2.2 Food Storage & Temperature Control

Standard Operating Procedure (SOP)

Food Safety & Hygiene

2.2 Food Storage & Temperature Control

Purpose: To ensure all food and beverages are stored at correct temperatures to prevent bacterial growth and spoilage.

Refrigeration Standards:

  1. Store all refrigerated items at 0-5°C (32-41°F)
  2. Check and record temperatures twice daily:
    • Morning (upon opening)
    • Evening (before closing)
  3. Use calibrated thermometers for accuracy
  4. Calibrate thermometers monthly using ice water method

Frozen Storage:

  1. Store all frozen items at -18°C (0°F) or below
  2. Check and record temperatures twice daily
  3. Do not refreeze thawed items
  4. Use FIFO method (First In, First Out)

Dairy & Milk Products:

  1. Store at 0-5°C
  2. Use within 3 days of opening
  3. Check expiry dates daily
  4. Never use expired products

Dry Goods Storage:

  1. Store in cool, dry areas away from direct sunlight
  2. Keep away from chemicals and cleaning products
  3. Store in sealed, airtight containers
  4. Keep off floor on shelving units
  5. Maintain temperature below 21°C where possible

Coffee Beans:

  1. Store in airtight containers
  2. Keep in cool, dark conditions
  3. Away from strong odors
  4. Use within 4 weeks of opening

Temperature Monitoring Procedure:

  1. Check thermometer reading
  2. Record on daily temperature log sheet
  3. If temperature is incorrect:
    • Check door seals
    • Ensure items aren’t blocking vents
    • Report to manager immediately
  4. Do not use equipment if temperature cannot be maintained

Compliance: UK Food Standards Agency Temperature Control Requirements, Food Hygiene (England) Regulations 2006

Sources:

  • Food Standards Agency: www.food.gov.uk/business-guidance/temperature-control
  • UK Government Food Safety: www.gov.uk/food-safety

SOP 10/2025 v2 – Page