Probes, thermometers and the temperature log
You need a calibrated probe thermometer (plus a spare), a plan for checking and recording fridge, freezer and hot-hold temperatures, and a log to put those readings in.
You need a calibrated probe thermometer (plus a spare), a plan for checking and recording fridge, freezer and hot-hold temperatures, and a log to put those readings in. This sits inside your HACCP diary (SFBB or CookSafe) but is worth setting up as its own routine — it is the single most-checked record on a routine inspection.
Cold chain and cooking temperature failures are the fastest route to food poisoning, and a blank or implausible temperature log is one of the clearest red flags an EHO looks for — it suggests checks are not really happening, whatever the paperwork says.
The fridge/freezer and probe check diary pages are built into the SFBB (England/Wales/NI) or CookSafe (Scotland) pack.
Check against melting ice (should read close to 0°C) or a proprietary calibration checker, and log the result.
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/bain-marie service.
What you’ll hold
- Fridge/freezer temperature log
- Probe calibration/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 service to source a replacement.
- Never checking the probe itself is accurate — a probe that reads a couple of degrees out gives you false confidence on every reading it takes.
- Recording round numbers every single day (a suspiciously tidy log of exactly "4°C, 4°C, 4°C…") — EHOs recognise fabricated logs immediately and it damages trust in everything else.
Sources
- FSA — Safer Food Better Business for caterers checked 2026-09-02
See also
This is item 59 of 66 in the free UK Launch Checklist. See the whole list →