Food storage
How cold should it be?
Storage temperatures and handling for 79 foods and items common in Indian food businesses. Follow your FSSAI food-safety plan where it sets stricter limits.
Dairy
- Butter (salted, unsalted, white)0 to +4 °C · −18 °C or colder
- Cheese (processed, mozzarella, cheddar)0 to +4 °C · −18 °C or colder (mozzarella, grated)
- Chhena0 to +4 °C
- Curd (dahi) and yoghurt0 to +4 °C
- Fresh cream (dairy)0 to +4 °C
- Gheesee guidance
- Khoya (mawa)0 to +4 °C · −18 °C or colder
- Lassi and buttermilk (chaas)0 to +4 °C
- Milk (pasteurised and packaged)0 to +4 °C
- Paneer0 to +4 °C · −18 °C or colder
Meat & poultry
- Cold cuts, sausages and salami0 to +4 °C · −18 °C or colder (if label allows)
- Eggs0 to +5 °C (keep constant)
- Marinated meat and tikka0 to +3 °C · −18 °C or colder
- Minced meat (keema)0 to +3 °C · −18 °C or colder
- Mutton and goat meat0 to +3 °C · −18 °C or colder
- Pork0 to +3 °C · −18 °C or colder
- Raw chicken0 to +3 °C · −18 °C or colder
Seafood
Fruit & vegetables
- Apples0 to +4 °C
- Bananas+13 to +14 °C
- Cut and peeled vegetables0 to +4 °C
- Cut fruit and fruit salads0 to +4 °C
- Dry fruits and nuts0 to +10 °C (long holding, airtight)
- Fresh herbs (coriander, mint, curry leaves)0 to +2 °C (coriander, mint)
- Ginger, garlic and ginger-garlic paste+12 to +14 °C (whole ginger) · −18 °C or colder (paste)
- Grapes0 to +2 °C
- Green chillies and capsicum+7 to +10 °C
- Leafy greens (palak, methi, lettuce)0 to +2 °C
- Lemons and limes (nimbu)+10 to +13 °C
- Mangoes+12 to +13 °C (whole, unripe) · −18 °C or colder (pulp, cut)
- Mushrooms0 to +2 °C · −18 °C or colder (cooked or blanched)
- Onions0 to +2 °C (proper cold stores only)
- Oranges, kinnow and mosambi+5 to +8 °C
- Pomegranate (anar)+5 to +7 °C (whole fruit) · −18 °C or colder (arils)
- Potatoes+7 to +10 °C (cooking and frying stock)
- Spices (whole and ground)see guidance
- Sprouts (moong, chana)0 to +4 °C
- Strawberries and berries0 to +2 °C · −18 °C or colder
- Tender coconut and grated coconut+3 to +6 °C (trimmed, wrapped) · −18 °C or colder (grated coconut)
- Tomatoes+7 to +10 °C (ripe, short term)
Bakery & sweets
- Bread, pav and buns−18 °C or colder
- Chocolate (bars, pralines, confectionery)+15 to +18 °C (cool, not fridge)
- Couverture and baking chocolate+12 to +18 °C (cool, dry)
- Cream cakes and gateaux+2 to +5 °C · −18 °C or colder (plain sponges)
- Gulab jamun0 to +4 °C (for holding beyond service) · −18 °C or colder (some products)
- Milk-based mithai (barfi, peda, kalakand)0 to +4 °C
- Non-dairy whipping cream0 to +4 °C (thawed or opened) · −18 °C or colder (unopened stock)
- Pastries, mousse and cheesecake+2 to +5 °C · −18 °C or colder (bases, many mousses)
- Pizza dough0 to +4 °C (cold fermentation) · −18 °C or colder
- Rasgulla and rasmalai0 to +4 °C
- Yeast (fresh and dry)0 to +4 °C (fresh yeast)
Prepared food
- Cooked kebabs and tandoori items0 to +4 °C (after rapid cooling) · −18 °C or colder
- Cooked rice and biryani0 to +4 °C (after rapid cooling) · −18 °C or colder
- Dal and curries (cooked)0 to +4 °C (after rapid cooling) · −18 °C or colder
- Fresh chutneys0 to +4 °C · −18 °C or colder (some types)
- Gravies and masala bases0 to +4 °C (after rapid cooling) · −18 °C or colder
- Idli and dosa batter0 to +4 °C (after fermentation)
- Mayonnaise and sauces0 to +4 °C
- Sandwiches, wraps and rolls0 to +4 °C
Beverages
Frozen food
- Frozen chicken and meat−18 °C or colder
- Frozen parathas, rotis and breads−18 °C or colder
- Frozen peas, sweet corn and vegetables−18 °C or colder
- Frozen snacks (samosa, fries, nuggets, momos)−18 °C or colder
- Ice cream and frozen desserts−18 °C or colder (storage)
- Ice for drinks and food display−18 °C or colder (bagged storage)
- Kulfi−18 °C or colder