Lessons from France in Cybersecurity and Food Safety: Protecting the systems that protect your food

On the night of 11 to 12 October 2026, an overnight cyberattack affected refrigeration systems in hundreds of French supermarkets. Fresh and frozen products had to be discarded after temperatures rose. The incident has highlighted concerns about outdated firmware and equipment that no longer received security updates. As the incident continues to be investigated, the practical consequences included disrupted stores, significant amounts of food waste, and financial losses.

The incident raises questions for every food business using connected technology. How well are we protecting the systems we depend on to keep food safe?

A fridge can look perfectly normal from the outside while the food inside is becoming unsafe. In a connected food business, the cause could be a mechanical fault, a power failure or something less visible like a cyberattack on the system controlling refrigeration.

The digitalisation of food safety management

Managers of food businesses are responsible for a mix of refrigeration units, storage areas, deliveries, hygiene checks, records and regulatory responsibilities (as well as delivering service to customers and managing teams). Much of this work continues around the clock, even when the premises are closed and staff have gone home.

Connected equipment, digital records and temperature monitoring can improve visibility and reduce reliance on someone being physically present to spot a problem. For businesses operating across several locations, these tools can make essential information easier to access and act on.

However, connectivity can also create extra work and responsibilities. The UK’s National Cyber Security Centre warns that increasingly connected operational technology brings security risks alongside benefits such as remote monitoring and maintenance. A cyber incident affecting physical equipment can have consequences beyond the loss of data.

For food business managers, cybersecurity adds a layer of responsibility about operational continuity and food safety, alongside equipment maintenance and staff training.

The role of technology

The French incident provides businesses with a timely reminder to check the technology behind their refrigeration. A unit may keep food cold today while outdated software leaves its controls vulnerable to interference tomorrow.

Start by identifying your connected equipment, its software or firmware version and its support status. Firmware is the software embedded in equipment such as refrigeration controllers. Ask your supplier which systems still receive security updates, and which need an upgrade or replacement.

Make updates part of planned maintenance. Agree who tracks security notices, who installs updates and who checks that the equipment operates correctly afterwards. Work with qualified technicians to schedule and test changes without compromising refrigeration.

If a supplier no longer supports a controller, establish a replacement plan and ask your technical team how to reduce its exposure in the meantime. Do not assume that a functioning fridge has a secure control system.

Control who can access connected equipment

Remote access helps suppliers diagnose faults and maintain equipment, but businesses need to retain control over who can access their equipment.

Change default passwords, give each authorised user an individual account where supported, and restrict permissions to the tasks they need to perform. Protect remote access with multi-factor authentication and remove access when a staff member or contractor no longer needs it.

Ask your IT provider to separate refrigeration controls from guest Wi-Fi and other networks appropriately. Suppliers should use a secure, controlled route for remote support.

These steps reflect National Cyber Security Centre guidance on protecting operational technology. They reduce opportunities for unauthorised access and help limit the consequences if another part of the business’s network suffers an attack.

Choose suppliers who take security seriously

Reliable technology needs reliable support throughout its working life. Ask suppliers to explain their security arrangements in clear terms before you purchase a system, and review those arrangements regularly.

How long will they provide security updates? How quickly will they notify you about a vulnerability or service disruption? Who handles urgent issues outside office hours? What happens when equipment reaches the end of its supported life?

Request clear responsibilities and contact details. Make sure you have a nominated person responsible for coordinating security updates.

Automated alerts allow for faster reactions

Prevention reduces risk. Automated monitoring helps businesses act when a problem still occurs, whether a cyberattack, equipment fault or power failure causes it.

Configure your monitoring system to send notifications as soon as it detects a condition that meets the agreed alert criteria. Those notifications need to reach the responsible people at any hour, including overnight, at weekends and during holidays.

Use suitable channels, such as push notifications, email or voice calls, according to the system’s capabilities and the urgency of the issue.

Set alert thresholds around your food safety procedures. Check how frequently the system measures temperatures and how quickly it delivers notifications. An immediate notification after detection still depends on those settings and a working communication route.

