The Food Standard Agency state in there guidelines that cold food must be kept at +8°C or below.  Bearing this in mind, below is just a guide to what some of our customers choose to send their products out at.

• Meat Industry - Beef, lamb, pork, chicken & game in all cuts, & most value added products have to be kept below +5°C. The only exceptions would be certain cured & smoked products. Their temperature is dependent on the method of curing, with a lot of them being able to be shipped at below +8°C.

• Fishmongers - Fresh fish & seafood can react dangerously with any temperature ramps & have to be kept at below +5°C, to maintain their freshness.

• Dairy - Most dairy products need to be kept at below +5°C, & this is the case with milk, cream, custard and butter. Cheesemongers predominantly need their cheeses to be kept between +5 to +8°C, & some whole hard cheeses can be kept between +8 to +15°C.