Food temperature logs, gone digital.
Swap your paper temperature sheets for digital, smart food temperature logs — with built-in best practice as outlined by the Food Standards Agency. Run a compliant kitchen, effortlessly.
Measuring temperatures and keeping records is a legal responsibility.
Logging food temperatures allows you to demonstrate that you’re controlling hazards efficiently. Temperatures are a key component of your food safety records, which EHOs look at during inspections.
Food temperature control is critical as it helps ensure the food you’re selling is safe to eat. It’s your responsibility to ensure that any food you prepare and sell is properly cooled, chilled, reheated and cooked to minimise the growth of harmful bacteria.
Everything paper sheets can’t do.
From hot holding to cooling, Hubl lets you log all your checks — and gives you far more than a filing tray of temperature sheets ever could.
Corrective actions
Track what you did when things went wrong — so EHOs can see exactly how issues were resolved.
Digital, paperless records
No more soggy sheets or lost clipboards — records that make your life easier.
Built-in best practice
FSA-based guidance at every check to minimise risk and reduce errors.
Hot & cold logs
Cooking, sous vide, hot hold, cold hold, chill down, fridges and freezers — all covered.
Calendar functionality
Show EHOs all your checks with just a few taps — missed checks never go unnoticed.
Customisable fridges & freezers
Add multiple units with specific details for each — tailored to your business.
Accountability
Initials on every check — know who did each one, and when.
Expert guidance
Colour-coded, best-practice temperature guides at the point of every log.
Delivery temperatures
Log delivery temps with instant feedback on whether it’s safe to accept.
Daily checks, done in seconds.
The Hubl app lets you log your daily temperature checks while providing valuable guidance, empowering teams with the knowledge they need to produce safe food.
We know that not every business is the same. That’s why you can add multiple fridges and freezers in the Hubl app, and add specific details to each one.
As a guide, fridges should not exceed 5°C (so food stays below 8°C) and freezers should not exceed -18°C (so food stays below -15°C) — and the FSA recommends recording both at least once a day. Hubl shows this guidance at every check.
- Easy daily checks with temperature guidance
- Initials on every log for accountability
- Customisable details for every unit
Cooking, sous vide & hot holding.
A suitable hot temperature and sufficient time are key to ensuring the destruction of pathogenic bacteria. Inadequate cooking and reheating can cause serious hazards — Hubl lets you record every hot check so the food you’re preparing is safe to eat.
Cooking
Thorough cooking to ensure harmful bacteria are killed — you can’t rely on odour, colour or appearance alone.
Sous vide
Low-temperature, long-time cooking with the time–temperature guidance to do it safely.
Hot holding
Keeping food hot until it’s served — above 63°C. List your menu items and view hot-check status at a glance.
Cold hold & chill down, covered.
Record cooling and cold hold temperatures with ease — temperature advice based on the FSA’s guidance is provided for every food temperature log, with intuitive navigation and smart checks.
- Cold hold — keeping food cold until it’s served, below 8°C
- Chill down — from 63°C to below 8°C within 90 minutes
- Fridges & freezers — every unit checked, every day
Accountability for every check.
Every time you log a temperature check, you enter your initials — easy accountability, built in. And thanks to the app’s calendar function, you can go back in time and see exactly who performed each check and when. Missed temperature checks will never go unnoticed.
Temperature issues? Sometimes things don’t go as planned, and that’s okay. Simply input your corrective actions in Hubl so EHOs can see what steps you’ve taken to resolve the problem.
Our customers’ safety and ensuring food safety have always been our priorities and that’s where Hubl has truly made a difference. With Hubl’s temperature recording and monitoring features, our daily operations have become more efficient and reliable, simplifying our temperature recording process. It’s quick and straightforward, and has given us confidence that our products are consistently stored at the right temperatures.
Free food temperature record sheets
Five printable record sheets and an Excel workbook that flags out-of-range readings for you: fridges and freezers, cooking and hot holding, cooling, deliveries and probe calibration, with the temperatures officers expect on every page.
Download the temperature record sheets
Print the PDF for the clipboard, or use the Excel workbook: readings turn amber above best practice and red above the legal limit, cooling minutes calculate themselves, and every sheet counts its out-of-range readings for the week. Built by the team behind Hubl.
- Weekly fridge and freezer sheet, twice-daily readings for up to 12 units
- Daily cooking, reheating, hot holding and cooling records
- Delivery checks and probe calibration, with the two-minute method
HACCP temperatures, explained.
Having a Food Safety Management System based on the principles of Hazard Analysis Critical Control Points (HACCP) is a legal requirement. HACCP involves identifying potential hazards, establishing critical control points, critical limits and corrective actions.
The principles of HACCP should be applied to temperature monitoring. You must be able to demonstrate that you have implemented and are following the HACCP principles through temperature-monitoring records — which you can do easily with Hubl.
Remember: it’s important to calibrate your temperature equipment regularly (e.g. food thermometers and food temperature probes).
Paying special attention to high-risk foods is critical as these support the multiplication of harmful bacteria. High-risk foods include most cooked foods and are usually proteins.
Did you know? Inadequate food cooling can result in harmful bacteria growth, contamination and even the production of toxins. As soon as food is properly cooled, it must be stored below 5°C.
It’s good practice to check your fridge and freezer temperatures to ensure that everything is working as it should. Performing these refrigeration checks demonstrates food safety due diligence.
Hubl is the perfect solution for your food temperature logs. Not only does it allow you to record hot and cold temperatures, it also provides helpful guidance based on FSA best practice — an engaging alternative to paper-based logs and a great training tool that empowers teams.
Hubl doesn’t “just” let you record temperatures. It lets you record checklists, store documents, manage allergens and much more. The perfect food safety compliance solution for restaurants, coffee shops and pubs, Hubl removes the complexity of food safety due diligence.
5°C or below is best practice, and it is the figure officers expect to see in your records. The legal maximum for chilled food in England, Wales and Northern Ireland is 8°C. Check every unit twice a day and record the actual reading, not a tick. If a fridge reads above 8°C, check the door and the load, re-take it in 15 minutes, and if it is still high move the food and call for repair. Food that has been above 8°C for more than four hours should be discarded.
The free record sheets above have a column for exactly that, and Hubl prompts you the moment a reading is out of range.
−18°C or below. Frozen food does not have a legal storage temperature in the way chilled food does, but −18°C is the industry standard and the figure inspectors look for. A freezer that is creeping up towards −15°C is a freezer that is failing: act before the food starts to thaw, and never refreeze food that has thawed.
Frozen deliveries should arrive at −18°C or below and should be rejected if there is any sign of thawing, such as soft packs or ice crystals on the surface. Chilled deliveries should be at 5°C or below; anything above 8°C should be rejected. Check at the door before you sign, and record the reading and the decision. A rejected delivery, written down, is evidence of a working system.
Get it into the fridge within 90 minutes of cooking. Large joints and deep containers cool slowly, so portion food into shallow trays, spread it out, and use a blast chiller or an ice bath if you have one. If food has been between 8°C and 63°C for more than four hours in total it should be discarded. Record the time cooking finished and the time the food went into the fridge; the cooling sheet in the free pack does the minutes for you.
Bin the paper temperature sheets.
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