Where supported, enable alerts for missing readings, lost connections and device faults too. A monitoring system that stops reporting needs attention, even if it has not recorded a temperature breach.

Make sure alerts reach someone who can act

An alert at 2am only helps if someone receives it and takes responsibility.

Create an out-of-hours contact rota, assign a backup and set an escalation process for unacknowledged alerts. Keep phone numbers and app settings current. Test the notification route and response arrangements regularly, including outside normal working hours.

Give staff a clear action plan. Identify who can access the premises, contact an engineer and authorise stock movement. Arrange alternative refrigerated storage in advance and confirm that it offers suitable conditions and enough capacity.

Early notification may give a team time to move products before conditions deteriorate further. If stock has already become unsafe, it can still help managers restrict sales, arrange disposal and bring in cleaning teams before customers arrive.

Reducing the impact of fridge failures

Temperature monitoring detects changes in storage conditions; it does not necessarily identify their cause. Businesses still need cybersecurity controls to protect equipment and investigate suspicious activity.

For businesses holding substantial chilled or frozen stock, an incident could put tens of thousands of euro worth of food at risk. Disposal, repairs, cleaning and interrupted trading can add to the cost.

The lesson from France highlights the importance of maintaining supported technology, controlling access and establishing clear communications with suppliers. Make sure that your food safety plan continues after closing time, and not just during business hours.

For advice on automated temperature monitoring and 24-hour, real-time temperature alerts, contact Kelsius.

 

Sources

  • BBC News, 13 October: Fridges in French supermarkets hit by cyber attack https://www.bbc.com/news/articles/crq5nzxv9q4yo
  • National Cyber Security Centre: Secure connectivity principles for operational technology. https://www.ncsc.gov.uk/collection/operational-technology/secure-connectivity/introduction
  • NCSC: Principle 5, Harden your OT boundary. https://www.ncsc.gov.uk/collection/operational-technology/secure-connectivity/principle-5
  • NCSC: Principle 7, Ensure all connectivity is logged and monitored. https://www.ncsc.gov.uk/collection/operational-technology/secure-connectivity/principle-7
  • Food Safety Authority of Ireland: Principles of HACCP. https://www.fsai.ie/business-advice/running-a-food-business/food-safety-management-system-%28haccp%29/principles-of-haccp

Kelsius achieves INAB accreditation for laboratory calibration

ISO/IEC 17025 accreditation demonstrates Kelsius’ technical competence and commitment to accurate, reliable calibration services

Donegal, Ireland, 07 September 2026 – Kelsius is proud to announce that it has achieved accreditation for Temperature Calibration within the scope of -35°C to +50°C from the Irish National Accreditation Board (INAB) to ISO/IEC 17025, the internationally recognised standard for the competence of testing and calibration laboratories.

The accreditation follows an independent assessment of Kelsius’ calibration services in relation to technical competence, calibration procedures, quality management system, equipment, measurement traceability and ability to deliver reliable calibration results within its accredited scope.

This significant achievement provides Kelsius customers with additional confidence that applicable calibration work is carried out by technically competent personnel using controlled procedures and appropriately maintained equipment.

“Achieving INAB accreditation is an important milestone for Kelsius and reflects the expertise, commitment and attention to detail of our team,” said Sabrina Finnegan, Operations Manager at Kelsius.

ISO/IEC 17025 is the international standard used to assess the competence, impartiality and consistent operation of testing and calibration laboratories. INAB is Ireland’s national body responsible for accrediting laboratories and other conformity assessment bodies.

The accreditation further strengthens the quality and technical capabilities supporting Kelsius’ range of temperature monitoring and digital compliance solutions across the food, life sciences and healthcare sectors.

It forms part of the company’s continued investment in quality, technical expertise and reliable customer support.

To learn more about Kelsius products and calibration services, contact the Kelsius team.

Pictured L-R: Rosemary Hayden (INAB) presenting to the Kelsius team Donal McGee, Sabrina Finnegan & Lorraine McClafferty.

 

 

Continue reading

Davy Byrnes simplifies food safety compliance, saves staff time and makes safety checks easier

Davy Byrnes is one of Dublin’s most recognised pubs, known for its literary heritage, distinctive character and reputation for quality food and hospitality. With a busy kitchen, multiple staff members and several cold-storage units, its food safety procedures must be efficient, reliable and easy to follow.

