Every food business in NSW operating under a food safety program has to show that cold food stayed cold and that the thermometer saying so could be trusted. FWC Calibration covers both halves: continuous temperature monitoring on your fridges, freezers and cool rooms, and verification of the probe thermometers your staff use — with the certificates and records an auditor expects to see.
- Cold holding
- ≤ 5 °C
- Hot holding
- ≥ 60 °C
- Probe accuracy
- ±1 °C
- Records
- Continuous
The four numbers a food-safety auditor checks first.
What your food safety program actually requires
Under the Food Standards Code, potentially hazardous food must be kept at 5 °C or below, or 60 °C or above, unless you can demonstrate a safe alternative. The practical obligations that follow are the ones businesses get pulled up on:
- Records that exist for the whole period, not the fortnight before the audit
- A thermometer accurate to ±1 °C for potentially hazardous food, and evidence of that accuracy
- Evidence of what you did when a unit went out of range, not just that it did
- Cooling and reheating checks recorded against the required time and temperature steps
Paper logs are filled in from memory at the end of a shift, have gaps on the days nobody had time, and cannot show what happened overnight.
How we cover it
Continuous monitoring on every unit
A wireless sensor per fridge, freezer and cool room, logging continuously, with SMS and email alerts when something drifts. The record builds itself, covers the hours nobody is on site, and exports for any window an auditor names. See temperature monitoring for how the system is built.
Probe thermometer verification
The handheld probes used for deliveries, cooking and cooling checks are verified against traceable reference standards and issued with certificates. This is the piece auditors ask about that most kitchens cannot produce.
Records built for the audit
- Exportable temperature history per unit, per date range
- Calibration certificates for probes and sensors, traceable to national standards
- Alert and acknowledgement history — evidence of the corrective action, not just the excursion
- A recalibration schedule so nothing quietly falls out of date between audits
Who this suits
- Restaurants and cafésPubs, bistros and licensed venues
- Catering and QSRFunction venues and quick service
- Aged care and hospitalsChildcare, aged care and hospital kitchens
- Supermarkets and butchersDelis, bakeries and independent grocers
- Food manufacturingProducers, packers and processors
- Cold storage and 3PLDistribution and temperature-controlled logistics
HACCP temperature FAQ
Does monitoring replace manual temperature checks?
It replaces the routine logging of storage temperatures, which is the part most likely to have gaps. It does not replace the checks that need a probe in the food itself — deliveries, cooking, cooling and reheating still need a verified handheld probe, which is why we verify those too.
How often do probe thermometers need verifying?
Twelve months is the common interval, and many food safety programs specify it. Probes that get dropped, autoclaved or used hard warrant more frequent checks. We will advise based on how yours are used rather than defaulting everyone to annual.
Will this satisfy my auditor?
Auditors assess against your specific food safety program, so we will not promise an outcome on a page. What we can say is that the two things most often found missing — a continuous record covering closed hours, and evidence that the thermometer is accurate — are exactly what this covers. If you tell us which program you operate under, we will confirm what it needs before you commit.
Are you NATA accredited?
No. FWC Calibration is not a NATA-accredited laboratory. Our reference standards are calibrated by NATA-accredited laboratories, which is what gives the measurements traceability to national standards, and we operate an ISO 9001:2015 quality system. Calibrations are documented to ISO/IEC 17025 principles.
Get your temperature compliance sorted
Tell us how many units and probes you have and when your next audit is. Call 0409 663 566 or send an enquiry.