Ditch the greasy blue binder.
Log fridge temps in 2 taps.
The dead-simple mobile temperature diary built for UK kitchens. Automated out-of-spec corrective logs and instant 1-click inspection PDFs that Environmental Health Officers love.
No credit card required to test • Works on iPhone, Android & iPad
Why food businesses hate paper diaries
The blue Food Standards Agency pack was designed 20 years ago. It’s time for an upgrade.
The Paper SFBB Binder
- Stained with oil, flour, and coffee within weeks.
- Staff forget to sign opening checks or fill entries in retrospect.
- No corrective action logged when a fridge creeps up, risking your rating.
- Filing and storing 6 months of mandatory archives in cluttered cupboards.
The TempDiary Routine
- Tap, type reading, done. Takes staff under 30 seconds every morning.
- Instant corrective action prompts ensure compliance if a unit runs warm.
- 1-click PDF export gives the EHO inspector an exact, professional record.
- Zero setup. Installs directly to any staff smartphone homescreen.
Inspection-ready in 3 simple steps
Designed for busy chefs and operators on the kitchen line.
Sign Opening Checks
Staff tap once to timestamp opening hygiene checks. Sets the daily record with staff name attribution.
Tap To Record Temps
Record chiller, freezer, or bain-marie readings. TempDiary flags any out-of-range temperatures and forces corrective action notes.
Hand PDF to the EHO
When your local council hygiene officer walks in, tap "Export Inspector Pack". Email or print the exact 30-day SFBB report.
£12 / month
Less than 40p a day • Cancel anytime with one click
14-day free access. No credit card required to get your kitchen set up.
The Complete Guide to UK Commercial Fridge Temperature Logging & SFBB
In the United Kingdom, commercial food businesses—including independent cafes, bakeries, street food vendors, dark kitchens, restaurants, and takeaways—are legally required under the Food Safety and Hygiene (England) Regulations (and corresponding legislation in Scotland, Wales, and Northern Ireland) to implement permanent food safety management procedures based on HACCP principles.
What is Safer Food, Better Business (SFBB)?
Developed by the Food Standards Agency (FSA), the Safer Food, Better Business pack is the benchmark food safety framework for small caterers. The pack focuses on the "4Cs" of food hygiene: Cross-contamination, Cleaning, Chilling, and Cooking. A mandatory component of the SFBB management system is maintaining a daily diary containing daily opening and closing checks, cold-holding logs, and clear evidence of corrective actions.
Legal UK Temperature Limits for Commercial Kitchens
Cold food storage laws in England, Wales, and Northern Ireland require all perishable items to be held at 8°C or below. However, industry best practice recommended by UK Environmental Health Officers (EHOs) is to maintain commercial refrigerators between 0°C and 5°C to provide a safe buffer against fluctuating ambient temperatures during busy services. Commercial freezers should run at or below -18°C.
| Equipment Category | Recommended Target | UK Legal Maximum | Inspection Requirement |
|---|---|---|---|
| Commercial Prep Chiller | 0°C to 5°C | 8.0°C | Daily logged check |
| Display Sandwich Counter | 0°C to 5°C | 8.0°C (4-hr buffer) | Daily logged check |
| Commercial Freezer | -18°C to -22°C | -15.0°C | Daily logged check |
Why EHO Inspectors Penalise Traditional Paper Binders
During unannounced local council hygiene inspections, officers evaluate whether food safety management records represent genuine daily routines or retrospective paperwork. Common reasons kitchens drop from a 5-star to a 3-star or lower hygiene rating include:
- Identical handwriting and signatures: An indicator that diary entries were filled in advance or after the fact rather than during shift opening and closing.
- Absence of corrective action documentation: Recording a fridge at 9.5°C without documenting the corresponding remedial action (such as chilling down the condenser, relocating stock, or discarding affected food).
- Missing historical archives: Regulations require businesses to produce at least six months of past records on demand. Paper binders are vulnerable to water damage, grease spills, and loss.
Transitioning from Paper to Digital SFBB Records
UK local authorities and Environmental Health departments accept digital temperature logs provided they are clear, verifiable, time-stamped, and readily accessible during inspections. TempDiary automates this standard by capturing readings in seconds, enforcing corrective action notes when safe limits are exceeded, and compiling compliant 30-day SFBB inspection packs with a single tap.
Frequently Asked Questions
Do UK Environmental Health Officers accept digital temperature apps?
Yes. The Food Standards Agency accepts electronic HACCP and temperature logging records as long as they provide accurate, verifiable due diligence data. TempDiary's one-click PDF export mirrors the official SFBB daily diary layout, making it immediately familiar to visiting hygiene officers.
How often do commercial fridges need to be checked in the UK?
FSA guidelines require chilling units to be checked and logged at least once per working day, typically during opening checks. High-volume kitchens often conduct a second check during evening closing to ensure equipment remains within safe parameters overnight.
What happens if my kitchen fridge records an out-of-range temperature?
Whenever a reading exceeds 8°C, TempDiary immediately flags an alert and prompts staff to select a corrective action (e.g., dial adjusted, engineer booked, or food relocated to a secondary chiller). Documenting the corrective step demonstrates legal due diligence during an audit.
Can multiple kitchen staff log temperatures on their own phones?
Yes. TempDiary runs on any mobile browser (iPhone, Android, or tablet) and can be added directly to the home screen like an app. Individual team members can sign opening and closing checks with their own name, keeping logs clear and attributable.
Protect your food hygiene rating today
Join proactive independent food operators keeping audit-ready logs in their pocket.