 

 

Before introducing Kelsius FoodCheck 2.0, the team relied on paper records to document food temperatures and daily HACCP checks. This required considerable staff time, created additional administration and made it more difficult for management to review completed checks.

With the implementation of FoodCheck 2.0, sensors now automatically monitor temperatures across multiple refrigeration and freezer units. Kitchen staff use connected digital probes to record cooked-food temperatures quickly during normal service.

The system has reduced paperwork and repetitive manual checks, while giving staff more time to focus on core kitchen duties. Straightforward digital processes are easy to learn and use across different shifts and experience levels.

Temperature records, completed checks and reports are stored digitally in one place. This gives Davy Byrnes management clearer oversight of food safety activity and allows reliable records to be accessed quickly for audits, internal reviews and Environmental Health Officer (EHO) inspections.

By improving consistency, accountability and access to information, FoodCheck 2.0 gives Davy Byrnes greater confidence that essential food safety checks are completed and that reliable evidence is available when required.

 

 

To start improving your compliance and efficiencies, contact Kelsius today.

Hours saved daily, instant traceability – just some of the benefits The Beaumont Mayfair enjoys using Kelsius

Operating at five-star standards leaves no room for compromise, especially when it comes to food safety. At The Beaumont Mayfair, a luxury London hotel with multiple kitchens, dining areas, and service environments, maintaining compliance across departments was becoming increasingly complex.

The Challenge

Before introducing Kelsius FoodCheck 2.0, the team relied heavily on paper-based processes. This created unnecessary administration, limited real-time visibility, and introduced risk around record accuracy, particularly during busy service periods. In an environment where rapid access to accurate data is critical, this approach left gaps in traceability and audit readiness.

 

 

Following implementation of the Kelsius system, the impact was immediate.

Digital workflows replaced manual checks, allowing kitchen teams to complete tasks quickly and consistently using probes and tablets. Management gained instant oversight across more than 20 refrigeration units, with automated monitoring and alerts helping prevent stock loss and reduce risk. Reporting, once time-consuming, is now accessible in seconds, supporting daily operations and audit preparation.

Hours saved daily, instant traceability

The hotel estimates a time saving of two to three hours per day, driven by faster checks, automated monitoring, and streamlined reporting. Beyond efficiency, the shift to tamper-proof digital records has strengthened due diligence and eliminated the risk of falsified entries.

Crucially, the system provides instant traceability across all operations, from goods-in to cooking compliance, while remaining flexible enough to match the hotel’s HACCP requirements.

Today, Kelsius is embedded across the Beaumont’s kitchens, pastry, private dining, and bar operations. The result is a more controlled, consistent, and confident approach to food safety, one that meets the expectations of a five-star environment while freeing up valuable time for staff to focus on service.

 

 

To book your free Kelsius demo, contact the Kelsius sales team.

 

Podcast – Inside the Cold Chain: How Real-Time Data is Securing Pharmaceuticals in Transit

What happens when a fridge fails mid-transit? In pharma, it could mean losing thousands in stock or worse, risking patient safety.

In this episode, we dive into how CoolTrak365 by Kelsius is helping life sciences, laboratories, and wholesale pharma providers protect their cold chain. With real-time alerts, GPS tracking, and tamperproof audit trails, CoolTrak365 offers full end-to-end visibility for sensitive medical shipments from the factory to the pharmacy.

Listen to the episode now here.

 

Ardingly College uses FoodCheck 2.0 from Kelsius: “…alerts help protect us from costly stock losses…it gives us real peace of mind…”

Ardingly College is a leading independent school in West Sussex, providing education and pastoral care for a large pupil community. The College operates a high-volume catering operation delivering daily meals for pupils alongside front-of-house hospitality for events, summer programmes, and visitors. Food safety, due diligence, and consistency are central to the catering team’s responsibilities.

The Challenge

Food safety management at Ardingly College previously relied on paper-based HACCP systems. This created a significant administrative burden, with multiple folders and binders requiring constant updating.

