PREVRA Fridge Temperature Record Sheet: Daily Temperature Monitoring for Every Cold Unit
A structured daily temperature record sheet for all fridges, chillers, and cold displays. Legal requirement under SFBB — every fridge must be monitored and recorded at least twice daily.
Why fridge temperature records are non-negotiable for UK food businesses
Regulation (EC) 852/2004 requires that cold food be maintained at no more than 8°C, but SFBB and UK industry guidance tighten this to 5°C or below. Every fridge in your operation must be monitored and the readings recorded. An EHO who finds a working fridge with no temperature records will treat it the same as a fridge running warm — because without records, you cannot prove it was ever cold.
Counter-intuitive fact: the most dangerous time for your fridges is not the hottest day of summer but the busiest service period when the door is opened every 30 seconds. A fridge that reads 3°C at 8am when the kitchen is quiet can spike to 9°C by 12:30pm when it is under full load. A single daily reading at opening misses this entirely — you must check at peak load.
Using this temperature record sheet in your daily monitoring routine
Designate a responsible person for each shift to take and record temperatures from every cold unit. Record the fridge identifier, target temperature (5°C or below), actual reading, time of check, and the checker's initials. If a reading exceeds 5°C, complete the corrective action section immediately — log what action was taken and verify the temperature has returned to safe range within 30 minutes.
Post a blank sheet on or near each fridge so there is never an excuse for missing a check. Digital SFBB temperature monitoring sends automatic reminders, accepts probe readings directly via Bluetooth, alerts managers instantly when a fridge breaches safe limits, and generates EHO-ready reports covering months of continuous data.
Temperature monitoring errors that put your hygiene rating at risk
Probing the air, not the food. Air temperature recovers faster than food temperature after a door opening. An air reading of 4°C can mask food that is still at 8°C. Probe between packs of food for a true reading of product temperature — this is what the EHO will do.
No weekend or holiday monitoring. A fridge failure at 6pm on Friday that is not discovered until 8am Monday means food has been in the danger zone for over 60 hours. If your business operates seven days, your monitoring must too. See our Cooking Log Template and Hot Holding Temperature Log for complete temperature control.
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