Temperature Monitoring
Legal temperature requirements, monitoring methods, and record-keeping for UK food businesses. From fridge checks to cooking temps.
Know the Legal Temperatures
Fridge Temperature: Below 5C (legal max 8C)
The FSA recommends 5C or below. The legal maximum under the Temperature Control Regulations 1995 is 8C.
Freezer Temperature: -18C or Below
Freezers must maintain -18C or below. Brief temperature rises during defrosting are permitted if food safety is not compromised.
Hot Holding: Above 63C
Food kept hot for service must stay above 63C. In England and Wales, a 2-hour exemption exists for single display periods.
Cooking Temperature: 75C Core
Food must reach a core temperature of at least 75C (or 70C for 2 minutes) to kill harmful bacteria.
The Danger Zone: 8C to 63C
Bacteria multiply rapidly between 8C and 63C. Food must not remain in this range for more than 4 hours cumulatively.
How Often to Check Temperatures
FSA recommends at least twice daily for fridges and freezers. Cooking temps must be checked for every batch.
Understand the Concepts
Temperature Control in Food Safety
Overview of why temperature control matters, the science behind bacterial growth, and the legal framework.
The Danger Zone Explained
What happens to food between 8C and 63C and how to minimise time in the danger zone.
Probe Thermometers
Types of probes, calibration methods, and proper technique for accurate readings.
Hot Holding Requirements
Legal requirements, the 2-hour exemption, and Scotland's 82C reheat rule.
Cold Holding Requirements
Legal maximums, the 4-hour display exemption, and FSA best-practice guidance.
Time-Temperature Abuse
How cumulative time in the danger zone makes food unsafe and how to prevent it.
Step-by-Step Guides
How to Set Up Temperature Monitoring
Choose equipment, establish check frequencies, create recording systems, and train staff.
How to Prepare for an EHO Inspection
Temperature records are one of the first things inspectors review. Learn what they expect.
Templates
Regulations
Frequently Asked Questions
How often must I check fridge temperatures?
The FSA recommends checking fridge temperatures at least twice daily, at the start and end of service. Many local authorities expect this frequency as a minimum. Digital monitoring systems can log temperatures continuously, which gives inspectors greater confidence in your controls.
What happens if my fridge is above 8C?
Food stored above 8C for more than 4 hours should be discarded. If your fridge rises above 8C, check the door seal, condenser, and thermostat. Move perishable food to a functioning fridge immediately and record the incident in your temperature log with the corrective action taken.
Do I need a probe thermometer?
Yes. Every food business that cooks or reheats food must have a probe thermometer to verify core temperatures reach at least 75C (or 70C held for 2 minutes). Probes must be calibrated regularly using ice water (0C) and boiling water (100C) and the calibration must be recorded.
Can I use digital temperature monitoring instead of paper logs?
Yes, and EHO inspectors often prefer digital logs because they are harder to falsify and provide a continuous, timestamped record. Digital systems can also alert you automatically when temperatures go out of range, giving you time to act before food becomes unsafe.
Automate your temperature monitoring
Paddl replaces paper temperature logs with digital recording, automatic out-of-range alerts, and a complete audit trail your inspector can review in seconds.