A fridge temperature log, taken on the phone.
Set the equipment and the limits your kitchen uses. Staff enter the reading during the shift, with the accepted range on screen. A reading outside the limit is marked, and they record what they did. The day’s temperatures stay in the diary.
The units the restaurant already checks
Add each fridge, walk-in, display or sandwich unit, freezer, or other cabinet. Set how many times a day it is checked. You can set an operating target and a critical limit, or leave them blank and use the safe-method defaults.
A fridge starts at twice a day. A freezer starts at once a day. On a display or sandwich unit, the cabinet is one check and each item of food on it is probed on its own.
Cooking, cooling, hot holding and deliveries
Staff can record cooking, reheating, hot holding and cooling, and the temperature of a chilled or frozen delivery. The phone shows the accepted range for the method you have set, while they enter the number.
Cooling can be a blast chiller, shallow containers, an ice bath, or another method you choose. The check uses the time and final temperature set for that method.
A reading outside the limit is not left blank
A reading warmer than the critical limit is marked as failed. Staff then record what was done, such as food moved or discarded, the equipment adjusted, an engineer contacted, or the temperature rechecked.
A reading warmer than the operating target, but still within the critical limit, is marked for attention. The record does not decide that the food was cooked safely. Your business sets the limits and remains responsible for the action.
The probe is checked as well
Each probe can be checked on its own interval. Staff record an ice reading and a boiling-water reading, with the accepted range shown above the keypad.
What a manager can see the same day
The dashboard shows today’s temperatures and which checks are still to record. The diary PDF brings those readings together with the opening and closing lines, the cleaning record, corrective actions and the manager sign-off.