How to record temperature checks in FoodSafety HQ: probe the food, enter the reading, and let the app flag anything outside the safe 5°C / 60°C ranges and raise a corrective action.
To record a temperature check, open the temperature check for your venue, enter the reading for each unit, and save — FoodSafety HQ timestamps it and automatically flags anything outside the safe range and raises a corrective action. Temperature control is the backbone of food safety, and a digital log is the simplest way to prove your controls are working. The safe temperatures As a guide under the FSANZ Food Standards Code: Cold potentially hazardous food: 5°C or below Hot potentially hazardous food: 60°C or above The 5°C–60°C range is the "temperature danger zone" where bacteria multiply fastest. How to record a reading Open the temperature check for your venue on your phone. Probe the food or unit with a clean, calibrated thermometer. Enter the reading for each unit and save. Each entry is timestamped against the person recording it, so you build a defensible history without any paperwork. What happens when a reading is out of range If a reading falls outside the safe range you set for that unit, FoodSafety HQ marks it as a fail and automatically raises a corrective action so the issue is recorded and resolved — for example moving stock to a working fridge and calling for repair. This closes the loop even during a busy service. See Managing Corrective Actions . Tips for accurate checks Probe the centre of the food, not just the air, and clean the probe between foods. Calibrate your thermometer regularly (ice water 0°C, boiling water 100°C). Check at consistent times — a common approach is start and end of day, plus around deliveries and service. Frequently asked questions How often should I record temperatures? A common approach is at least at the start and end of each day, and around key events such as deliveries and service. Your food safety program or regulator may expect a specific frequency — set the check frequency for each unit accordingly in the venue settings. What if a fridge reads above 5°C? FoodSafety HQ flags the reading and raises a corrective action. Move affected stock to a working unit, investigate the cause, and record the action you took. The record shows you identified and managed the problem. Do I have to record temperatures by law? Recording isn't mandated in every situation, but under Standard 3.2.2A many businesses must substantiate that their controls work. Temperature records are the simplest evidence, and inspectors routinely ask to see them. Can I record temperatures offline? Yes. With the app installed, temperature checks can be recorded with no signal — they save on the device and sync when you reconnect. See Install FoodSafety HQ on Your Phone .