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REFRIGERATION

Food storage

How to store insulin (pharmacy storage)

Insulin is a protein-based medicine that loses potency if it gets too warm or freezes. Product labels commonly direct that unopened insulin be stored refrigerated at +2 to +8 °C and never frozen. Once in use, many products may be kept at room temperature for a limited period, but the allowed temperature and duration vary by product, so the label and the pharmacist's guidance always come first. This page covers general equipment good practice for pharmacies and clinics. It is not medical advice.

  • Chilled+2 to +8 °C (unopened; never freeze)

Do

  • Use a refrigerator designed for medicines, with stable temperature control and good air circulation, rather than a domestic fridge.
  • Keep insulin away from the evaporator, cooling plate and cold-air outlet, where it could freeze.
  • Monitor temperatures continuously or at least twice daily with a calibrated thermometer, and keep records.
  • Store insulin in its original packaging to protect it from light.
  • Do not store food or drinks in a medicines fridge.
  • Have a written plan for power cuts and equipment faults, including where stock will go.
  • Follow the manufacturer's label and your regulator's guidance on storage, including in-use periods.

Avoid

  • Do not use insulin that has been frozen, even if it has thawed.
  • Do not store insulin in the fridge door or on the floor of a cabinet.
  • Do not leave insulin in direct sunlight or in hot vehicles during delivery.
  • Do not overfill the refrigerator so air cannot circulate.
  • Do not keep insulin in the same cabinet as items that need frequent door opening, such as cold drinks.

In Indian conditions

Indian pharmacies face high ambient temperatures, frequent power cuts and voltage fluctuations, all of which threaten insulin storage. A dedicated medicines refrigerator with good insulation, an alarm and a temperature log is safer than a domestic fridge. A voltage stabiliser and a backup plan for long outages are important. Deliveries in summer should be checked for temperature on arrival. Patients often ask pharmacists how to store insulin at home in hot weather; pharmacists should give advice based on product labels and professional guidance.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.