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How to use Hubl —
Cooking and Storage Temperature Checks

Every hot and cold check in Hubl, shown being done in the app with the steps beside it — from fridges and freezers to cooking, hot holding and sous vide. No paper records required.

1.5× The home screen tiles and the Hot Temperatures tabs
Start here

Where to find your checks

Your checks live in two places, side by side on the home screen.

  1. From the Hubl home screen, tap Cold Checks Due for storage checks or Hot Checks Due for cooking checks.
  2. The three counters at the top — Remaining, Checked and Due — track your day and update as you go.
  3. Cold Temperatures has four tabs: Fridges, Freezers, Cold Holding and Chill Down. Hot Temperatures has three: Cooking, Hot Holding and Sous Vide.
1.5× A full fridge check — about ten seconds
Twice a day 0–5°C

Checking a fridge

Each fridge card shows its safe range, how many checks are done and when they’re due by.

  1. Tap Check #1 on the fridge you’re checking (Check #2 for the second check of the day).
  2. Drag the dial to the temperature on your thermometer — green means safe, red means out of range.
  3. Pop your initials in the box.
  4. Tap Log — done. You’ll see a green “Logged” message and the card ticks over to 1 / 2.
Reading too high? Log it anyway — never adjust a reading to make it fit. Hubl flags the unit as Needs Resolve and raises it on the home screen so it gets looked at and signed off.
Logging late? Switch on the Logged at toggle before you tap Log and pick the time you actually took the reading.
1.5× Same four taps, freezer range
Twice a day −25 to −18°C

Checking a freezer

Exactly the same four taps as a fridge — just a colder dial.

  1. Open the Freezers tab and tap Check #1.
  2. Set the reading — it shows green anywhere between −25°C and −18°C.
  3. Initials in, tap Log.
Good to know Tap the ⓘ button at the top of any check window and the app reminds you of the safe range — for freezers, no warmer than −18°C so food stays below −15°C.
3× Start a session, then two checks while the food is out
Food on display ≤5°C · max 4 hrs

Cold holding

Salad bar, grab-and-go fridge, buffet — start a session and Hubl tracks the food while it’s out. Each session needs two checks.

  1. On the Cold Holding tab, tap the green +.
  2. Search for the product — or just type a name like “Salad special” if it’s not in your list — and tap Start.
  3. Tap Check #1, set the temperature (5°C or colder), add initials and Log.
  4. Later on, do the same with Check #2. Both logged = session Completed.
Good to know Started one by accident? Tap Discard before logging any checks. Golden rule: no warmer than 5°C, no longer than 4 hours.
3× Lasagne, from 64°C to 5°C, validated in-app
Cooling hot food 63-8°C in 90mins

Chill down

Hot lasagne, soup or curry heading for the fridge? Hubl records the start, the end, and proves it happened inside 90 minutes.

  1. On the Chill Down tab, tap +, name the product (e.g. “Lasagne”) and tap Start.
  2. Tap Log Start and record the temperature — it must be 63°C or hotter. The 90-minute countdown begins.
  3. Chill the food your usual way — blast chiller, ice bath, shallow trays…
  4. When it’s cold, tap Log End — the reading must be 8°C or colder.
  5. Tap the 90 Minute button — Hubl works out the duration for you. Add initials and Close session for the final tick.
Good to know Entering a chill down after the event? Switch on Override duration in the 90 minute check window and type the minutes it actually took.
3× A Burger cook — one green check, one amber check confirmed
Cooking checks ≥75°C safe

Cooking

Probe your food as it cooks and Hubl grades the reading like a traffic light: ≥75°C safe, 55–74°C needs confirming, <55°C fails. Each cook needs two checks.

  1. On the Cooking tab in Hot Temperatures, tap +, pick a product or type a name (e.g. “Burger”), and tap Start.
  2. Tap Check #1, probe the food and set the dial to your reading.
  3. Add your initials and tap Log — a green reading logs straight away.
  4. Repeat with Check #2. Two checks logged = cook Completed.
Amber reading? (55–74°C) Lower temperatures can still be safe if held for time. The session is flagged Tap to confirm — the Confirm yellow reading window shows the recommended combinations (70°C for 2 min · 65°C for 10 min · 60°C for 45 min). Only add your initials and Confirm if the food was held at that temperature for the time shown — until then the cook stays flagged as Needs Resolve.
3× Soup held for service — two checks, both 63°C or hotter
Food kept hot ≥63°C

Hot holding

Keeping food hot for service — soup at the pass, a carvery, a bain-marie? Start a hot holding session and check it twice while it’s out.

  1. On the Hot Holding tab, tap +, name the product (e.g. “Soup”) and tap Start.
  2. Tap Check #1 and set the reading — it must be 63°C or hotter. Initials in, tap Log.
  3. Later on, log Check #2 the same way. Both done = session Completed.
Good to know The golden rule for hot holding is the mirror of cold holding: keep it at 63°C or above. Started a session by mistake? Tap Discard before any checks are logged.
3× Duck confit — start probe, then tap to end
Water bath cooking start + end

Sous vide

Sous vide cooks are tracked with one start check and an end time, using the same traffic-light grading: ≥75°C safe, 45–74°C needs confirming, <45°C fails.

  1. On the Sous Vide tab, tap +, name the product (e.g. “Duck confit”) and tap Start.
  2. Tap Check start and log the start temperature probe with your initials. Sous vide runs cooler, so amber readings are common — confirm against the time/temperature combinations shown, just like a cooking check.
  3. When the cook finishes, tap Tap to end and log the end-time probe the same way.
  4. Both probes logged (and any amber readings confirmed) = session Completed, with the start and end readings side by side on the card.
Good to know Low-and-slow is the point of sous vide — the confirm step is how you show the time made up for the temperature. Your Food Safety Management System sets the combinations that apply to you.
1× Settings → Equipment → Edit equipment
For managers Settings › Equipment

Add and adjust your fridges & freezers

The units on your check tabs come from Settings — this is where you add new equipment, rename it, or change its safe range and check schedule.

  1. Tap the menu (☰) in the top right and choose Settings, then open the Equipment tab. Each unit shows its range and checks per day (e.g. 0–5°C · 2×/day).
  2. To add a unit, tap + Add on the Fridges or Freezers group. To change one, just tap it.
  3. In Edit equipment, set the Type (fridge or freezer), Name, Min and Max temp — the allowed limits show underneath — and Checks per day with the − and + buttons.
  4. Tap Save — or Delete to remove the unit entirely.
Good to know These settings drive the daily checks — the dial’s valid range and the number of Check buttons on each card come straight from here, so keep them in line with your Food Safety Management System.
Before you ask

Quick answers

Do I have to do the checks in order?

No — Check #1 and Check #2 are simply your first and second checks of the day.

I logged a temperature that’s out of range — now what?

That’s exactly what you should do. The unit is flagged Needs Resolve and the issue appears on the home screen for follow-up.

What’s a “yellow reading”?

A cooking or sous vide probe in the amber band — hot enough to be safe if held for time. Confirm it against the time/temperature combinations shown, or it stays flagged.

Where do these records go?

Everything is stored in Hubl with the time, temperature and initials — your due diligence records, ready whenever you (or an inspector) need them.

Can I pause the clips?

Tap or click any clip to pause it; tap again to play. Some clips are sped up — the badge underneath shows the speed.

The temperatures in this guide are the app’s built-in guidance. Always follow the limits in your own Food Safety Management System.