Paperwork frequently became damaged or incomplete in kitchen environments, and missing sheets caused frustration during inspections. Paper processes also created risk around record integrity during busy service periods, with limited assurance that checks were completed correctly and at the right time.

In addition, refrigeration failures during weekends or holiday closures had previously resulted in significant stock losses before issues were identified. The College required a more reliable, audit-ready system that reduced risk, saved time, and strengthened due diligence.

The Solution

Ardingly College looked to Kelsius’ FoodCheck 2.0 solution to reduce the administrative workload and paperwork, improve compliance and inspective preparation, and reduce time spent on food safety procedures and manual checks.

Results

Results achieved using FoodCheck 2.0 included:

  • Around two hours saved per day.
  • Paper records eliminated.
  • Reduced reliance on manual checks with 24/7 automated fridge and freezer monitoring.
  • Stock loss prevented thanks to early alerts.
  • Weekly compliance reporting consolidated into a single digital summary.
  • Improved EHO confidence.

Kelsius has become a core part of daily operations at Ardingly College, delivering stronger audit readiness, improved accountability, reduced waste risk, and greater confidence that food safety standards are being upheld consistently across the catering operation.

 

 

With Kelsius, Conference Aston & Wilson Vale transform food safety culture and go fully digital

Conference Aston is Birmingham’s only residential conference centre, located on the Aston University campus. The venue operates a single kitchen serving hotel guests, delegates and private events. With a focus on delivering high-quality, safe catering experiences, Conference Aston combines hospitality excellence with modern operational management.

Managing food safety across a large hospitality venue with a single kitchen was becoming increasingly complex. Conference Aston relied on paper-based HACCP records, which could be time-consuming, inconsistent and prone to human error or falsification. Chefs used to spend hours photocopying and filing paperwork.

Audits could be slow with record-keeping traceability time-consuming to trace when issues arose. The leadership recognised the need for a modern, digital solution to standardise checks, ensure accuracy, and provide instant access to compliance data across all catering operations.

With the introduction of FoodCheck 2.0 from Kelsius, the Executive Head Chef has been able to tailor the system’s tasks and workflows to match existing operations, adding checks for deliveries, cleaning, and equipment monitoring. The platform’s flexibility allows new tasks, users and schedules to be added instantly, ensuring the system always reflects current operational needs.

Conference Aston and Wilson Vale have transformed their food safety culture by moving from paper to a fully digital, automated process. The team now saves five hours each week, operates more sustainably, and has complete confidence in compliance and traceability. The Kelsius FoodCheck 2.0 system has become integral to daily operations, helping Conference Aston deliver the highest standards of food safety, quality and guest assurance.

 

 

Why Independent Temperature Monitoring Matters for Food Safety

Modern refrigeration systems are designed to maintain safe storage temperatures. But if something goes wrong with the system itself, how quickly would your business know?

For supermarkets, food retailers, manufacturers and cold storage operators, maintaining the correct storage temperature is essential to food safety, product quality and business continuity.

Modern refrigeration systems often include built-in temperature sensors, controls and alarms. However, relying solely on these systems for both refrigeration control and temperature monitoring can create additional risks when equipment malfunctions or unexpected disruptions occur.

Independent temperature monitoring provides an additional layer of protection, helping businesses detect temperature excursions early, protect valuable stock and reduce food waste.

Refrigeration Control vs Independent Temperature Monitoring

Refrigeration controllers are designed to regulate cooling equipment, managing compressors, fans and defrost cycles to maintain the required temperature.

Independent temperature monitoring serves a different purpose. Using separate wireless sensors, an independent monitoring system measures and records storage temperatures without controlling the refrigeration equipment itself. When temperatures move outside predefined limits, automated alerts can notify designated personnel.

This distinction is important. If a refrigeration controller develops a fault, an independently operating monitoring system can provide an additional source of temperature information, helping businesses identify potential problems before they escalate.

The Importance of Independent Monitoring

Refrigeration failures can happen at any time, often without immediate warning. A malfunctioning component, power interruption, incorrect temperature setting or technical disruption can cause storage temperatures to rise unnoticed.

