Temperature control
Chilled food temperature
Requirement★ Critical itemRef. FSSAI-FSE-CHL-001
FSSAI marks this item with an asterisk on its inspection checklist — failing this one item alone results in non-compliance for the whole inspection.
In plain language
Cold/ready-to-eat food should be kept at 5C or below. The checklist flags this as one of the items that can fail a whole inspection on its own.
Official text
“In practice, fridge should be set at 5C to make sure that food is kept in chilled condition.”
Source
Schedule 4, Part V · 4. Chilling; FSE inspection checklist item 26* (asterisk/critical)View official source →What to do
Keep fridges at 5C or below and check regularly.
What inspectors look for
Fridge temperature log
Add this to your restaurant's checklist
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
More in Temperature control
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.