Probes, thermometers and the temperature log
A calibrated probe thermometer (plus a spare), fridge and freezer thermometers, and a temperature log to record readings from day one.
A calibrated probe thermometer (plus a spare), fridge and freezer thermometers, and a temperature log to record readings from day one. This is the routine day-to-day evidence that your cold chain and cooking temperatures are actually being checked, not just assumed — and it's one of the most-checked records on a routine inspection.
Cold chain and cooking temperature failures are a fast route to food poisoning, and a blank, missing or implausible temperature log is one of the clearest red flags an inspector looks for — it suggests checks are not really happening, whatever the rest of the paperwork says.
Buy a probe thermometer plus a spare, fridge/freezer thermometers, and start a fridge/freezer log and a cooking/hot-hold log before your first delivery.
Who this is for
Every venue storing, cooking or holding food at controlled temperatures.
Applies to any kitchen with a fridge, freezer, or hot-hold service.
What you’ll hold
- Fridge/freezer temperature log
- Probe accuracy check record
- Cooking and hot-hold temperature log
Watch out for
- Owning one probe with no spare — when it breaks or the battery dies mid-shift, checks stop happening rather than pausing to source a replacement.
- Never checking the probe itself is accurate — a probe reading a couple of degrees out gives false confidence on every reading it takes.
- Recording suspiciously tidy round numbers every day ("4°C, 4°C, 4°C…") — an inspector recognises a fabricated log immediately, and it damages trust in everything else on file.
Sources
- SFA — Guidelines for Licensed Food Retail Premises checked 2026-09-08
See also
This is item 33 of 36 in the free Singapore Launch Checklist. See the whole list →