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FAQ

What temperature should a commercial fridge run at for safe food storage?

Updated 20 May 2026 FAQs
FAQ
Quick answer

For most Irish hospitality HACCP systems, a practical target is 0°C to +5°C inside the cabinet, with +5°C or below commonly used as the compliance limit for chilled storage.

Support note

Need more detail? For model comparisons, setup steps and troubleshooting, see the related guides below.

For most Irish hospitality HACCP systems, a practical target is 0°C to +5°C inside the cabinet, with +5°C or below commonly used as the compliance limit for chilled storage.

Set the controller so the operating range stays at or below +5°C during normal service (including busy door openings).

If you store high risk chilled foods (cooked meats, dairy, ready to eat items), aim for tighter control closer to +2°C to +4°C where practical.

Use your own site HACCP plan as the final reference, and treat the controller display as an indicator rather than your only record.

Read the full guide: Unifrost Commercial Fridge Ambient Temperature Controller: Troubleshooting Alarms in Irish Kitchens.

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