Kitchen Temperature Logging App —
Automated Fridge & Cooking Records
Ditch the paper logs. Effortlessly monitor commercial kitchen equipment, record hot-holding temperatures, and log cooking processes to keep your kitchen inspection-ready.
Fridge Temperature Log App
Maintaining accurate temperature logs is vital for commercial kitchen operations. Our food temperature recording software allows your staff to log daily checks quickly on their phones or tablets.
- Setup all your commercial fridges, freezers, and cold rooms
- Twice-daily reminders so staff never miss a check
- Instant alerts if a temperature is entered out of range
- Secure cloud storage for all EHO inspections
Roast Beef Core Temp
Logged at 14:30 by John D.
Hot Holding & Cooking Logs
Recording core cooking temperatures and hot holding periods is critical. Keep food out of the danger zone and maintain structured digital records with simple digital logging.
- Log core temperatures for high-risk foods
- Track cooling processes safely and accurately
- Record hot holding temperatures during service
- Timestamped entries linked to staff profiles
Corrective Actions for Anomalies
When temperatures deviate from standard thresholds, inspectors review what action was taken. Safe Kitchen guides staff to log corrective action immediately.
- Mandatory corrective action prompts for failed checks
- Pre-filled suggestions (e.g., 'Called engineer', 'Moved food')
- Management alerts for critical temperature failures
- Audit trail demonstrating responsible food safety management
Temperature Failure
Display Fridge (10.5°C)
Corrective Action Taken:
Moved all high-risk items to Walk-in Fridge. Maintenance called for repair.
Frequently Asked Questions
Common questions about commercial kitchen temperature logging.
What temperature should a commercial fridge be?
In the UK, commercial fridges should ideally operate between 1°C and 5°C. Legally, cold food must be kept at 8°C or below, but 5°C is best practice to ensure food stays safe.
How often should I log fridge temperatures?
Best practice is to log fridge temperatures at least twice a day—once in the morning and once in the evening—to ensure continuous safe operation.
What is the danger zone for food temperature?
The danger zone is between 8°C and 63°C. Bacteria multiply rapidly in this range, so food should be kept either chilled below 8°C or held hot above 63°C.
Do I need to log hot holding temperatures?
Yes, if you hold food hot for service, you must prove it remains above 63°C. You should record temperatures regularly during the hot holding period.
What should I do if fridge temperature is too high?
If your fridge is above 8°C, record this as a corrective action. Move high-risk food to a working fridge, check seals, and call an engineer if necessary. Discard food if it has been above 8°C for over 4 hours.
Ready to digitise your temperature logs?
Built for restaurants, takeaways and caterers across the UK.