Last updated: 28 May 2026
In 30 seconds: the cold chain in Swiss food service
The cold chain is the uninterrupted control of temperature from the producer to the plate. In Switzerland it is governed by the Food Act (LDerr) and the Hygiene Ordinance (OIDAl, RS 817.024.1), which require every food business to apply a self-monitoring system based on HACCP principles. The key reference temperatures: refrigerated fresh food 0 to 4 °C, dairy 2 to 4 °C, fresh meat 0 to 4 °C, fresh fish 0 to 2 °C (on melting ice), frozen food -18 °C or colder.
A break in the cold chain is one of the most common causes of food poisoning. The danger zone is 5 to 60 °C: in this range bacteria such as Salmonella, Listeria and Staphylococcus double every 20 minutes. Below you will find the full temperature table by category, Swiss law, monitoring methods, delivery checks, common mistakes and your responsibilities as a restaurateur.
Temperature table by food category
| Food category | Storage temperature | Tolerance | Typical shelf life |
|---|---|---|---|
| Fresh refrigerated (general) | 0 to 4 °C | max +5 °C briefly | 3 to 7 days |
| Dairy (milk, cream, fresh cheese) | 2 to 4 °C | max +6 °C | 5 to 10 days |
| Fresh meat (beef, pork) | 0 to 4 °C | max +4 °C | 3 to 5 days |
| Poultry and minced meat | 0 to 2 °C | max +4 °C | 1 to 2 days |
| Fresh fish and seafood | 0 to 2 °C (melting ice) | never above +4 °C | 1 to 2 days |
| Cooked dishes (hot holding) | above +63 °C | never 5 to 63 °C | 2 to 3 hours max |
| Frozen food | -18 °C or colder | max -15 °C in transport | 3 to 24 months |
| Eggs (after first cooling) | 5 to 8 °C constant | no temperature swings | 21 to 28 days |
Reference values for Swiss food service. Always follow the temperature stated on the product label, which prevails when stricter.
What is the cold chain and why it never breaks
The cold chain is the sequence of refrigerated steps that keeps a perishable food within its safe temperature range without interruption: production, storage, transport, delivery, in-house storage and service. Each link must hold the target temperature; the weakest link defines the safety of the whole chain.
The critical principle is cumulative time-temperature: every minute spent in the 5 to 60 °C danger zone adds up. A product that reaches +12 °C three times for ten minutes has effectively spent half an hour in active bacterial growth, even if the fridge thermometer reads 4 °C the rest of the time.
Swiss law and HACCP: what the LDerr requires
Swiss food law is built on the Food Act (LDerr, RS 817.0) and a set of ordinances: the Foodstuffs and Utility Articles Ordinance (ODerr) and the Hygiene Ordinance (OIDAl, RS 817.024.1). Article 74 of the OIDAl sets the maximum temperatures for storage and transport of perishable goods.
Every food business in Switzerland must run a self-monitoring system (autocontrollo) based on the seven HACCP principles: identify hazards, define critical control points (CCP), set critical limits, monitor, take corrective action, verify, and keep records. Cold storage is almost always a CCP. The cantonal food inspectorate can audit your records at any time.
Critical temperatures category by category
Dairy and fresh cheese. Hold at 2 to 4 °C. Mozzarella, ricotta, mascarpone and burrata are highly perishable: above +6 °C the lactic flora accelerates and the product turns sour within hours. Never store dairy in the fridge door, where temperature swings are greatest.
Fresh meat. Beef and pork at 0 to 4 °C, poultry and minced meat at 0 to 2 °C (more perishable, larger contact surface). Store raw meat on the lowest shelf to prevent drip onto ready-to-eat foods, the classic cross-contamination route.
Fresh fish. The strictest category: 0 to 2 °C, ideally on melting ice. Fish proteins degrade fast and produce histamine, which is heat-stable and not destroyed by cooking. Once histamine forms, the fish is unsafe even if cooked. This is why fish must never exceed +4 °C.
Frozen food. Keep at -18 °C or colder; during transport a brief rise to -15 °C is tolerated. Never refreeze a thawed product. Defrost in the fridge at +2 to +4 °C, never at room temperature: the surface enters the danger zone while the core is still frozen.
Monitoring and record keeping
Monitoring is the heart of HACCP. Equip each cold unit with a calibrated digital thermometer and record the temperature at least twice a day (morning and evening). Modern kitchens use data loggers with continuous recording and alarm: they document every excursion and protect you in case of inspection.
