Temperature monitoring for foodservice
No more manual paper logs: KelvinTrack continuously monitors your refrigerators, freezers, and cold rooms, alerts you at the slightest deviation, and automatically builds your HACCP history. No per-sensor subscription: an Android 12 or newer phone, left on site, acts as the relay.
The essentials
Temperature monitoring in foodservice can be fully automated: KelvinTrack places a connected sensor (accuracy up to ±0.05 °C) in each refrigerator, freezer or cold room, records time-stamped, tamper-proof readings 24/7, and alerts you by SMS, email or notification as soon as a threshold is exceeded, even at night. Your HACCP records export as a PDF report in one click for a health inspection. No per-sensor subscription: an Android 12 or newer phone left on site acts as a free relay.
HACCP compliance without the logging chore
By the KelvinTrack team · Updated
Temperature monitoring in foodservice means continuously measuring and recording the temperature of cold storage units - refrigerators, freezers, and cold rooms - to guarantee food safety and HACCP compliance. EU Regulation (EC) No 852/2004 requires control of the cold chain without prescribing a specific recording method: automatic loggers are preferred because they eliminate data-entry errors and provide time-stamped records. KelvinTrack places a connected sensor (accuracy up to ±0.05 °C) in each unit, alerts you when a threshold is exceeded, and archives a usable history for health inspections.
In foodservice, controlling the cold chain sits at the heart of the food safety plan. Manual temperature logs are time-consuming, easy to forget mid-service, and impossible to verify after the fact: nothing proves that a reading noted at 8 a.m. matches the fridge's actual temperature at that moment.
KelvinTrack places a connected sensor in each cold storage unit. Temperature is measured continuously, recorded automatically, and viewable at any time. If a threshold is exceeded - a door left open, a breakdown, abnormal defrosting - your team is alerted immediately, before goods are lost.
What KelvinTrack brings to your kitchen
An automated temperature monitoring system replaces manual logs with continuous readings that are recorded and archived without human intervention. For a professional kitchen, the gain plays out on four levels. Compliance: every measurement is time-stamped and tamper-proof, forming HACCP traceability ready to present during an inspection. Responsiveness: an alert is sent by email, SMS or mobile notification as soon as a temperature moves outside the defined range, including at night and on weekends. Savings: warned as soon as a drift begins, you can step in before a cold room's stock is compromised. Organization: multiple establishments and multiple units are tracked from a single interface. KelvinTag sensors offer accuracy up to ±0.05 °C, a 3-year battery and IP68 waterproofing, and are purchased once, with no per-sensor subscription.
Automatic 24/7 readings
Every unit is measured continuously. No more manual logs to fill in, no more missed entries on a Sunday evening.
Real-time alerts
Immediate notification by email, SMS, or mobile alert as soon as a temperature moves outside the defined range.
HACCP history ready to present
The full history is archived and exportable: present your temperature data instantly during an inspection.
Fewer product losses
By being warned as soon as a drift begins, you can step in before a cold room's stock is compromised.
Time-stamped proof
Every measurement is time-stamped and tamper-proof, protecting your liability in the event of a dispute or health inspection.
Centralized multi-site view
Track multiple establishments or multiple units from a single interface, on desktop or mobile.
Built for every foodservice trade
The food trades cover every activity that prepares, processes or serves foodstuffs: restaurants, bistros, central kitchens, caterers, bakeries and pastry shops. All share the same obligation: maintain the cold chain and be able to prove it, in line with Regulation (EC) No 852/2004 and the HACCP method. The equipment differs (positive and negative storage cabinets, refrigerated display cases, large-capacity cold rooms, transport for event catering), but the need is identical: measure each unit continuously and be alerted when a deviation occurs. KelvinTrack covers this whole spectrum with IP68 waterproof sensors operating from -40 °C to +85 °C, placed inside existing equipment with no construction work. A centralized view brings together every unit, from a bistro's prep refrigerator to a central kitchen's cold rooms, on desktop and mobile alike.
Restaurants & bistros
Prep refrigerators, positive and negative storage cabinets, refrigerated display cases.
Central kitchens & institutional catering
Large-capacity cold rooms and cold chain logistics, with multi-unit tracking.
Caterers & event catering
Cold chain control during both preparation and transport for off-site services.
Bakeries & pastry shops
Storage of sensitive products (creams, layered desserts) and raw ingredients.
How it works
Setup requires no construction work and no technical skills. A wireless sensor is placed inside each existing cold storage unit, regardless of the age or brand of your equipment. To send the readings, an Android 12 or newer phone running the free app from Google Play acts as the relay: left on site within range of the sensors, ideally plugged in, it uploads over WiFi or mobile data. You then define your temperature thresholds for each unit, based on your products and your HACCP plan. Monitoring runs continuously: you view real-time charts, receive an alert if a deviation occurs, and export your records at any time for your inspections.
