If you store potentially hazardous food, you need evidence that it stayed at or below 5 degrees. Council inspectors want records, not reassurance.
At minimum, log the temperature of every cool room and freezer twice a day, record the date, time and who took the reading, and keep the logs for at least 12 months.
Digital data loggers make this painless and remove human error. Most units we install will alarm to a phone if a door is left open or a compressor drops out overnight.
Planned maintenance closes the loop: clean condensers, verified door seals and calibrated probes mean the numbers in your log are accurate and your stock is safe.
