Cool Room and Refrigeration Compliance Guide
Refrigeration equipment is at the heart of temperature control in any food business. This guide covers the compliance requirements, best practices, and monitoring systems for cool rooms and refrigerators in NSW food businesses.
Legal requirements
Under Standard 3.2.2 of the Food Standards Code, potentially hazardous food must be stored at 5°C or below. Cool rooms and refrigerators must be:
- Capable of maintaining food at 5°C or below under normal operating conditions
- Fitted with a visible thermometer or temperature display
- Maintained in good repair and operating condition
- Monitored and recorded at regular intervals (minimum twice daily)
Cool room organisation
Proper organisation prevents cross-contamination and ensures efficient temperature management:
- Top shelf: Ready-to-eat foods (cooked meats, dairy, prepared dishes)
- Middle shelf: Whole cuts of raw meat, seafood
- Bottom shelf: Raw poultry, raw mince, whole raw eggs in shells
- All food in sealed, labelled, and date-marked containers
- No food stored on the floor
- Adequate airflow — do not overpack the cool room
Temperature monitoring
Record cool room temperatures at least twice per shift using a calibrated probe or ambient thermometer. Never rely solely on the built-in dial thermometer — these measure air temperature, not product temperature. Keep records for at least 3 months.
Responding to cool room failures
- Check the time the failure began (review records)
- Apply the 2-hour/4-hour rule to all affected food
- Discard food that has been in the TDZ for more than 4 hours total
- Move safe food to alternative refrigeration
- Document the incident, food assessments, and corrective actions
- Report the equipment failure and arrange repair immediately