Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the target and critical temperatures for fridge monitoring, plus how Pilla and AI help you build temperature checks into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on fridge temperature checks.
Understand
The target storage temperature should always be below 5°c. The critical limit is 8°c, which triggers mandatory corrective actions. Fresh fish must be stored below 3°c at all times with no exceptions.
Cold food may be kept above 8°c for up to 4 hours to accommodate display or service, but only one such period is allowed. Food above 8°c for more than 4 hours must be discarded and cannot be returned to the fridge.
If food temperature reaches 8°c or above, transfer food to another fridge if space is available, use within 4 hours, or discard if the duration above 8°c is unknown. The 4-hour rule is absolute.
Condensers, vents, and door seals should be inspected weekly. A dirty condenser makes the fridge work harder and may fail. Damaged door seals allow warm air ingress and temperature fluctuation.
Apply
See how fridge temperature checks fits 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.