If temperature monitoring and refrigeration controls depend on the same system, a fault affecting shared components could also affect the ability to detect or report a problem.
Independent wireless temperature monitoring helps reduce this reliance by providing a separate means of measuring storage conditions. For food businesses, this offers several important benefits:

  • Early detection: Automated alerts notify designated staff when temperatures exceed configured limits, including outside normal operating hours.
  • Reduced food waste: Earlier warnings allow teams to investigate issues and take action to help protect chilled and frozen stock.
  • Greater visibility: Access current and historical temperature records across multiple storage areas or locations.
  • Improved food safety: Accurate digital records support HACCP procedures, audits and inspections.
  • Operational resilience: An additional monitoring system can help reduce dependence on refrigeration controls as the sole source of temperature information.

Independent monitoring cannot prevent refrigeration failures or cyberattacks. However, it can improve the ability to identify temperature changes and respond quickly.

As refrigeration systems become increasingly connected, businesses should consider whether their existing monitoring arrangements provide sufficient protection when something goes wrong. Understanding how monitoring sensors, power supplies, networks and alert systems operate together can help identify potential gaps in cold chain protection.

For food businesses managing valuable stock, the ability to detect a temperature excursion early can make a significant difference to the outcome.

Protect Your Stock. Strengthen Your Food Safety.

Effective cold chain management requires more than maintaining the correct temperature. It requires reliable monitoring, timely alerts and the ability to respond when storage conditions change.

Independent temperature monitoring adds another layer of visibility and protection, helping businesses safeguard food stock, reduce waste and maintain confidence in their food safety processes.

Kelsius Shortlisted in Technology Category at the Guaranteed Irish Business Awards

Kelsius is delighted to have been shortlisted as a finalist in the upcoming Guaranteed Irish Business Awards. 

Kelsius has been named as a finalist in the Technology category. The recognition is timely as Kelsius has just announced its new innovations in technology, with the launch of FoodTrak365 and CoolTrak365 for temperature monitoring for goods in transit.  The new products add to Kelsius’ suite of monitoring systems for the food and healthcare industries which allow businesses to reduce costs, improve compliance, protect stock, and save staff time by introducing automation and removing manual processes.

The Guaranteed Irish Business Awards recognise Irish businesses and organisations that invest in long-term employment, strengthen local communities, and deliver trusted, high-quality products and solutions. At Kelsius, these principles are part of how the company operates, from designing and manufacturing products in Donegal to partnering with Irish suppliers, helping drive economic growth at both a local and national level.

Commenting on the announcement of finalists, Guaranteed Irish CEO Bríd O’ Connell said, “It is more important than ever to recognise and support the companies driving progress here in Ireland, businesses whose ambition, creativity, and commitment benefit not just their industries, but the wider Irish economy and communities they serve.” 

The awards are judged by an independent panel of industry leaders, including representatives from Matheson, An Post, Musgrave, PTSB, Viatel Technology Group and FBD Insurance.

Winners will be announced at the Guaranteed Irish Business Awards ceremony which will take place in a new venue, the Dublin Royal Convention Centre on 5 March.

For more, visit https://www.guaranteedirish.ie/giba-shortlist/

Podcast – The Deep Dive: Food Safety Reimagined

Welcome to The Deep Dive, where we explore the technologies transforming commercial kitchens from paperwork chaos to digital confidence.

In this episode, we unpack the revolution happening behind kitchen doors – the shift from stacks of paper logs to automated, verified compliance. We’re diving deep into Kelsius’s FoodCheckToGo, an automated digital HACCP system that’s changing how restaurants, hotels, hospitals, and retail food businesses manage food safety.

Discover how Bluetooth-enabled temperature probes, cloud-based documentation, and real-time alerts are eliminating pencil-whipping, saving 30+ hours per week, and turning audit anxiety into audit confidence. From preventing thousands in stock losses to impressing environmental health officers, this is the story of how technology is protecting both businesses and consumers – one verified temperature reading at a time.

Perfect for: Kitchen managers, food business owners, operations directors, compliance officers, and anyone interested in foodtech innovation.

Listen to the episode here.