1. What is meant by “Kühlkette” (cold chain)?
Kühlkette = a continuous, uninterrupted cold chain from the manufacturer to the final consumer.
In retail practice, this includes:
Storing products at defined temperatures
Transporting them without breaking the cold chain
Displaying them in refrigerated cabinets that maintain the same standards
2. Legal temperature limits by product type
| Product type | Maximum permissible temperature (according to § 17 LMHV) |
|---|---|
| Fresh meat (Frischfleisch) | +4 °C or lower |
| Soft cheese (e.g. Brie, Camembert) | +4 to +7 °C |
| Hard cheese (e.g. Gouda, Emmentaler) | Up to approx. +10 °C (depending on product) |
| Minced meat (Hackfleisch) | Max. +2 °C! |
| Fresh fish | Between 0 and +2 °C – often stored on ice |
| Processed meat products (sausages, Wurstwaren) | Usually around +4 °C |
3. Requirements for refrigerated display counters (Kühltheken)
Basic requirements:
| Criterion | Requirement |
|---|---|
| Cooling range | Must reliably maintain approx. +2 to +7 °C |
| Digital thermometer | Must be clearly visible and regularly checked (automatic or manual) |
| Cooling records (Kühllisten) | Daily documentation of temperatures is required |
| Protection from open handling | Glass front or barrier between products and customers |
| Good air circulation | To prevent warm spots inside the cabinet |
| Easy cleaning | Surfaces made of stainless steel or other hygienic materials |
4. What does the food inspection authority (Lebensmittelaufsicht) look for in a spot check?
| Check point | Mandatory? |
|---|---|
| Refrigeration unit shows suitable temperature (e.g. +4 °C or below, depending on product) | Yes |
| Written or digital temperature logs | Yes, on a daily basis |
| Independent control thermometer | Strongly recommended |
| Cleanliness of fridges and work surfaces | Yes |
| Separation of raw meat from ready-to-eat foods | Yes |
5. Suitable types of refrigerated display units
| Type of fridge | Suitable for | Approx. price range (new) |
|---|---|---|
| Refrigerated counter with glass top | Meat, cheese, fresh salads | Approx. 1,500 – 4,000 € |
| Chest freezer (Tiefkühltruhe) | Frozen meat and frozen goods | Approx. 500 – 1,500 € |
| Glass-door refrigerator | Packed products / drinks / dairy | Approx. 300 – 1,000 € |
Well-known brands in Germany: Liebherr, NordCap, TEFCOLD, Bartscher
6. Practical tips
Place a digital thermometer inside every fridge and record the readings daily; keep the records for at least 6 months.
Do not leave fridge doors open longer than necessary when stocking or rearranging products.
Use a separate fridge for raw meat – never store it together with cheese, salads or other ready-to-eat foods.
Do not rely solely on the built-in display of the refrigerator – regularly cross-check with an independent internal thermometer.
The editorial team has compiled this information with great care, based on intensive research and multiple sources. However, errors or incomplete information cannot be completely ruled out. Please treat this text as an initial guideline only and consult the competent authorities or food safety professionals for binding and up-to-date guidance.
