Temperature
Digital temperature records: a practical guide
18 September 2026 · 5 min read
Temperature is the single most telling record in a food safety inspection. Bacteria multiply quickly in the "danger zone" between roughly 41°F and 135°F (5°C and 63°C), so proving your food is stored and held outside that range is central to a top inspection rating.
What to record
- Cold rooms, fridges and chillers (typically 0–5°C)
- Freezers (typically −18°C or colder)
- Hot-hold units (held at 63°C or above)
- Probe readings of cooked food where relevant
Why digital beats paper
Paper logs are easy to forget, damage or lose, and they don't tell you when something is wrong until someone checks. A digital record is timestamped, attributable, and — with the right tool — flags an out-of-range reading the moment it is entered.
Acting on out-of-range readings
The record matters, but the corrective action matters more. When a reading is out of range, log what happened and what you did: check the unit, protect the stock, discard anything unsafe, inspect and escalate. Better Food Safety prompts these steps automatically. For the science behind safe temperatures, see the FDA's guidance on refrigerating food and safe food handling.
Frequently asked questions
What is the temperature danger zone?
Roughly 5°C to 63°C, where bacteria multiply quickly. Keep cold food at or below 5°C and hot food at or above 63°C.
What should I do if a reading is out of range?
Check the unit, protect the stock, discard anything unsafe, inspect the cause and escalate if needed — and record each step.