Food Safety & Compliance

Equipment and probe checks in the United States

Use the site's Fahrenheit or Celsius display consistently and identify whether the observation is food temperature or equipment air temperature. Review the locally adopted limits for the process.

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Equipment1 action due

Walk-in fridge

Safe range ≤ 41°F

Checked

Display fridge

Safe range ≤ 41°F

Corrective action

Under-counter freezer

Safe range ≤ 0°F

Checked

Hot hold — counter

Safe range ≥ 135°F

Checked

Weekly check · Probe calibration

Ice point + boiling point, photo — S. Rahman

Done

In the product

Putting this into practice in the United States

Set up records for the authority that regulates your US establishment. The FDA Food Code is a model used by state and local jurisdictions, with different editions and amendments in force. Choose the site's state, review the local requirements, and connect person-in-charge reviews to the actual food processes.

FDA: Food Code and jurisdiction adoption

Treat cooling stages and reheating as separate process evidence. Record the time as well as temperature, and keep batch identification clear when several pans are being checked.
Document thermometer verification and any out-of-tolerance result. Follow the establishment's method for investigating food measured with suspect equipment and retain the corrective action.

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 °F (or °C), 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.