Guide
Cold Room Temperature Guide for Fish, Meat, Dairy and Vegetables
The right storage temperature keeps food fresh longer and reduces losses. The ranges below are typical guidance only. Always follow the supplier's or regulator's requirements for your specific product.
Home / Guides / Cold Room Temperature Guide for Fish, Meat, Dairy and Vegetables
| Product | Typical storage |
|---|---|
| Fresh fish and seafood (chilled) | About 0 to 2°C |
| Fresh meat and poultry (chilled) | About 0 to 4°C |
| Dairy: milk, yoghurt, cheese | About 2 to 6°C |
| Leafy vegetables and many fresh vegetables | About 0 to 5°C |
| Many fruits | About 2 to 8°C, varies widely |
| Frozen foods | -18°C or colder |
Not everything likes the cold
Some produce is damaged by low temperatures, a problem called chilling injury. Bananas, tomatoes and some tropical fruits are common examples and are usually stored warmer than other produce. Check the right range for each crop before putting a mixed load in one room.
Tips for stable temperatures
- Do not overload the room. Air must circulate around the product.
- Keep the door closed and avoid long loading times.
- Do not stack against the evaporator or block its airflow.
- Use a thermometer or monitor that you check regularly.
- Have the equipment serviced. See cold room maintenance.
Planning a room for several products? Our cold storage consultation can help you decide between chilled, frozen or separate rooms.
FAQ
Frequently asked questions
What temperature should a cold room be?+
It depends on the product. Chilled foods are usually kept a few degrees above freezing, and frozen foods at -18°C or colder. See the table on this page for typical ranges.
Can I store fish and vegetables in the same cold room?+
It is usually better to separate them because their ideal temperatures differ and strong odours can transfer. Ask us about the best layout for your products.
Related pages
Talk to Coldroom Africa
Message us on WhatsApp with your requirements, location and any photos.
Chat on WhatsApp