Four steps. Ten seconds a day.
From download to inspector-ready, here’s the whole system.
Set up your venue
Sign in with your email (no passwords) and tell Tempd what kind of food business you run. It pre-fills the appliances a venue like yours usually has; rename them, set safe ranges, add your people’s initials. Most venues are done inside three minutes.
Your appliances
Log temps on the dial
Tap a check, spin the dial to the reading, hit confirm. That’s the whole job: about ten seconds, and it works with gloves on, wet hands, and zero phone reception. The entry is time-stamped and initialled automatically.
Main fridge
target 0° to 5°
Watch the day clear itself
Today’s checks live on one screen and tick off as you log. If a reading is out of spec, Tempd asks what you did about it on the spot. A corrective action is attached to the failure before it can be saved, so nothing gets buried.
What’s due now
All clear today.Every check is in. Your record is unbroken.
Hand the inspector a clean report
Pick a date range and generate: a tidy A4 report with every entry initialled, failures highlighted with their fixes, grouped by day in your timezone. Print it, save it as a PDF, or email it. One tap either way.