Record your cooked and reheated food temperatures here ♨️
Remember, cooked food must reach 75℃!
Temperature logs are a crucial part of your food safety record, and critical to prove you are following a HACCP (Hazard Analysis and Critical Control Points) system.
The Food Standards Agency (FSA) recommend food to be cooked to at least 70°C for 2 minutes to make sure harmful bacteria is killed. Temperature monitoring makes sure these temperatures are achieved and your food is safe.
These repetitive tasks need to be done but it doesn’t need to be so painful.
Record keeping becomes automated and invisible.
We are continually testing, but Digital food probes are not at an accuracy and usability level we are happy with yet. Once this technology progresses, we'll integrate data via Bluetooth and APIs. We are already doing this with wireless fridge temperature monitors, check out our integrations page for more details!