Temperature control
Cold storage / receiving temperature
RequirementRef. FSSAI-FSE-TMP-001
In plain language
High-risk food should be received either cold (5C or below) or hot (60C or above) -- not lukewarm. Frozen food should be received at -18C or below.
Official text
“Receiving temperature of potentially high risk food should be at or below 5C. Receiving temperature of frozen food should be -18C or below.”
Source
Schedule 4, Part II · 2018 Direction Part-II Sec5.5 (supersedes 2011 5.1.7/5.1.8); Catering checklist item 18View official source →What to do
Keep chillers at or below 5C and freezers at or below -18C; check and log temperatures regularly.
What inspectors look for
Fridge/freezer 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.