What is the cold chain?

Updated on 20/10/2026

Keeping food at a chilled or frozen temperature without a break, from preparation or purchase until it is served.

The cold chain means keeping food at a chilled or frozen temperature without a break, from the moment it is prepared or bought until it is served. If it breaks, bacteria are more likely to grow, which is why cold chain food safety is one of the foundations of any catering operation.

Where it can break in catering

Storage: fridges and cold rooms that do not reach or hold the right temperature.
Transport: vehicles or cool boxes without enough insulation.
Setup: food left out of the fridge too long before it is served.
Service: canapés, salads or desserts that spend hours at room temperature on a buffet.

Reference temperatures

In Spain, temperatures for prepared meals are set by article 30 of Royal Decree 1086/2020, as amended by Royal Decree 1021/2022 (which repealed the old Royal Decree 3484/2000). Chilled meals are kept at 8 °C or below if their shelf life is under 24 hours, and at 4 °C or below if it is longer; frozen meals at –18 °C or below; and meals served hot at 63 °C or above. It is worth checking the current text in the BOE (Spain’s official gazette).

How it is controlled

It is one of the points monitored under a HACCP plan: temperatures are measured and recorded, and action is taken if they go outside the limit. It is especially important for formats such as a corporate lunch box, which is delivered cold. All of this must be traceable as part of food traceability.