Refrigerators

The bacteria that causes food to spoil and deteriorate grow readily at room temperature. Food can contain dangerous levels of bacteria without altering its' taste, smell or appearance.

Storing food in a fridge will slow down the growth of bacteria and maintain the safety and quality of food for a longer period. It's advisable to store all perishable foods in a fridge.

Food businesses are legally required to store high-risk perishable foods below 8 degrees centigrade.

High-risk perishable foods include:

• cooked meat products
• cooked fish products
• egg and milk dishes
• ripened soft cheeses
• ready-to-eat prepared foods

Storing food in the refrigerator

• Food should not be placed directly onto shelves or the floor of the refrigerator. All foods should be either wrapped, placed in lidded containers or onto suitable trays.
• Food in the fridge should be dated and used in rotation. Check regularly to ensure no out of date food is in the fridge
• Raw and cooked foods should be stored separately - ideally in different fridges. If this is not possible, then cooked foods should be placed at the top of the fridge and raw foods at the bottom. This will prevent raw food leaking on to cooked food.

Looking after your fridge

• emptied and defrosted
• cleaned - and after cleaning the interior surfaces should be thoroughly dried
• checked to ensure the door seals are in order
• checked with a hand held thermometer to ensure the temperature is correct

• overload it
• place it near a source of heat (e.g. oven, radiator etc.)

Contact Southwark's Food Health and Safety Team

Tel: 020 7525 2000
Fax: 020 7525 5735
Email: food@southwark.gov.uk
Address: Food Team,
Environment & Leisure,
Chaplin Centre,
Thurlow Street,
London SE17 2DG