Food temperature log
Log template
Check this template against your local regulations and your own policies before you use it.
- Business
- Location
- Date
- Write your limits from your food safety plan here: fridges at or below ______, freezers at or below ______, hot holding at or above ______.
- Check every unit at opening, mid-shift and closing, or as often as your food safety plan says.
- Use a calibrated probe thermometer for food; for fridges, read the air or a probe in a glass of water kept inside.
- If a reading is out of range, write what you did (for example, moved the food, adjusted the unit, threw food out) and tell the manager.
| Date | Time | Unit | Reading (°F/°C) | Within limit? (Y/N) | Action taken | Initials |
|---|---|---|---|---|---|---|
