As shopper interest in wellness, healthier eating, and cooking from scratch continues to grow, fresh and chilled products are playing an increasingly important role in convenience stores. From ready meals and sandwiches to dairy, produce, and food-to-go, these lines help retailers meet changing shopper needs – and retain those who may go elsewhere to find these products.
If you’re thinking of expanding your fresh and chilled range, there are a number of food safety requirements you will need to consider. From labelling to managing dates and staff training. So, whether you’re just starting out or simply need a refresher, here are our top tips for fresh and chilled food safety.
Who Sets The Standards?
Food safety guidance is well established and widely supported across the industry. At the centre is the Food Standards Agency (FSA), which provides clear, practical guidance for food businesses of all sizes. Local authorities enforce these standards through routine inspections and food hygiene ratings, helping ensure consistency at store level.
Across wholesale and supply chains, many businesses also align to Brand Reputation Compliance Global Standards (BRCGS), which help set best practice for handling, storage, and traceability. In addition, leading brands and wholesalers provide product specific guidance to support retailers day to day.
For convenience stores, FSA guidance forms the foundation, with supplier requirements adding an extra layer of reassurance.
Keeping Chilled Food At The Right Temperature
Temperature control is one of the most important factors in keeping fresh and chilled food safe. The FSA recommends that chilled food is stored at 5°C or below, helping slow the growth of harmful bacteria and maintain product quality.
Good practice includes:
- Regular temperature checks on chilled cabinets
- Recording temperatures as part of daily routines
- Checking delivery temperatures on arrival
- Moving products quickly from delivery into chilled storage
Managing Dates and Stock Rotation
Clear date control is another key part of food safety. Use-by dates are legally required and relate directly to food safety, rather than quality, so they must always be followed.
Good practice includes:
- Daily checks of chilled fixtures
- Clear separation of short-dated stock
- Simple first in, first out rotation
- Never extending or altering use-by dates
Clean Storage and Avoiding Cross-Contamination
Maintaining clean storage areas and preventing cross-contamination is especially important where stores stock a mix of raw and ready-to-eat foods.
The FSA recommends:
- Regular cleaning schedules for chillers and storage areas
- Keeping raw and ready-to-eat products separate where applicable
- Clear handwashing procedures for staff
- Using food safe cleaning products
Staff Training
Food safety works best when store teams feel confident and informed. Basic training helps staff understand why checks matter and how to carry them out consistently.
Good practice includes:
- Ensuring everyone in the team holds a Level 2 in Food Safety
- Clear, easy-to-follow in-store procedures
- Regular training refreshes when ranges change or expand
Symbol groups and wholesalers increasingly include food safety support within their retailer programmes, helping teams keep standards high without adding unnecessary complexity.
Working Closely With Suppliers
Suppliers and wholesalers play an important role in supporting food safety in convenience, so retailers should look to them for additional advice and support, from handling instructions to ongoing guidance.
Food safety is not just about compliance, it is about trust. As shoppers continue to seek out fresher options in convenience, getting the basics right helps build confidence and encourages repeat visits.
With clear guidance from the FSA, strong support from wholesalers, and practical instructions from trusted brands, convenience stores are well placed to grow their fresh and chilled ranges safely and confidently.