- 1
We install the sensors
A wireless sensor is placed in each cold storage unit. Installation is simple and requires no construction work.
- 2
You set your thresholds
You define the acceptable temperature range for each unit, based on your products and your HACCP plan.
- 3
Monitoring runs continuously
Readings are sent automatically. You view real-time charts from your dashboard.
- 4
You get alerted and you archive
If a deviation occurs, you receive an alert. At any time, you export your records for inspections.
Manual paper temperature logs compared with automated KelvinTrack monitoring in foodservice
| Manual paper log | With KelvinTrack | |
|---|---|---|
| Reading frequency | Handwritten readings, typically morning and evening | Automatic continuous readings, 24/7 |
| Nights, weekends and closing days | No readings when nobody is in the kitchen | Same monitoring day and night, immediate alert on any deviation |
| Breakdown detection | Discovered at the next reading, often too late for the goods | SMS, email or push alert as soon as a threshold is exceeded |
| Evidential value | Paper sheet, with no proof of the actual reading time | Time-stamped, tamper-proof data |
| Preparing for a health inspection | Manually retrieving and sorting archived sheets | HACCP-compliant PDF report exported in 1 click |
| Measurement accuracy | Depends on the thermometer used and how the operator reads it | Inspection-grade sensor, accuracy up to ±0.05 °C |
| Cost and commitment | Staff time spent on every reading, every day | Sensors with no per-sensor subscription, no commitment |
Hardware & pricing
The KelvinTag sensor is a one-time purchase. To relay its readings, an Android 12 or newer phone left on site with the free app is all it takes. No subscription.
KelvinTag
- Accuracy up to ±0.05°C
- 3-year battery
- IP68 waterproof
- 3-year warranty
Relay: an Android phone
Left on site, plugged in, within range of the sensors, with the free KelvinTrack app on Google Play.
- Android 12 or newer
- WiFi or mobile data
- At least 7 sensors per phone
- No subscription
If the relay loses internet or stops
Without internet, readings are kept on the phone and upload once the connection returns, but no alert leaves the site in the meantime. If the phone stops, the sensors keep recording; the dashboard shows them as offline after 4 hours, with no email, SMS or push notification about the relay. A dedicated 5G gateway (Poliponet) is in preparation; it cannot be ordered yet.
Example: a site with 5 units
Hardware : 5 × €97.99 = €489.96 incl. VAT (one-time) · Connection : 0€/month with a phone
Order now, shipping from the end of October
Deliveries start at the end of October 2026. Not decided yet? Leave your address and we will write once, when shipping begins.
Order the KelvinTag sensorFrequently asked questions
The questions restaurant owners ask most often come down to three words: reliability, cost and inspection. Reliability: the sensors measure continuously and hold 3 years of readings in memory; if the relay phone loses internet, readings are kept and upload once the connection returns (no alert leaves in the meantime), and alerts go out by SMS, email or notification, to multiple recipients if needed. Cost: the KelvinTag sensor is a one-time purchase with no per-sensor subscription, its battery lasts 3 years and it carries a 3-year warranty; an Android 12 or newer phone can act as a free relay. Inspection: the time-stamped, tamper-proof data and the HACCP-compliant PDF report, exportable in one click, are ready for a DGCCRF inspection.
Does KelvinTrack replace manual temperature logs?
Yes. The temperature of each unit is measured and recorded automatically, continuously. The history forms your HACCP traceability without manual entry.
What happens if a fridge breaks down overnight?
As soon as the temperature exceeds the threshold you defined, an alert is sent immediately (email, SMS, notification). You can step in before goods are lost.
Do I need to replace my existing refrigerators?
No. KelvinTrack sensors are placed inside your current equipment, regardless of age or brand.
Can I present the data during a health inspection?
Yes. The time-stamped history is viewable and exportable at any time, making it easy to present your records during an inspection.
Can I monitor multiple establishments?
Yes. A single account can cover multiple sites and multiple units, with a centralized view and per-user permissions.
What happens if the internet goes down?
The relay phone keeps the readings and sends them as soon as the connection returns; the sensors also keep recording to their own memory, so no reading is lost. However, no alert leaves the site during the outage: alerts arrive once the connection is back. The relay can use WiFi or mobile data.
How much does temperature monitoring with KelvinTrack cost?
The KelvinTag sensor is a one-time purchase, with no per-sensor subscription. An Android 12 or newer phone left on site acts as a free relay thanks to the app available on Google Play. Up-to-date prices are shown in the online catalog.
Do I need to buy a dedicated gateway to use KelvinTrack?
