What a refrigerated display can and cannot do
A display case holds food that is already cold. Warm food placed in one will cool slowly, and it will warm the products around it. Open-front and glass-fronted displays also work against heat from lights, customers and the room, so the warmest spots, typically at the front and top, can be several degrees warmer than the controller reading.
So the rules are: load only food that is already at chilling temperature, don't overfill beyond the load line marked by the manufacturer, and check product temperature in the warmest spots, not just the display.
Temperatures and time limits
Cold food on display should be kept at 5 °C or below, the same as in storage, and FSSAI's published catering schedule says cooked food to be served cold should be kept below 5 °C. Where food is displayed without refrigeration, time becomes the control: the schedule says foods with gravy should not be held at room temperature for more than two hours during display or sale, and that all food at a banquet that has been on display should be discarded.
| Display type | Main control | End of service |
|---|---|---|
| Refrigerated deli or sushi case | Product at 5 °C or below; checked during service | Return to storage if within limits and plan allows, or discard |
| Pastry and dessert showcase | Chilled items at 5 °C or below; cream items treated as high-risk | Store covered under refrigeration with dated labels |
| Cold buffet on ice or chilled wells | Ice replenished; small batches; product temperature checked | Displayed food discarded |
| Unrefrigerated counter | Strict time limit, marked on the tray | Discard at time limit |
Loading and replenishing
- Switch on and pre-chill the display before loading; let it reach temperature.
- Load small quantities and replenish often, rather than filling the case at opening.
- Replace trays rather than topping up old food with new.
- Keep back-up stock in a refrigerator behind the counter, not on the bench.
- Time-mark trays so staff know how long they have been out.
- Keep raw items such as uncooked fish or meat in a separate display or physically separated from ready-to-eat food.
Hygiene and handling
Provide separate serving tongs or spoons for each item and change them regularly. Sneeze guards and covers protect food from customers. Staff should handle displayed food with utensils or gloves used correctly, and should not handle money and food together. Clean display surfaces and glass inside and out as part of daily cleaning, and clear drains so meltwater doesn't pool.
Displays in Indian conditions
Shopfront displays face afternoon sun, hot air from open doorways and, in many shops, no air conditioning. Glass-fronted cases in these spots struggle; position them away from direct sun and doorways, and check temperatures more often in summer. In the monsoon, condensation on glass and inside cases is common; keep drains clear and wipe surfaces to limit mould. Ask the supplier what room temperature and humidity the display is rated for.
End of service
Decide in advance what happens to displayed food at closing, write it into your food-safety plan and train staff on it. Food that has been in a refrigerated case at the right temperature may be returnable to storage under some plans, covered and labelled; food from buffets and unrefrigerated displays is normally discarded. Night covers and blinds on open cases help hold temperature overnight.
Frequently asked questions
- Can a display case be used to cool freshly made food?
- No. Display cases are designed to hold cold food at temperature, not to remove heat quickly. Cool food first, using shallow containers, an ice bath or a blast chiller, and refrigerate it before it goes on display.
- How often should display temperatures be checked?
- At least at the start of service and at regular intervals during it, with product temperatures taken in the warmest part of the case. High-risk items and hot conditions justify more frequent checks. Record the readings in your temperature log.
