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Temperatures · Cafés

Café temperature control, without the paperwork

Log fridge, display and freezer checks from your bar tablet. Timlup helps you document what matters, in the order you choose.

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Record opening and closing temps in seconds Probe placement guidance built in PIN-signed, time-stamped logs for your records

Quick summary

What does proper temperature control in a café actually involve?

Under EU Regulation (EC) 852/2004, cafés must keep food at safe temperatures: cold storage ≤4 °C, freezers ≤−18 °C, hot displays 30–60 °C. A daily HACCP temperature log is your simplest proof that you checked.

But it’s not just about ticking a box. It’s about knowing where to place the probe (at the maximum load line in open displays, or furthest from the evaporator in a cold room), allowing a brief tolerance of ~3 °C when loading, and acting fast if a unit drifts out of range.

Timlup doesn’t certify you or make you ‘inspection-ready’ — no app can. What it does is help you document, in an orderly way, whatever you choose to record. Each check is signed with a PIN and time-stamped right from the bar tablet, so you always have a clear, honest log to share if asked.

Cold chain

Temperature control, logged

Displays, fridges and freezer in range, signed at opening and closing.

Staff member probing the refrigerated display temperature and logging it on the tablet.
The display temperature is measured and logged with time and employee, not from memory.
Staff member checking a coffee shop fridge temperature and logging it on a tablet.
Fridges and cold units in range, logged at opening and closing with one tap.
Full checklist

A café's temperature control points, by time of day

Total estimated time 8-12 min a day across opening, midday and closing. Ranges per EU Regulation (EC) 852/2004 and food safety guidance. Temperature-logging tasks are marked.

Opening

5 min — first log of the day, before service
  1. 1 Check and log main cold-room temperature (≤4 °C); probe at the point furthest from the evaporator 1 min
  2. 2 Check and log refrigerated pastry/sandwich display (≤4 °C); probe at the maximum load line 1 min
  3. 3 Check and log freezer temperature (≤−18 °C) 1 min
  4. 4 Check the bar fridge holding opened milk and plant drinks (≤4 °C) 1 min
  5. 5 Verify probes/thermometers work and are calibrated; log any issues (frost, noise, poorly sealed doors) 1 min

Midday / peak service

2-3 min — optional check, recommended on busy days
  1. 1 Log the hot pastry display (30-60 °C) if hot product is kept on show 1 min
  2. 2 Re-check the refrigerated display after repeated door openings (≤4 °C; brief ~3 °C tolerance if it recovers fast) 1 min
  3. 3 Visually confirm no perishable is left out of cold equipment during service 1 min

Closing

4 min — second log of the day, confirms the cold held all shift
  1. 1 Check and log closing cold-room temperature (≤4 °C) 1 min
  2. 2 Check and log closing refrigerated display temperature (≤4 °C) 1 min
  3. 3 Check and log closing freezer temperature (≤−18 °C) 1 min
  4. 4 Label opened milk and cream with the date and store in the cold room at ≤4 °C; log the temperature 1 min
  5. 5 If any unit went out of range during the day, log the incident and the corrective action taken (move product, fitness check, call technician) 1 min
Barista view

Your daily checklist, right on the tablet

The team completes and PIN-signs each check; you see it all from your panel.

Sun Café · Bar

Opening — Temperatures

due 09:00
3 / 5
  • Fridge 1 (dairy) ≤4 °C
  • Open display (sandwiches) ≤4 °C
  • Freezer ≤−18 °C
  • Hot pastry display 30–60 °C
  • Milk fridge (opened) ≤4 °C
Signed by Maria · 09:12
Why Timlup

Three ways Timlup helps with temperature logging

Without ever pretending to be a compliance tool.

No more lost paper logs

Digital checklists stored securely. Find any record in seconds, keep them for the recommended year.

Guided checks, every time

Each task can include a short note on probe placement or target range, so baristas never guess.

Accountability without the hassle

Every check is PIN-signed and time-stamped. You see who did what, and when.

FAQ

Your temperature logging questions, answered

Straightforward answers for café owners and managers.

How often should I log temperatures in my café?
At least once a day, but ideally twice — at opening and at closing. Regular checks catch problems early and show a consistent routine.
What temperature should my cold room and refrigerated display be?
Both must run at ≤4 °C. Place the cold-room thermometer at the point furthest from the evaporator, and the open-display probe at the maximum load line.
What temperature should my freezer be?
Freezers must maintain ≤−18 °C. Check and log this daily; a brief rise during defrost cycles is normal, but the core temperature must recover quickly.
Where should I place the probe in an open refrigerated display?
At the maximum load line — the highest point where food is stored. That’s where temperatures tend to be warmest, so it gives you the most honest reading.
How long should I keep HACCP temperature records?
Keep them for at least one year. Some local authorities recommend longer, but one year is the widely accepted minimum for food safety documentation.
What tolerance is allowed when checking temperatures?
A brief tolerance of about 3 °C is acceptable during loading, unloading, or door opening. The unit should return to its safe range as soon as the door is closed or the load stabilises.
What should I do if a unit goes out of range?
Take immediate corrective action: move high-risk food to a safe unit, check whether the food is still safe, log the incident, repair or adjust the unit, and record the outcome.
Is a paper log enough, or should I go digital?
Paper logs are legally sufficient if kept tidy and complete. Digital logs, however, are easier to search, harder to lose, and can save time — especially when you need to show a history during a visit.
How do I control the temperature of opened milk?
Store opened milk in a fridge at ≤4 °C. Use a probe to check the milk’s own temperature (not just the air temperature) and log it as part of your daily checks.
What is a temperature control plan within a café's HACCP system?
It's one of the core HACCP prerequisites. You identify the cold and hot equipment that affects food safety, set their critical limits (≤4 °C, ≤−18 °C, 30–60 °C), define how often to check, who checks, and the corrective action if something drifts out of range. In a typical café it covers the cold room, refrigerated display, hot pastry display, freezer and opened milk.
John Guerrero
Editor

John Guerrero

Founder of Timlup · Founder of ChefBusiness

15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.

ChefBusiness ↗ AI Chef Pro ↗ GastroSEO ↗ Hosply ↗

More on cafés

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← Cafés → Opening → Closing → Cleaning → Weekly cleaning → Monthly maintenance → Month-end closing → Monthly deep cleaning →

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