Measure the core temperature of the product, not just the air, when receiving deliveries: insert the probe between two packages or use an infrared thermometer on the surface for a quick check. Keep records for at least two years as proof of due diligence.
Delivery checks: the restaurateur's responsibility
At the moment of delivery, responsibility passes to you. Before signing the delivery note, you must verify the temperature: a refused delivery is your right and your duty if values are out of range. Document the check on the delivery note (temperature read, time, signature).
Checklist to apply at every delivery:
- Measure the core temperature of refrigerated and frozen goods immediately.
- Reject refrigerated goods above +6 °C and frozen goods above -15 °C.
- Check packaging integrity, ice crystals (sign of refreezing) and use-by dates.
- Move goods into cold storage within 30 minutes of delivery.
- Record the data and keep the delivery note.
Common mistakes and risks
Overloading the fridge. Air must circulate. A packed fridge creates hot pockets where the temperature is 4 to 6 °C higher than the display reading. Leave space between products and never cover the ventilation grilles.
Putting hot food straight in the fridge. A pot at +70 °C raises the whole cabinet temperature and condenses water. Cool rapidly first: from +63 to +10 °C within 2 hours (blast chiller is ideal), then refrigerate.
Breaking the chain during prep. Leaving raw fish or dairy on the bench for 30 to 40 minutes during service is the most underestimated risk. Work in small batches and return products to refrigeration as soon as possible.
The health consequences are serious: salmonellosis, listeriosis (especially dangerous for pregnant women), staphylococcal intoxication and histamine poisoning from fish. The legal consequences in Switzerland range from fines to closure of the establishment under the LDerr.
FAQ: cold chain and food safety in Switzerland
What is the danger temperature zone?
The danger zone is 5 to 60 °C: within this range bacteria multiply fastest, doubling roughly every 20 minutes at 37 °C. Keep cold food below 5 °C and hot food above 63 °C; never leave perishables in this range longer than 2 hours total.
At what temperature must fresh fish be kept?
Fresh fish must be kept at 0 to 2 °C, ideally on melting ice, and never above +4 °C. Above this threshold the fish produces histamine, which is heat-stable and cannot be eliminated by cooking, making the product unsafe.
Can I refreeze a thawed product?
No. Refreezing a thawed product is forbidden in professional kitchens: thawing allows bacteria to multiply, and refreezing only stops growth without destroying the bacteria or their toxins. The only exception is a raw product thawed and then cooked before refreezing.
How often must I record fridge temperatures?
At least twice a day (morning and evening) with a calibrated thermometer, or continuously with a data logger. Records must be kept for at least two years as proof of HACCP self-monitoring for the cantonal food inspectorate.
What temperature should refrigerated goods be at delivery?
Refrigerated goods should arrive at 0 to 4 °C; you may accept up to +6 °C briefly but should reject anything warmer. Frozen goods must be at -18 °C, with a tolerance up to -15 °C during transport. Measure the core temperature and document it on the delivery note.
Who is responsible if the cold chain breaks?
Responsibility lies with whoever holds the product at the moment of the break. The supplier is responsible up to delivery; once you sign the delivery note, responsibility passes to you. This is why checking and documenting the temperature at delivery is essential.
What is HACCP and is it mandatory in Switzerland?
HACCP (Hazard Analysis and Critical Control Points) is a preventive food-safety system based on seven principles. In Switzerland it is mandatory for every food business under the OIDAl: you must run a self-monitoring system, identify critical control points and keep records.
How long can food stay out of the fridge during service?
As a rule, no more than 2 hours total in the 5 to 60 °C danger zone, and ideally far less for high-risk products like fish and dairy. Work in small batches, keep a refrigerated prep table, and return products to the fridge as soon as you finish.
LAPA: refrigerated logistics and guaranteed cold chain
LAPA is the Italian food wholesaler for restaurants, pizzerias and hotels in Switzerland, with over 3,000 products and refrigerated delivery 6 days a week. Our vehicles maintain the cold chain end to end: fresh products at 0 to 4 °C, dairy at 2 to 4 °C, frozen at -18 °C, with controlled and documented temperature on every route.
Order online on lapa.ch/shop or call +41 76 361 70 21. Free technical advice on storage, HACCP and the cold chain for chefs and restaurateurs.