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Food Truck Temperature Logs: Fridge, Freezer & Food Records

Temperature control is one of the key areas an EHO will look at. Here are practical temperature-recording guidelines for UK food trucks and mobile caterers, plus how to keep a consistent digital trail.

Free: the one-page inspection checklist (PDF)Print it, stick it in the van. No sign-up, no email needed — download the checklist.

Safe food temperatures (UK)

These are the limits mobile caterers are generally held to in England, Wales and Northern Ireland. Scotland has some differences (for example reheating), so check your local authority.

Stage	Safe temperature
Fridge / cold holding	8°C or below (aim for 0–5°C)
Freezer	−18°C or below
Hot holding	63°C or above
Cooking / reheating (core)	75°C for 30 seconds (or 70°C for 2 minutes)
Danger zone (avoid)	Between 8°C and 63°C

Scotland guidance commonly asks for reheating to 82°C. When in doubt, check with your local environmental health team.

What to record, and when

Start of day: fridge and freezer temperatures before you load or trade.
Deliveries: probe or check the temperature of chilled/frozen high-risk items on arrival.
Cooking: core temperature of cooked items, especially chicken, burgers and reheated food.
Hot holding: check items held hot stay at 63°C or above.
Cooling: cool cooked food quickly (ideally within 90 minutes) before refrigerating.
End of day: final fridge/freezer check.

Record the reading and the corrective action you take. Depending on the food and circumstances, that may include checking the thermometer, moving food to suitable refrigeration and assessing the affected food. Your own food safety management system should set out the exact action.

What if a temperature is too high?

Make the record stand up to inspection

A temperature record is only useful if it's consistent, timestamped and complete. Gaps look worse than a single high reading with a recorded corrective action. Logging on your phone as you go means every entry is time-stamped automatically and nothing is filled in "from memory" later — which is exactly what an EHO wants to see.

Keep these records without the paperwork

VanGuard lets you log fridge, freezer and hot-hold temperatures from your phone and keep a dated record for inspections. Your 14-day trial is free; payment details are collected securely at checkout and you are not charged during the trial.

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Frequently asked questions

What temperature should a food truck fridge be?

In England, Wales and Northern Ireland the legal maximum for cold holding is 8°C, but best practice is to run fridges at 0–5°C to give yourself a safety margin.

What core temperature should food be cooked to?

A core of 75°C for 30 seconds is a common safe standard (or an equivalent such as 70°C for 2 minutes). Check high-risk items like chicken and burgers with a clean probe.

How often should I record temperatures?

At minimum: fridge and freezer at the start and end of the day, deliveries on arrival, and core checks on cooking, hot-holding and cooling. Logging as you go keeps entries accurate and time-stamped.

Two taps a day beats a lost notebook

Log fridge and hot-hold temps from your phone, get flagged when something's out of range, and keep a dated trail an EHO can't argue with.

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Last updated 30 August 2026. This guide is general information for UK mobile caterers, not legal advice — always check the specific requirements of your local authority.