No. No dedicated hardware to buy and no subscription. The relay is an Android 12 or newer phone running the free KelvinTrack app, left on site within Bluetooth range of the sensors (up to 50 m depending on the environment); we recommend keeping it plugged in. It sends the readings over WiFi or mobile data to the dashboard, which alerts the people concerned by email, SMS and push notification, iPhones included. If it loses internet, readings are kept and upload once the connection returns, but no alert leaves the site in the meantime.
Do the sensors work in a freezer or a negative cold room?
Yes. KelvinTag sensors operate from -40 °C to +85 °C and are IP68 certified, fully waterproof. They therefore cover freezers, negative storage cabinets and negative cold rooms as well as positive units, with accuracy up to ±0.05 °C. For each piece of equipment, you define a temperature range suited to your products and your HACCP plan.
How much day-to-day maintenance do the sensors require?
Practically none. The KelvinTag sensor is a one-time purchase with no per-sensor subscription, its battery lasts 3 years and it carries a 3-year warranty. IP68 waterproof, it withstands the cleaning and humidity of a professional kitchen. Once the sensor is placed in the unit and your thresholds are set, measurement runs continuously with no action on your part.
Who receives the alerts when a threshold is exceeded?
You choose the recipients and the channels: alerts by SMS and/or email, with the option to add multiple recipients. The owner, the chef and the quality manager can all be warned at the same time, which prevents an alert from going unanswered during a busy service, overnight or on a day off.
In summary
KelvinTrack connected sensors measure every cold storage unit continuously, 24/7, and replace manual paper logs.
When a threshold is exceeded, an immediate alert goes out by SMS, email or mobile notification, to multiple recipients if needed.
Time-stamped, tamper-proof data exports as an HACCP-compliant PDF report in one click, ready for a health inspection.
No per-sensor subscription: an Android 12 or newer phone left on site acts as a free relay over WiFi or mobile data.
KelvinTag sensors: accuracy up to ±0.05 °C, range from -40 °C to +85 °C, IP68 waterproof, 3-year battery, 3-year warranty.
Up and running in 15 to 30 minutes, with no technician or complex configuration.
Regulatory framework & references
- Regulation (EC) No 852/2004 - on the hygiene of foodstuffs (the "EU Hygiene Package"); requires control of the cold chain without mandating a specific recording method.
- HACCP method - Codex Alimentarius - seven principles for controlling food safety hazards, including monitoring critical points such as storage temperature.
- ANSES - the French national agency for food, environmental and occupational health and safety; publishes cold-storage reference guidelines.
See also
The other documents in the food-safety file, free to download or generate.
- Temperature log sheetGenerate a blank sheet matched to your cold enclosures and their limits, ready to post in the kitchen.Open
- Food safety plan templateThe full structure of a food safety management system - hygiene practices, HACCP plan, traceability - with your enclosures pre-filled and the questions each section must answer.Open
- Food traceability registerGoods received or opened products: a blank book ready to fill in, with the columns an inspection expects (lot, use-by, temperature on arrival).Open
- Allergen matrixDishes × 14 allergens to tick, or the Annex II list to display: the written document the rules expect front of house.Open
- Cleaning and disinfection planThe area-by-area plan to fill in, plus the daily record that proves it is applied.Open
- Storage temperaturesRegulatory storage temperatures by food category: chilled, frozen, hot holding and healthcare products.Open
- Use by and best before datesWhat each date means, what may still be sold or served once it has passed, and the article of Regulation 1169/2011 that says so.Open
- The HACCP methodDefinition, the seven principles of Article 5 of Regulation 852/2004, the twelve steps, foodborne outbreaks and what training actually requires.Open
- Food hygiene inspectionWho inspects, which records you are asked for, and what can follow a visit - from a reminder of the rules to an order to close all or part of the premises.Open
- Choosing a temperature data loggerThermometer, stand-alone logger or connected sensor: what each one proves, what Regulations 37/2005 and 852/2004 require, and the seven questions to ask before buying.Open
- Cold-chain breakFridge failure, door left open, vaccine out of the fridge: what the texts say, what decides the fate of the goods, the five moves of the first hour and the signals before a breakdown.Open
- Use-by date tracking sheetWhat is in stock and its date, for the daily check: product, lot, use-by or best-before, location, exit.Open
- HACCP and cold-chain glossaryHACCP, CCP, OPRP, TIAC, use-by and best-before dates, chilled and frozen storage, cook-chill, calibration, MKT: each term defined in a few sentences, with its official source.Open
- Food inspection barometerAlim'confiance results aggregated: how France's four hygiene levels are distributed by type of establishment, reason for inspection, region and département, with the method and its limits.Open