SEN-AIN
Node+ Embedded
Sealed wireless temperature sensor for fridges, freezers and stores.
- LoRaWAN
- Temperature
Specs Datasheet
For food and drink manufacturers and their technical teams
Temperature CCPs that hold up at audit and at 3am
HACCP gives you the principle and leaves you the numbers: the limit, how often you monitor, the alarm and the record. BRCGS then asks to see monitoring that detects a loss of control and, wherever possible, warns in time to act. We monitor process rooms, chillers, blast chillers and cold stores, with alarms set around how each one runs.
- Process rooms, cold rooms, blast chillers and despatch
- Alarms set inside the critical limit, with delays from your own data
- Traceable or UKAS calibration for every sensor we supply (UKAS accredited calibration laboratory No. 10723 for temperature)
Finished goods chiller03:40
2.9°C
What the auditor or EHO asks
HACCP sets the structure, BRCGS fills in the detail
BRCGS clause numbers are checked against the published Food Safety Issue 9; the wording is paraphrased.
- Reg. 852/2004 Art. 5
A HACCP-based system
Critical limits at critical control points, effective monitoring, corrective action, regular verification, and records in proportion to the business.
Read the guide - BRCGS Food Safety 2.10
CCP monitoring and records
Monitoring that detects loss of control and, wherever possible, gives information in time to act. Records carry the date, time and result, are signed, and are verified where appropriate; electronic records need evidence they were checked.
Read the guide - BRCGS Food Safety 6.1.5
Temperature distribution
Where conditions can vary inside equipment critical to safety or quality, such as ovens, freezers and cold stores, it is validated and verified at a frequency based on risk and the equipment's performance.
Read the guide - BRCGS Food Safety 6.4
Calibration
Measuring devices listed, checked at a risk-based frequency, traceable where possible, with calibration uncertainty considered against critical limits.
Read the guide - Reg. 852/2004 Annex II Ch. IX
Cooling
Food to be held chilled is cooled 'as quickly as possible' after heat processing. UK law gives no time, so your cooling step needs a validated profile of its own.
Read the guide - BRCGS Food Safety 3.3.2
How long to keep records
For a defined period that considers legal and customer requirements and shelf life, and at least shelf life plus 12 months.
Read the guide
A CCP that holds up
From a limit on paper to evidence at audit
- LimitA number with a source
- MonitoredLogged continuously
- AlarmedInside the critical limit
- CorrectedAction and product decision
- VerifiedReviewed and signed
100%
of alarms acknowledged at a global food manufacturer in 2026, with every expected reading received
What we monitor
Every step where temperature is a control
Process and production rooms
Chilled production and high-care areas, each with its own limit, alarm route and record.
Blast chillers and cooling
The step where things go wrong between cooking and chilling, alarmed early on the curve so a slow chill is seen in time.
Cold rooms and finished goods stores
Raw materials, work in progress and finished goods, with door contacts and mapping to place the probes.
Despatch and marshalling
Where product waits for a vehicle, with time outside control on the record.
Refrigeration plant and incoming supply
Energy monitoring on refrigeration plant and the incoming supply, charted beside the temperatures the plant holds. See energy monitoring.
How JTF helps
Sensors for production floors, cold rooms and despatch
Sealed IP67 sensors, probes for the points that need them, and door sensors where an open door is the usual cause. Node+ embedded and Node+ PT100 are designed to meet EN 12830:2018, accuracy class 0.2. Sematics keeps every reading, alarm and response, and named users complete the compliance checks your verification needs.
SEN-BEP
Node+ PT100
PT100 probe input for ultra-low freezers, tanks and medical fridges.
- LoRaWAN
- Temperature
- Door
Specs Datasheet
Specs Datasheet
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
Temperature as a critical control point, from its sources
Manufacturing and HACCP
Limits, monitoring, corrective action, verification and records.
Read the guidanceBRCGS and temperature
Food Safety Issue 9, clause by clause.
Read the guidanceProduct temperatures
The figures 853/2004 sets for meat, poultry, mince and fish.
Read the guidanceChilled food: 8 °C or 5 °C?
Pick one number, write down why, alarm before it.
Read the guidanceCooling times compared
Where the law, SFBB, ButcherSafe and the FSAI differ.
Read the guidanceWarehouse mapping and monitoring
Where the probes go in a cold store.
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 serviceTemperature mapping
A managed study, from protocol to report, with probe positions you can defend.
Explore the serviceUKAS calibration
Temperature calibration in our UKAS accredited calibration laboratory No. 10723, or on your site.
Explore the serviceValidation (IQ OQ PQ, DQ)
Hardware IQ and OQ, the platform validated by Sematics, and your URS, DQ and PQ.
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
How often should a temperature CCP be logged?
The law doesn't say: it is a HACCP decision you justify. Our recommendation is every 10 minutes or less, and 5 minutes for cooling and ready-to-eat chill, with alarms set inside the critical limit by at least the instrument accuracy. Node+ sensors log every 5 minutes by default.
Who has to check electronic records?
BRCGS asks for CCP records verified where appropriate by an authorised person, and evidence that electronic records were checked. In Sematics a named user completes each compliance check, with every alarm and its actions listed, and the completion is recorded with their name, role and time.
How do you set alarms without constant false alarms?
Each probe has its own limits and delay, set from that unit's door and defrost recovery data. An excursion that recovers inside the delay is still recorded, without paging anyone, and a real loss of control still reaches a person.
How often should probes be calibrated?
BRCGS says risk-based. Our recommendation is traceable calibration at least every 12 months, UKAS accredited where a regulator, standard or customer requires it, at three or more points that bracket the operating range and the alarm set points, with results reported as found and, where adjusted, as left. 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).
How long do we keep the records?
BRCGS Food Safety sets at least shelf life plus 12 months. Sematics keeps records unaltered for as long as you're with us, and if you leave, the complete set comes to you in searchable formats.
Reviewed by Jake Farrow, Managing Director, on 19 October 2026.
20-minute compliance check
Would your temperature CCPs stand up at your next audit?
In 20 minutes we go through your limits, monitoring, alarms, verification and calibration with you. You get the gaps in writing. No product tour.