One popular tactic is to adjust refrigerators, freezers, air conditioning systems, and even dishwashers, to so-called eco-friendly settings.
But here’s the catch: what may seem like a green and money-saving move on the surface could actually have hidden consequences for food safety, product quality, and even your business's reputation.
The Dangers of Turning the Dial Up or Down
While turning the temperature dial up by a couple of degrees might shave off a few pounds on your energy bill, it could end up costing you much more if food safety is compromised. Here’s why:
1. Food Spoilage Risks Increase Dramatically
Commercial refrigeration units are designed to maintain specific temperatures to keep perishable items safe. For chilled foods, this is usually 0°C to 5°C. If the temperature creeps above that range, even by a couple of degrees, you enter the danger zone (5°C to 63°C), where bacteria such as Salmonella, Listeria, and E. coli can multiply rapidly.
2. Cooler Dishwasher Settings Can Lead to Poor Hygiene
Many commercial dishwashers now offer an eco or low temperature mode to reduce energy usage. But while this may help the environment on paper, it can compromise hygiene in practice. Commercial kitchens must ensure dishwashers run hot enough—typically reaching at least 82°C during the rinse cycle—to sanitise crockery, cutlery, and kitchen tools effectively.
Using a cooler setting might leave behind:
Grease and food residue on dishes and cutlery
Bacteria or viruses that can spread illness
A cloudy or unpleasant film on glasses and utensils
Not only does this affect cleanliness and hygiene ratings, but it also undermines your guests’ confidence, especially in visible areas like open kitchens or buffet displays.
3. You Could Fail Environmental Health Inspections
UK food hygiene regulations, overseen by the Food Standards Agency (FSA), require strict temperature control in food storage and sanitisation. If an Environmental Health Officer finds that your fridge, freezer, or dishwasher is not meeting legal standards, you could face warnings or even closure.
4. Compromised Product Quality
Even if food doesn’t technically spoil, keeping it just a few degrees too warm can lead to subtle changes in taste, texture, and freshness. Dairy products may sour more quickly. Meats might discolour or become slimy. Fresh herbs wilt prematurely. All of this affects the dining experience—and customer satisfaction.
5. Your Insurance May Not Cover Losses
Many business insurance policies require that food is stored and cleaned at legally recommended temperatures. If you’ve adjusted your settings to a “green” mode that goes against guidelines and suffer a loss, your claim may be rejected.
Is There a Greener, Safer Way?
Absolutely. Eco-friendliness and food safety don’t have to be in conflict. Here are a few smart alternatives:
Invest in energy-efficient refrigeration and dishwashing equipment that meets high energy standards without compromising temperature performance.
Use fridge and dishwasher thermometers to verify that settings match actual output.
Maintain regular servicing of refrigeration, HVAC, and warewashing systems.
Train staff thoroughly to avoid wasteful habits like overloading units or running half-empty dishwashers on full cycles.
While it's commendable to seek out environmentally conscious choices in the food and hospitality sector, cutting corners on temperature control isn't the way to do it. The potential risks—to health, business reputation, and compliance—far outweigh the modest energy savings.
Instead, invest in modern equipment and adopt smart practices that allow you to stay both sustainable and safe. Because in a professional kitchen, cool should never mean careless—especially when customers' health and your hygiene rating are on the line.
