Home › Help › How to log food temperatures for mobile catering
How to log food temperatures for mobile catering
Temperature control is the check EHOs scrutinise most. Here is exactly what to record, the safe limits, and how to log it in seconds as you trade.
Safe temperatures at a glance
| Stage | Safe temperature |
|---|---|
| Fridge / cold holding | 8°C or below (aim 0–5°C) |
| Freezer | −18°C or below |
| Hot holding | 63°C or above |
| Cooking / reheating (core) | 75°C for 30 seconds |
| Danger zone (avoid) | 8°C to 63°C |
How to log a temperature, step by step
- Check the appliance or probe the food.
- Enter the reading next to that appliance and save it — about five seconds per check.
- If a reading fails (e.g. a fridge running warm), record what you did about it. A corrective action looks better to an EHO than a gap.
- Add the fridges, freezers and hot-hold units you actually use, and remove any you don't.
How often should you record?
At least twice a day — once at the start of service and once during — plus checks on deliveries and on cooking high-risk items like chicken and burgers. Two readings a day is the practical minimum; more is better, and logging as you go keeps every entry time-stamped rather than filled in from memory later.
Do this in seconds, not on paper
VanGuard logs every check on your phone and exports an EHO-ready report in one tap. 14-day free trial, no card required.
Start your free trialFAQ
What temperature should a food van fridge be?
In England, Wales and Northern Ireland the legal maximum for cold holding is 8°C, but aim for 0–5°C for a safety margin.
How many times a day should I record temperatures?
At minimum twice — start and during service — plus deliveries and cooking checks. Consistent daily records are what an EHO looks for.
Stop writing temperatures on scraps of paper
Log them on your phone in seconds, with the time and date stamped automatically. That timestamp is what makes a record credible.
Start your free trial 14 days free · no card required · £7.99/month afterGeneral guidance for UK mobile caterers, not legal advice — check the specific requirements of your local authority.