Storage & Maintenance

Running a food business might seem simple from the surface, but there are so many aspects to consider to ensure you comply with Food Standards. A big part of this is kitchen equipment. Fridges are essential for keeping food safe and reducing the risk of cross-contamination, but do you know how to organise one properly?

In this article, our health and safety experts offer organisational advice and tips on maintaining your fridge to ensure compliance with current food safety regulations and temperature guidelines.

So, how should you organise your fridge? Organise your fridge (from top to bottom) with this handy guide:

  1. Ready To Eat (dairy, baked goods, cooked meat and fish)
  2. Washed (washed fruit and vegetables)
  3. Unwashed (unwashed vegetables)
  4. Raw (meat, fish, and other ‘raw’ items like eggs)

Learn more about maintaining the correct temperature, the four-hour rule, and your free fridge organisation chart.