System Hub
Chilling, cooking, hot-holding

Fridge, freezer and probe temperature records for restaurants

Temperature records are dated logs of fridge, freezer, cooking, and hot-holding readings, with a name on the line. In the UK, chilled food must be kept at 8°C or below. A spreadsheet with no timestamp is not the same as a diary an EHO can read.

Last reviewed: . Written by Oriel Technology Ltd.

What temperature records do restaurants need?

Temperature records are dated readings for the equipment and processes in your SFBB pack: fridges, freezers, cooking, and hot-holding. They prove chilling and cooking happened, with a name on the line. They do not replace cooking food until it is safe.

Legal limits you should cite, not invent

The Food Standards Agency is the source. Do not treat a software default as the law.

Your SFBB pack may set tighter fridge limits. Record against the methods you actually use.

Record What to capture When
Fridge / freezer Unit, reading, who probed it Opening, and during the shift if the pack says so
Cooking Dish or batch, probe reading, who cooked it When you cook, not at close from memory
Hot-holding Unit, reading, who checked it While food is held hot
Deliveries Accept or reject, temperature if chilled, who signed When the delivery arrives

Clipboards and spreadsheets

Paper is legal. Clipboards go missing. Spreadsheets have no timestamps and no name on the line. Managers find those gaps after close, not during the shift. EHOs accept digital records when they are complete, dated, and accessible — not because the app is “approved”. Continuous wireless sensors are a different job — System Hub vs Checkit.

How System Hub logs temps

Guided fridge, freezer, cooking, and hot-holding checks on a phone, with limits you configure. Alerts when a check is skipped. Same SFBB diary as opening checks and the 4-weekly review. 14-day trial, no card, then £5/week per location via Stripe.

Questions about temperature records

What temperature should a restaurant fridge be in the UK?
Chilled food must be kept at 8°C or below. That is the Food Standards Agency’s chilling rule. Many kitchens set a tighter limit (often 5°C) in their SFBB pack. Record the reading you took, not the limit you hoped for. Source: FSA chilling guidance.
What should a fridge temperature log include?
The equipment, the reading, the date and time, and who took it. Cooking and hot-holding logs sit in the same diary. A clipboard in a drawer with no name on the line is the record that fails when the EHO asks who probed the walk-in on Thursday.
Is a spreadsheet enough for temperature records?
A spreadsheet can be legal if it is complete, dated, and accessible. Most are not: no timestamps, no name on the line, and the file lives on a laptop that is not in the kitchen. Digital SFBB records with attributed checks are easier to hand over. See digital SFBB records.
How much is System Hub Food Safety?
14-day trial, no card. Then £5/week per location via Stripe. Cancel anytime.