SEN-AIN
Node+ Embedded
Sealed wireless temperature sensor for fridges, freezers and stores.
- LoRaWAN
- Temperature
Specs Datasheet
For food retailers, from a single shop to a multi-store estate
Every chiller and freezer in every store, on one record
On a shop floor, temperature is a defence you have to prove: in England, Wales and Northern Ireland, chilled food on display may go above 8 °C once, for under four hours, and only if you can show the time. We monitor display chillers, freezers and back-of-store cold rooms, so head office sees every store and each store sees its own.
- Display chillers, frozen cabinets and back-of-store cold rooms
- Every store on one record, each with its own alarm route
- Traceable or UKAS calibration for every sensor we supply (UKAS accredited calibration laboratory No. 10723 for temperature)
Dairy multideck 406:52
3.6°C
What the EHO and your auditors ask
The rules a store's fridges answer to
- FSHR Sch. 4
8 °C and the four-hour display rule
Chilled food kept at 8 °C or below in England, Wales and Northern Ireland, with one period of under four hours above it allowed on display. The defence is yours to prove. Scotland has no four-hour defence.
Read the guide - Quick-frozen food
Frozen cabinets
Quick-frozen food at −18 °C or colder. A retail display cabinet may run warmer, but never warmer than −12 °C, and needs at least one easily visible thermometer.
Read the guide - FSHR reg. 12
Due diligence
The defence that you 'took all reasonable precautions and exercised all due diligence'. Records are the core of it.
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
What we monitor
From the back door to the shop floor
If you have a Primary Authority partnership, ask it for assured advice on your limits and records, then show the same record in every store.
Display chillers and multidecks
Each case to its own limit, with alarm delays set from its defrost and restocking pattern.
Frozen cabinets and freezers
Well freezers, upright cabinets and back-of-store freezers, alarmed before stock gets near the legal limit.
Back-of-store cold rooms
Chill and freezer rooms with door contacts, because a door left open after a delivery is the usual cause.
The whole estate
Head office and area managers see every store; each store manager sees their own units and alarms.
How JTF helps
Sensors sized for a shop, gateways sized for an estate
Sealed Node+ sensors for cases and cold rooms, small Bluetooth Eye sensors (through a Bluetooth gateway) for single fridges, and compact gateways for a shop's back office. Node+ embedded is designed to meet EN 12830:2018, accuracy class 0.2.
SEM-BLE-Eye
Eye sensor
Bluetooth temperature, humidity, movement and door sensor.
- Bluetooth
- Temperature
- Humidity
- Movement
Specs Spec on request
AC-DOOR-IND, AC-DOOR-2W
Door switches
Dry contact door switches for the Node+ range.
- Wired to Node+
- Door
Specs Datasheet
Specs Datasheet
Specs Datasheet
Our food guidance
The shop-floor rules, explained from their sources
Catering and retail
63 °C, the two-hour and four-hour rules, and goods-in.
Read the guidanceChilled food: 8 °C or 5 °C?
The legal ceiling, the advice figure and your own limit.
Read the guidanceFrozen food and cold stores
−18 °C and the −12 °C retail cabinet tolerance.
Read the guidanceWhere the rules differ
England, Scotland, Ireland, the FSA and retailer codes side by side.
Read the guidanceProduct temperatures
Mince, poultry, meat and fish, and the figures behind them.
Read the guidanceIreland
The FSAI figures and Irish law, for stores on both islands.
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 shops have to monitor fridges continuously?
No. SFBB asks for fridges and chilled display to be checked at least once a day, starting with your opening checks. That is the published minimum; a sensor closes the overnight gap and keeps the record for you.
What should a display chiller alarm at?
Our recommendation: work to 5 °C, or the product limit if it is tighter. Alert when the air has been above your working limit for more than 30 minutes, so a restock or defrost doesn't page anyone, and raise an action alarm before the food can reach 8 °C, the legal limit in England, Wales and Northern Ireland.
Does a frozen cabinet have to be at −18 °C?
Quick-frozen food must be at −18 °C or colder, with a retail display cabinet allowed to run warmer but never above −12 °C. Other frozen food has no fixed figure in law; SFBB for retailers calls −18 °C good practice.
Can head office see every store?
Yes. Each store keeps its own units, limits and alarm routes, and head office and area managers see every store on one record, with scheduled reports for each store or the whole organisation.
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
- The Food Safety and Hygiene (England) Regulations 2013, Schedule 4 (temperature control)
- Food Standards Agency: chilling (food hygiene for businesses)
- The Quick-frozen Foodstuffs (England) Regulations 2007
- Commission Regulation (EC) No 37/2005 on the monitoring of temperatures of quick-frozen foodstuffs
- FSA: Safer food, better business, chilled storage and display
- FSA: Food Hygiene Rating Scheme Brand Standard
20-minute compliance check
How would your stores do on temperature at the next EHO visit?
In 20 minutes we go through your chillers, freezers, cold rooms, alarms and records with you. You get the gaps in writing. No product tour.