Liam Jones
Founder, Pilla App
Live stream will appear here
Learn how to run accurate fridge temperature checks, build them into your food safety system with Pilla, and use AI to automate the process.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on fridge temperature checks.
Understand
Fridge temperature monitoring is one of the most important daily tasks in any food business. Getting it wrong means bacteria like Salmonella and E. coli can multiply to dangerous levels within hours, putting customers at risk and your hygiene rating on the line.
Your target range is 1-5°C, with 8°C as the absolute legal maximum. Fresh fish requires special attention and must be stored below 3°C, ideally on ice. You should check at least twice daily, once before and once after service, plus after deliveries, power outages, and during hot weather when fridges work harder.
Built-in displays show air temperature at one point in the fridge and cannot detect warm spots. A calibrated probe thermometer placed between food packs gives the true picture. If the temperature is above 8°C, move high-risk food to a working fridge immediately. If food has been above 8°C for more than 4 hours cumulatively, it must be discarded.
Apply
See how fridge temperature checks fit into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions , we'll be answering them live throughout.