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Fridge and food temperature records for food trucks
Temperature control is the check EHOs scrutinise most. Here are the safe limits for UK mobile caterers and how to keep records that stand up to inspection.
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 |
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.
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 logs every check in seconds and exports an EHO-ready report in one tap. 14-day free trial, no card required.
Start your free trialFrequently 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.
Last updated 19 July 2026. This guide is general information for UK mobile caterers, not legal advice — always check the specific requirements of your local authority.