Equipment register
Temperature checks are one of the daily records every food business is expected to keep. SafetyBrik replaces the paper SFBB (Safer Food Better Business) monitoring pages with a digital equipment register and a structured way to log readings.
The equipment register lives at /safety/temperature-checks and is the starting point for everything temperature-related. Before your team can log a fridge reading, the fridge needs to exist here.
The FSA expects you to know what you have, what temperature it should be running at, and what you do when something goes wrong. The register is your single source of truth for all three.
What you can register
SafetyBrik recognises five types of equipment:
- Fridge - chilled storage (typically 1 to 5°C)
- Freezer - frozen storage (typically -22 to -18°C)
- Hot hold - bain-maries, soup kettles, hot display (typically 63°C and above)
- Display - chilled or ambient display cabinets, with their own target range
- Other - anything that needs a name on the register but isn't temperature-monitored (for example, a probe thermometer entry used purely for calibration notes)
Fridges, freezers, hot holds and displays all carry a target temperature range. "Other" does not.
Adding a piece of equipment
From the Temperature checks page, click Add Equipment (you'll need create permission - members and above).
Fill in:
- Name - something the team will recognise on a checklist, for example "Main kitchen fridge" or "Front display chiller"
- Location - if you operate from more than one site, pick which one this equipment belongs to
- Equipment type - fridge, freezer, hot hold, display or other
- Min temp (°C) and Max temp (°C) - the acceptable operating range
For "Other", the temperature fields are hidden because there's nothing to monitor.
Setting target ranges
Every fridge, freezer and hot hold runs differently. A walk-in chiller holding raw meat is not the same as a front-of-house display. SafetyBrik lets you set a min and max per piece of equipment so the readings your team logs are checked against the right numbers.
Sensible UK starting points:
| Equipment | Typical min | Typical max |
|---|---|---|
| Chilled fridge (raw / dairy) | 1°C | 5°C |
| Display chiller | 1°C | 8°C |
| Freezer | -22°C | -18°C |
| Hot hold | 63°C | - |
Your own HACCP / SFBB plan, supplier guidance and equipment manuals take precedence. Adjust each range to what's right for your kitchen.
Why per-equipment ranges matter
If every fridge had the same target, an out-of-range alert would either be too noisy (the display chiller flags every reading) or too quiet (the raw-meat walk-in stays "in range" at 7°C, which it shouldn't). Per-equipment ranges mean:
- Out-of-range readings on a checklist trigger an immediate corrective-action prompt for that specific item
- Range-aware records show a clean "In range" / "Out of range" badge on the temperature history
- New equipment can be onboarded with the right targets from day one, without retro-fixing past records
Editing and removing equipment
Each row in the register has actions on the right:
- Temperature history (graph icon) - opens a side sheet showing every reading captured for this piece of equipment, in date order
- Edit - rename, change type, adjust the range or move it between locations
- Delete - hard-delete the equipment
Editing a range does not retroactively re-classify historical readings - past records keep the in-range judgement that was in force when they were logged.
Multi-location
If you have more than one site, the page shows location tabs at the top. Equipment is scoped to a location, so the "Main kitchen fridge" at site A and site B are tracked separately.
What's next
Once your equipment is registered, head to Logging temperatures to see how your team captures readings during opening, closing and mid-shift.