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How Do I Store Chilled and Frozen Food Overnight for My Catering Van?

by Dom
(London)

Mobile catering van fridge storing chilled and frozen food overnight for safe temperature control

Mobile catering van fridge storing chilled and frozen food overnight for safe temperature control

is it safe to remove power overnight from fridges and freezers with chilled/frozen food in them?

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by: MobCater

This is something that every mobile caterer has to figure out, and the EHO will definitely ask you about it, so it's worth getting right from the start.

The golden rule is temperature control. Cold food needs to stay below 8°C, and ideally below 5°C for high risk items like cooked meats, dairy, and anything ready to eat. Frozen food needs to stay frozen, which means minus 18°C or below. If your food goes above those temperatures overnight, you've got a problem, and the EHO won't be impressed.

Most caterers I know store their stock at home in a dedicated fridge and freezer that's separate from the family one. The EHO will want to see that your food storage is kept apart from domestic use. You don't need a walk in cold room, but you do need a fridge and freezer that are clean, properly sealed, and holding the right temperature. A basic digital thermometer stuck to the inside is all it takes to prove it. Get into the habit of logging your fridge and freezer temperatures every day, because your EHO will ask to see those records at inspection time.

If your van or trailer has its own fridge, some caterers leave stock in the vehicle overnight, but only if it's connected to a power supply that keeps the fridge running. If your trailer is sitting in a car park with the power off, the fridge temperature will rise overnight and your food won't be safe to serve the next morning. I wouldn't rely on the vehicle fridge for overnight storage unless you've got a reliable power hookup.

For frozen items, the same rules apply. Don't let them thaw and refreeze. If you're defrosting something for the next day's service, do it in the fridge overnight, not on the worktop. That's a basic food safety rule but it's one the EHO will check.

One practical tip: keep your stock levels tight, especially when you're starting out. It's better to run out of something at 2pm than throw away £50 of food that wasn't stored properly overnight. As you get to know your daily sales, you'll get better at ordering just what you need.

Hope that helps

David

Disclaimer: Food safety rules are updated from time to time. Always check the latest FSA guidance and speak to your local EHO for the most current requirements in your area.

Try the free MobCater App — our temperature logger tracks your fridge and freezer readings daily with EHO-ready PDF export: https://www.mobcater.co.uk/mobile-catering.html

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