What temperature should a fridge be?
It’s vital that your fridge is kept at the right temperature to store perishable food safely.
The Food Standards Agency recommends keeping your fridge between 0°C and 5°C, with 4°C being the sweet spot for food safety and energy efficiency.
Why it matters: at temperatures above 5°C, bacteria like listeria and salmonella can grow rapidly. Below 0°C, food can start to freeze, ruining the texture of fresh produce.
How to check the temperature: put a fridge thermometer in a glass of water, on the middle shelf, and leave it for a few hours. Adjust the fridge dial slowly — give it 24 hours to settle before checking again.
Where to place food: the middle shelf is the coldest — store dairy and cooked meat there. The door is the warmest — keep condiments and drinks there. Raw meat should always go on the bottom shelf.
Common problems: if your fridge is running warm, check the door seal, don’t overfill it, and make sure the vents at the back aren’t blocked.
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