SEM-BLE-Eye
Eye sensor
Bluetooth temperature, humidity, movement and door sensor.
- Bluetooth
- Temperature
- Humidity
- Movement
Specs Spec on request
For restaurants, pubs, hotels, contract caterers, and school and care kitchens
Fridge checks that never miss a night, and the record your EHO asks for
SFBB asks you to check fridges and chilled display at least once a day. A sensor watches them around the clock and keeps the record for your next inspection. For smaller sites we use small, lower-cost Bluetooth sensors, the same type we fit in delivery vehicles, so one kitchen doesn't need a warehouse system.
- Kitchen fridges, freezers, walk-in cold rooms and cellars
- Small Bluetooth sensors for smaller sites
- Traceable or UKAS calibration for every sensor we supply (UKAS accredited calibration laboratory No. 10723 for temperature)
Kitchen fridge 107:15
3.2°C
What the EHO asks
The rules a kitchen is inspected against
- SFBB
Daily checks and a diary
Fridges and chilled display checked at least once a day, starting with your opening checks, with a diary and a 4-weekly review. Northern Ireland uses Safe Catering and Scotland CookSafe.
Read the guide - FSHR Sch. 4
Cold and hot holding
Chilled food at 8 °C or below and hot food at 63 °C or above in England, Wales and Northern Ireland, with one under-four-hour and one under-two-hour allowance on service or display. Each allowance is a defence you have to prove.
Read the guide - FHRS
Your food hygiene rating
The FSA's example of a hygiene score that on its own caps a business at a 4: fridges 'generally below 8°C but some evidence of rising above such as when busy', with some lapses in monitoring. Scotland runs the FHIS (Pass or Improvement Required) instead.
Read the guide - Scotland
No time allowances
No chill temperature in law, no two-hour or four-hour defence, and reheated food must reach 82 °C unless that would spoil it. FSS's CookSafe recommends running chills at 5 °C or below.
Read the guide
What we monitor
The fridges and stores a kitchen depends on
Kitchen fridges and freezers
Each unit with its own limit and an alarm to the person on shift, so an overnight failure is found before service, not during it.
Walk-in cold rooms and cellars
Chill rooms, freezer rooms and drinks cellars, with door contacts where a door left open is the usual cause.
Chilled display and grab-and-go
Counters and display fridges, where the four-hour rule lives and the time has to be on the record.
Many kitchens
Contract caterers and groups see every site on one record; school and care kitchens each keep their own.
How JTF helps
Start small with Bluetooth, grow onto the same platform
For a single kitchen or a small site, Bluetooth Eye sensors are the lower-cost way in: small, with a battery that lasts up to 5 years, reporting to Sematics through a compact Bluetooth gateway on site. Larger kitchens and caterers with many sites suit Node+ sensors and gateways. Both report to the same Sematics record, alarms and reports.
SEN-AIN
Node+ Embedded
Sealed wireless temperature sensor for fridges, freezers and stores.
- LoRaWAN
- Temperature
Specs Datasheet
AC-DOOR-IND, AC-DOOR-2W
Door switches
Dry contact door switches for the Node+ range.
- Wired to Node+
- Door
Specs Datasheet
Specs Datasheet
Our food guidance
The kitchen rules, explained from their sources
Catering and retail
63 °C, the two-hour and four-hour rules, cooling and goods-in.
Read the guidanceChilled food: 8 °C or 5 °C?
The legal ceiling, the advice figure and your own limit.
Read the guidanceCooling times compared
SFBB, Safe Catering, CookSafe and the FSAI side by side.
Read the guidanceIreland
The FSAI figures for kitchens in Ireland.
Read the guidance
Services for this sector
One team for monitoring, mapping, calibration and support
Temperature monitoring
Wireless sensors, alarms that reach a person and an audit trail of who acted.
Explore the serviceUKAS calibration
Temperature calibration in our UKAS accredited calibration laboratory No. 10723, or on your site.
Explore the serviceInstallation and support
Design, installation, training and engineer cover from one UK team.
Explore the serviceService agreements
What each tier covers and how fast we respond, in plain words.
Explore the service
Free checklist
Food temperature control: UK and Ireland at a glance
Chill, frozen and hot holding limits, tolerances, time rules and record periods for England, Wales, Northern Ireland, Scotland and Ireland, on one PDF. Every answer behind it is in our food temperature guidance, with its source.
Questions
What people in your sector ask us
Do I still need my SFBB diary?
Yes. SFBB's diary and 4-weekly review are the published structure for small businesses. A sensor gives you the readings behind it, and catches the overnight failure a once-a-day check misses.
Do you work with restaurants and pubs?
Yes. Most of our sites are food manufacturers, cold stores, distributors and healthcare, and our case studies come from them. The sensors, platform and alarms are the same ones those sites use, and the Bluetooth sensors suit a smaller kitchen.
How often will an EHO inspect us?
In England it depends on your risk category under the Food Law Code of Practice: from every 6 months for the highest-risk businesses to about every 2 years for lower-risk ones, and very low-risk businesses may go longer between inspections. Whenever they come, the record is ready.
How often should hot food be probed?
The law doesn't say. Our recommendation: probe hot-held food at the start of service and at least every 90 minutes, and every hour in hospitals, care homes and nurseries, and record it. If food is found below 63 °C, count the time from the last reading at or above 63 °C.
What does calibration cover?
Calibration for every sensor we supply: traceable to national standards as standard, or UKAS accredited where you need it (temperature in our own UKAS accredited calibration laboratory No. 10723; other parameters through accredited partners).
Reviewed by Jake Farrow, Managing Director, on 19 October 2026.
Sources
- FSA: Safer food, better business, chilled storage and display
- The Food Safety and Hygiene (England) Regulations 2013, Schedule 4 (temperature control)
- The Food Hygiene (Scotland) Regulations 2006, Schedule 4 (temperature control)
- FSA: Food Hygiene Rating Scheme Brand Standard
- FSA: Food Law Code of Practice (England)
- Food Standards Agency: chilling (food hygiene for businesses)
20-minute compliance check
How would your kitchen do on temperature at the next EHO visit?
In 20 minutes we go through your fridges, freezers, checks and records with you. You get the gaps in writing. No product tour.