Do I have to use temperature sensors, or can I keep probing manually?

Manual probe readings on the app are valid monitoring and satisfy the requirement on their own. Sensors automate the temperature control points so readings happen overnight, at weekends and on bank holidays without anybody present. Many sites run both, with sensors on storage and manual probing on cooking and goods-in.

How do the temperature sensors connect?

Wirelessly, through a gateway on site that forwards readings to Food Guard. There is no cabling run into the units and no reliance on a member of staff having a phone nearby. Coverage is checked during the site survey before quoting.

What happens if the internet or power goes down?

Readings continue to be taken and are buffered, then upload once the connection returns, so the history has no gap. A loss of connectivity is treated as an alert condition rather than as silence.

Will it alert me every time a fridge goes through a defrost cycle?

No. Defrost cycles are accounted for when limits are configured, so a normal cycle does not raise an alert. A system that alerts repeatedly overnight gets muted, and a muted alarm is worse than none.

Do temperature sensors need calibrating?

Temperature monitoring equipment needs periodic verification like any measuring device, and scheme auditors will ask about it. The calibration position and interval are confirmed for the units quoted as part of the site survey.

What does the temperature sensor hardware cost?

Sensors are quoted per site because the number depends on how many units need covering and how the site is laid out. The software is 79 euro per site per month on the Standard plan excluding VAT, with hardware priced separately and install and setup support included.

Start free trial

Food safety temperature monitoring · Ireland & UK

The walk-in failed at 11pm on Friday. Who knew?

Manual checks at open and close prove nothing about the fourteen hours in between. Wireless sensors read continuously, alert a named person the moment a limit is breached, and leave an unbroken record for audit.

Talk to us about sensors → Start free trial

Install and setup support · Works with your existing checks · FSAI and EHO ready

24/7

Readings, day and night

Weekends, bank holidays and the hours nobody is on site.

Minutes

From breach to a phone ringing

Not the next morning, and not from a customer complaint.

Unbroken

Record against your CCP

A continuous line rather than two data points a day.

The gap

Two readings a day is not monitoring. It is two readings a day.

Compliance

Temperature is the CCP most often failed

Chilled and frozen storage is a control point in almost every HACCP plan, and manual probing is the monitoring method most likely to have gaps in it.

Automating it removes the human step

Stock

A unit fails when nobody is there

Compressors do not wait for opening hours. A walk-in that drifts overnight on a Friday is found on Monday, and the stock inside it is gone.

This is usually what pays for the system

Evidence

Gaps are what inspectors notice

A log with nothing recorded on Sundays, or a run of identical readings written in the same pen, invites the question you do not want asked.

Continuous data has no missing weekends

How it works

The control point
that monitors itself.

Sensors placed in the units that matter

Fridges, freezers, walk-in chills, cold stores, display cabinets and hot holding. One per unit, positioned where the reading actually reflects the product rather than the door.

Wireless, no cabling through the unit
Positioned during install for a representative reading
Each sensor named to its unit in the dashboard

Readings at the interval you set

Continuous data at the frequency your plan calls for, sent to Food Guard and stored against the same records as your manual checks.

Reading interval configured per site
Data lands in the same system as your check sheets
History retained for audit, not overwritten

Your critical limit, not a default

Set the limit for each unit to match your HACCP plan. A display cabinet and a blast freezer are not judged against the same number.

Upper and lower limits per unit
Defrost cycles accounted for, so you are not paged hourly
Limits versioned with who changed them and when

An alert that reaches an actual person

A breach notifies a named person, and if nobody acts it escalates to the next. An alarm nobody sees is the same as no alarm.

Named recipients per site, not a shared inbox
Escalation on inaction, not just a repeat
Acknowledgement recorded against the event

The corrective action is captured too

What was done about it, by whom, and when — moved to another unit, discarded, engineer called. That is the half of principle five that paper usually loses.

Action prompted at the point of the alert
Product disposition recorded against the event
Tracked through to sign-off and close

Reports without exporting anything by hand

Filter by site, unit and date range and export the temperature history alongside the manual checks and corrective actions for the same period.

Continuous history per unit, on demand
Breaches and actions shown in context
One export for the auditor, not three

Live monitoring

Every unit, every reading,
on one screen.

Open the dashboard and see the current temperature of every monitored unit across every site, with anything out of range already flagged and already escalated to somebody.

The value is not the screen. It is that a prep fridge drifting at 8.7°C on a Sunday has already sent a message, rather than waiting for Monday’s opening check to discover it.

Get a sensor quote →

Temperature log · todayLive

Walk-in chill3.1°CIN RANGE

Deli display4.4°CIN RANGE

Blast freezer−19.6°CIN RANGE

Prep fridge 28.7°CALERT SENT

Cold store2.8°CIN RANGE

1 action open · escalated 06:14K. Doyle

Multi-site in one view

Every unit across every site on one screen, so a head office sees a problem before a site manager phones it in.

Trends, not just alarms

A unit slowly losing performance shows up in the history well before it breaches, which is when an engineer is cheap.

Stock you do not lose

A failure caught within minutes usually means moving product to another unit rather than skipping it.

What gets monitored

Anywhere a number
has to be recorded.

Typical critical limits below. Set your own against your own validation rather than adopting a template default.

Chilled storage Fridges, walk-in chills and cold stores, typically held at or below 5°C.

Frozen storage Freezers and blast freezers, where a slow drift is easy to miss on a manual check.

Display cabinets Deli counters and chilled display, opened and closed all day by customers and staff.

Hot holding Held at or above 63°C for the whole service period, not just checked at the start.

Sector templates

Temperature monitoring
built for your sector.

What needs a sensor in a butchery is not what needs one in a bakery. We survey the site before quoting.

01BakeryAmbient and chilled display, proving and retarding, ingredient storageSee how it works → 02DeliHot and cold holding across a full service period, display cabinetsSee how it works → 03Meat & butcheryCutting room, chills, blast freezing and goods-in probingSee how it works → 04Food retailMulti-fridge and multi-site monitoring with one dashboardSee how it works →

Food Guard revolutionised our food safety processes. It’s user-friendly, efficient, and ensures we meet ISO 22000 standards. The preventive controls and hazard analysis features are game-changers.

Caoilinn Q. — Quality Assurance Manager

Read the case studies →

€79 per site, per month, plus hardware Sensors are quoted per site once we know how many units you need covered. Install and setup support included.

Get a quote → Compare plans