Food Safety & Compliance

Equipment and probe checks in France

Select the French control for the actual food or process. Product-specific temperatures can differ, so a generic fridge setting is not a limit for every category of food.

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Équipements1 action à faire

Chambre froide

Plage sûre ≤ 3 °C

Contrôlé

Vitrine réfrigérée

Plage sûre ≤ 3 °C

Action corrective

Congélateur sous plan

Plage sûre ≤ −18 °C

Contrôlé

Maintien au chaud

Plage sûre ≥ 63 °C

Contrôlé

Contrôle hebdomadaire · Étalonnage des sondes

Point de glace + ébullition, photo — S. Rahman

Fait

In the product

Putting this into practice in France

Organise your French establishment's plan de maîtrise sanitaire (PMS): hygiene practices, HACCP-based procedures, traceability and responses to non-conformities. Keep the working methods in the language your team understands and the evidence available for the DDPP or the competent departmental service.

Service Public: restaurant hygiene requirements

Keep the product or batch, the observed temperature and the relevant process time together. Distinguish equipment monitoring from a measurement of the food itself.
Keep probe verification and maintenance evidence available with the PMS. Record the disposition of affected food when equipment fails, as well as the repair and follow-up reading.

What it does

Every unit, one register: Add fridges, freezers, display units and hot-holding per site, each with its own safe-range thresholds.
Daily checks, on your schedule: Choose each unit's daily check windows when you set it up — the day's temperature checks then appear for the team, on the rhythm you picked.
Exceptions become actions: An out-of-range reading raises an exception with a corrective action to complete, so problems are dealt with, not just recorded.
Probe calibration checks: Probe calibration runs as its own scheduled check — ice-point and boiling-point readings with a photo — so you can show your thermometers are trustworthy.
Equipment maintenance: Report faults, schedule servicing, calibration and inspections, then record the work done, evidence reference and next service date. Search the equipment history and see upcoming maintenance in manager reminders.
Contractors, repairs and costs: Coordinate equipment and property repairs with contractor records, bookings in the site time zone, quotes, invoices, costs and warranty documents. Record the completed work and the next service date. Available on web and mobile with an internet connection.

How it works

Register your equipment
Add each unit with its safe range — recorded in °C or °F, set per site.
The team works the windows
The check windows you set appear each day; staff work through them on shift.
Fix what's flagged
Out-of-range readings open an exception; the corrective action closes it with a record.

Equipment history you can show

Each unit carries its own history — readings, exceptions and corrective actions — and your probe calibration checks keep their own record beside them, so “how do you know this fridge is safe?” has a clean answer.