HACCP temperatures: chilling, freezing, hot holding, cooking

Temperature is the factor that most quickly decides whether food stays safe. Many bacteria multiply fast in the warm range, and some produce toxins that later heating cannot destroy. This guide summarises the target values commonly used in Austria and Germany for chilling, freezing, hot holding, cooking and cooling, how often to measure and how to measure correctly. What is binding for you is always your own HACCP plan and the requirements of your local food safety authority. This article is not legal advice.

Why temperature is a critical control point

Article 5 of Regulation (EC) No 852/2004 requires every food business operator to put in place permanent procedures based on the HACCP principles. These include critical control points with critical limits, monitoring and corrective actions when something goes wrong. Annex II, Chapter IX, adds that the cold chain must not be interrupted, and that food to be stored or served cold must be cooled as quickly as possible after heating.

Temperature is a good critical control point because it is quick and objective to measure. How fast things can go wrong is shown by a model calculation from the German Federal Institute for Risk Assessment (BfR): when food cools down uncontrolled from 57 °C, significant bacterial growth can occur within four hours.

Chilling and freezing: target values at a glance

There is no single chilling value for all foods. What counts is the most sensitive product in the unit. The table summarises maximum values from German food control authorities such as LAVES Lower Saxony and the district of Paderborn. They are based on Regulation (EC) No 853/2004, the German regulation on food of animal origin (Tier-LMHV) and the German standard DIN 10508. If the manufacturer states a different storage temperature, follow the manufacturer.

Austria: chilling ranges from the hygiene guidelines

In Austria, businesses usually follow the hygiene guidelines (Leitlinien) issued by the Ministry of Health. The hygiene guideline for large-scale kitchens defines “chilled” as above 0 °C up to 4 °C, with a tolerance up to 6 °C, and “frozen” as −18 °C or colder, with a tolerance up to −15 °C. The hygiene guideline for caterers uses 0 to 9 °C with a tolerance up to 10 °C, a maximum of +4 °C for beef tartare and melting-ice temperature for raw fish. The training script “Hygiene im Gastgewerbe” by the Styrian Chamber of Commerce (WKO) recommends a target of 4 °C and a maximum of 6 °C for chilling.

Freezing

In Germany, the regulation on frozen food (TLMV) requires frozen food to be kept at −18 °C or colder at all times. During transport and in retail freezers, brief upward deviations of no more than 3 °C are allowed.

Hot holding, cooking and cooling

Here the recommendations for Germany and Austria differ, so set your limits by the rules for your country and type of business.

Hot holding

In its updated opinion of March 2024, the BfR recommends at least 60 °C at every point of hot-held food. Many kitchens keep the former value of 65 °C as a safety margin. Austria asks for at least 70 °C. In both countries, three hours is the usual maximum.

Core temperature when cooking and reheating

The core temperature is measured in the centre of the thickest piece. Heating does not make food safe if heat-stable toxins such as cereulide may already have formed. Such food has to be thrown away.

Cooling

Large pots left to cool slowly at room temperature are a classic risk. Cool food in shallow containers, in small portions or in a blast chiller. For cook-and-chill systems, Germany has a separate standard, DIN 10536. Write your cooling times into your HACCP plan and check the temperature at the end.

How often to measure

There is no fixed legal frequency, but authorities give clear direction. The guidance sheet of the Wetterau district and other offices call for at least one check per day for fridges and freezers. Hot-holding temperatures should be checked and recorded daily, and core temperatures should be checked when heating poultry, minced meat, fish and other perishable foods. In Austria, the large-kitchen guideline asks for daily records of storage and food temperatures and for spot checks at goods receipt. Your HACCP plan sets the exact routine, for example readings at the start and end of service.

Measuring correctly: thermometers, probes, hygiene

These points should be routine in your kitchen:

• Every fridge and freezer has a thermometer, ideally a recording one, as the Austrian large-kitchen guideline recommends.
• Thermometers are checked regularly, for example in iced water, and each check is noted.
• The core probe goes into the thickest part without touching bone or the container, and you read the value once the display is stable.
• The probe is cleaned and disinfected before and after each measurement, especially between raw and cooked food.
• For fridges, you occasionally measure the product itself instead of relying only on the display.
• You do not measure right after loading the unit or with the door open.
• Value, time and name are entered immediately, not from memory at the end of the shift.

Common mistakes

One value for every unit: Setting +7 °C everywhere ignores the stricter limits for minced meat, poultry or fish. The unit has to match its most sensitive product.

Deviation without action: A reading above the limit with no corrective action tells an inspector that monitoring is not working.

Hot holding without a time limit: Even at the right temperature, holding time should be limited. Note when a dish goes into service.

Frequently asked questions

What temperature should a restaurant fridge be?

It depends on the most sensitive food inside. German authorities give a general maximum of +7 °C for perishable dishes and much lower values for minced meat, poultry or fish. The Austrian large-kitchen guideline specifies above 0 °C up to 4 °C, with a tolerance up to 6 °C.

How hot must food be kept during hot holding?

In Germany, the BfR recommends at least 60 °C throughout, and many businesses work with 65 °C. In Austria, the large-kitchen guideline and the WKO script call for at least 70 °C. In both countries, three hours is the usual maximum holding time.

How often do I need to measure temperatures?

Authorities recommend at least one reading per day for fridges and freezers, plus checks during hot holding, cooking and goods receipt. The exact frequency is set in your HACCP plan.

A digital system such as Kernwert makes this daily routine easier: staff scan the QR sticker on the unit, tap their name and enter the value. Deviations turn red immediately and require a corrective action, and the inspection folder is ready with one click.

This article is not legal advice and does not replace a business-specific HACCP analysis. The applicable regulations and the requirements of your local authority are decisive.