PREVRA Cold Food Storage Rules: Correct Fridge Stacking Order to Prevent Contamination
A visual guide showing the correct vertical storage order for all food types in your fridge. Essential for SFBB compliance and preventing drip contamination in UK food businesses.
Why fridge stacking order is a legal food safety requirement
The vertical order of food in your fridge is not optional. Ready-to-eat food must always be stored above raw food. Within raw foods, the order matters too: whole red meat above minced meat, and poultry — the highest risk — on the bottom shelf. This prevents blood and juices from dripping onto food that will receive no further cooking.
Many operators assume that covered containers solve this problem. They do not. Lids leak, containers get nudged, and an EHO inspection will check shelf order regardless of whether food is covered. Your SFBB pack requires you to document and evidence this control measure.
Organising every fridge in your kitchen to the same standard
Print this poster for every cold storage unit in your premises. Staff should be able to glance at the poster and immediately know where each food type belongs. Label shelves clearly to reinforce the system. Train all team members — including agency and temporary staff — on the correct order during induction.
Pair this visual guide with regular temperature monitoring. Digital SFBB integrates storage rules with temperature logging: your team checks and records fridge temperatures twice daily, and the system flags any unit operating above 5°C so you can relocate high-risk stock immediately. See also our Fridge Temperature Chart for safe temperature ranges.
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