Disclosure: This article is written by Shaun McManus, founder of SmartPubTools and creator of the Restaurant Console. All operational claims reflect genuine experience at Teal Farm Pub, Washington.
Key Takeaway
UK law requires daily temperature records for all refrigeration equipment. Fridge: 1–4°C. Freezer: -25 to -18°C. Minimum twice daily — AM and PM. Missing or incomplete records can result in a reduced food hygiene rating from the EHO.
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HACCP temperature records are a legal requirement for UK food businesses under the Food Safety (Temperature Control) Regulations 1995. If an EHO visits and your temperature logs are missing, incomplete, or out of range with no corrective action recorded, you risk your food hygiene rating — and in serious cases, closure.
What Are the Legal Temperature Requirements for UK Restaurants?
The Food Safety (Temperature Control) Regulations UK set the following legal requirements:
Food must be stored at or below 8°C (refrigeration) or above 63°C (hot holding). In practice, all reputable operators target tighter ranges to provide a safety margin:
| Equipment | Legal maximum | Target range |
|---|---|---|
| Walk-in fridge | 8°C | 1–4°C |
| Display fridge | 8°C | 1–4°C |
| Prep fridge | 8°C | 1–5°C |
| Freezer 1 and 2 | -18°C | -25 to -18°C |
| Hot holding | 63°C minimum | 65°C+ |
At Teal Farm Pub, I log fridge and freezer temperatures twice daily — AM before service and PM after service. This is the minimum recommended frequency. High-risk operations (ready-to-eat foods, high volume) should check more frequently.
Why AM and PM Checks Are Required
A single daily temperature check is not sufficient to demonstrate adequate food safety management. Here’s why twice daily matters:
Equipment can fail mid-day. A fridge door left ajar, a seal failure, or a power fluctuation can cause temperatures to rise between checks. An AM check won’t catch a failure that happens at 2pm.
High-risk periods. During busy service, prep fridge doors open frequently. PM checks confirm that temperatures returned to the safe range after a busy lunch service.
EHO expectation. Environmental Health Officers typically expect to see AM and PM records as a minimum. A log showing only one check per day may prompt questions about your HACCP system’s robustness.
What EHO Inspectors Look for in Temperature Records
When an EHO inspects your temperature records, they’re looking for four things:
Completeness. No gaps. Every day, every piece of equipment, AM and PM. A log with missed days is a red flag — it suggests temperature monitoring isn’t embedded in your daily routine.
Correct ranges. Records showing readings consistently within the safe range. If multiple readings are out of range, the EHO expects to see corrective action recorded alongside.
Corrective action records. If a reading is out of range, what did you do? Moved product, called the engineer, disposed of high-risk food? This must be documented.
Signed records. Who took the reading? Records should be initialled or signed by the person who performed the check, not just filled in retrospectively.
HACCP Temperature Log Template (Printable)
Here is a simple daily temperature log you can print and use. Each row covers one piece of equipment for one day.
| Date | Equipment | AM Temp (°C) | AM Time | AM Sign | PM Temp (°C) | PM Time | PM Sign | Action if out of range |
|---|---|---|---|---|---|---|---|---|
| Walk-in fridge (1–4°C) | ||||||||
| Prep fridge (1–5°C) | ||||||||
| Freezer 1 (-25 to -18°C) | ||||||||
| Freezer 2 (-25 to -18°C) |
The Restaurant Console includes a digital HACCP temperature log that stores all readings in your Google Drive automatically — EHO-ready at any time. £97 one-time — see what’s included →
What Happens If You Don’t Have Temperature Records?
The consequences of missing or inadequate temperature records range from a lower food hygiene rating to legal action under the Food Safety Act 1990. In practice, the most common outcome is a reduced Food Standards Agency (FSA) hygiene rating — from 5 stars to 3 or below — which must be displayed and can affect your business.
An EHO can also issue a Hygiene Improvement Notice requiring you to implement proper temperature monitoring within a set timeframe. Repeat failures can lead to prosecution.
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By Shaun McManus | Last Updated: May 2026
Shaun McManus is the licensee of Teal Farm Pub, Washington, Tyne and Wear, operating since March 2023. He has 15+ years in hospitality management across pubs and restaurants. He built the Restaurant Console to manage his own operation and released it for independent operators across the UK.
Frequently Asked Questions
What temperature should a restaurant fridge be UK?
UK law requires food to be stored at or below 8°C, but best practice and HACCP guidance sets the target at 1–4°C for fridges. This provides a safety margin above the legal maximum and is what EHO inspectors expect to see in temperature logs.
What temperature should a restaurant freezer be UK?
UK freezers must be maintained at -18°C or below. Best practice sets the target range at -25 to -18°C. Any reading above -18°C requires corrective action — move product to a working freezer and record the action.
How often should temperature checks be done in a restaurant?
Minimum twice daily — AM before service and PM after service. High-risk operations handling ready-to-eat food should check more frequently. The Restaurant Console HACCP module logs AM and PM checks with timestamps for every piece of equipment.
What is HACCP and is it a legal requirement in the UK?
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system required by EU Regulation 852/2004, retained in UK law post-Brexit. All food businesses in the UK must have a HACCP-based system in place. Temperature monitoring is a core component.
What happens if my restaurant fails an EHO temperature inspection?
Inadequate temperature records typically result in a reduced food hygiene rating (from 5 stars to 3 or below), which must be displayed. The EHO may issue a Hygiene Improvement Notice requiring corrective action. Repeat failures can lead to prosecution under the Food Safety Act 1990.
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