• Place perishable food in the refrigerator for storage immediately after delivery.
  • Left-over food must be refrigerated as soon as possible.
  • Store raw meat (including poultry) in a separate refrigerator, otherwise store at the bottom of the refrigerator so it cannot drip or spill onto other food.
  • Stacked food must be covered at all times.
  • Do not cover food with tea towels.
  • Ensure good stock rotation.
  • Do not overload the refrigerator. The air inside must be able to circulate.
  • Refrigerator temperature should be at or below 4ºC.
  • Freezer temperatures should be below -18ºC.
  • Defrost food in the refrigerator.
  • Keep the refrigerator clean and defrost regularly.
  • Record daily temperatures in the Food logbook example (PDF 43KB).


  • Refrigeration and freezing does not destroy germs.
  • Food still ‘goes off’ in the refrigerator.
  • Refrigeration and freezing is just a temporary safe storage method.