Controlling the temperature during the food production process is vital for keeping food safe for consumers. Specific guidelines must be followed and scientific assessments are required to ensure safety at all stages.
Often, food production facilities will have high heat loads due to the equipment and rising ambient temperatures during summertime, so efficient cooling systems are vital for maintaining optimal conditions for both the products and their staff. Here’s an overview of the temperature requirements and how EcoCooling can help.
Food Safety (Temperature Control) Regulations 1995 Explained
The Food Safety Regulations 1995 came into force on 15th September 1995 and state how food must be stored and handled to ensure safety, particularly regarding temperature control.
There are different rules that apply to only England and Wales and others only to Scotland. The regulations that apply to only England and Wales are:
Chill Holding Requirements – Regulations 4, 5, 6 & 7
Foods that could support harmful bacteria or toxins must be kept at or below 8°C. unless otherwise specified. Food manufacturers can recommend a slightly higher temperature than this, but not higher than room temperature, if they provide clear instructions and recommendations are based on a scientific safety assessment.
Exemptions for these chill holding requirements include:
- Foods sent by mail to consumers can be kept above 8°C for transportation
- Cooked or reheated foods that must be kept hot
- Foods that are safe to be kept at room temperature for their entire shelf life
- Raw foods that will be processed before consumption
Also, if food has been kept above 8°C for less than 4 hours, it might still be safe as long as it doesn’t pose a risk to health.
Hot Holding Requirements – Regulations 8 & 9
As mentioned above, cooked or reheated food that needs to stay hot in order to prevent bacterial growth must be kept at or above 63°C. If there is scientific evidence that the food will not be unsafe at the lower temperature for a specific time, it can be kept below 63°C.
Foods held for less than 2 hours may be exempt from this rule.
Risk to Health – Regulation 10
Food that could support the growth of harmful microorganisms must not be stored at temperatures that could endanger health, even if it’s kept at a temperature of 8°C or lower.
Cooling of Food – Regulation 11
After cooking or preparation, food businesses must cool food to a safe temperature as quickly as possible if it needs to be stored below ambient temperature.
Specific Rules for Scotland
The regulations that apply to only Scotland are:
- Chill Holding & Hot Holding Requirements: These are similar to the rules for England and Wales, but there are some variations to be aware of. For example, food must generally be kept in refrigerators or cool ventilated spaces.
- Reheating Food: If food is reheated, it must reach at least 82°C before serving.
- Gelatine Treatment: If gelatine is used in food preparation, it must be heated to 71°C for 30 minutes before use.
Consequences of Not Complying with Food Production Regulations
Anyone that violates these regulations may face fines up to the statutory maximum for a summary conviction or imprisonment of up to 2 years for serious offences.
Local food authorities are responsible for enforcing these regulations for all food businesses including producing, preparing, processing, manufacturing, packaging and transportation. They will ensure that food businesses are inspected regularly and are following good hygiene practices.
How EcoCooling Can Help With Food Temperature Regulations
At EcoCooling, we have a wide range of evaporative cooling systems designed to create and maintain optimal conditions for food production and storage.
Over the years, we have worked with many warehouses to find an effective cooling solution to keep their products stored below 25°C. We understand the importance of specific food types, like fruit and veg, being kept in temperatures below this and are committed to providing a system that warehouses can rely on for their specific requirements.
Did you know that evaporative cooling also helps with humidity control? It provides fresh, filtered air whilst adding humidity without any hygiene risks. This means you can keep your food manufacturing facility cool, even with the heat produced from ovens and other machinery, and benefit from humidity control. Find out more in our Wooster’s Bakery case study.
As much as our systems help companies comply with temperature control regulations, they also provide comfortable working conditions for employees. If you’re looking for a simple, safe and efficient way to cool your food production facility, get in touch with EcoCooling today. Read our case studies to find out how we’ve helped a number of leading UK brands cool their processing or packing facilities.
- Published February 11, 2025
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Emma Beresford
Director at EcoCooling.
Driving the development of sustainable cooling solutions.
An experienced sales and marketing manager, working with SMEs to successfully develop and execute growth strategies. Key achievements have been in the identification and entry strategy for new markets via alignment and reapplication of existing IP/technology to new products and services.
