🌡️ Kitchen Temperature Log Sheet

A printable temperature log for refrigeration, freezers, cooking, and hot/cold holding — for daily HACCP record keeping.

Property / Outlet Name

Log Date

Recorded By

Refrigeration & Freezer Log

Target range — Fridge: at or below 5°C | Freezer: at or below -18°C

Unit	Time	Temp (°C)	Within Range?	Corrective Action	Initials

Cooking & Reheating Log

Target — Poultry: 74°C min | Ground meats: 71°C min | Whole cuts/fish: 63°C min | Reheating: 74°C min

Item	Time	Internal Temp (°C)	Within Range?	Corrective Action	Initials

Hot & Cold Holding Log

Target — Hot holding: at or above 63°C | Cold holding: at or below 5°C

Item / Station	Time	Temp (°C)	Within Range?	Corrective Action	Initials

Notes / Corrective Actions Summary

Danger zone reminder: Food held between 5°C and 60°C for more than 2 hours (cumulative) should be discarded, as this range allows rapid bacterial growth.

This log is a general operational reference and does not replace your property's certified HACCP plan or local food safety regulations. Always verify acceptable temperature ranges against your local health authority.

Related HACCP Tools

✅ HACCP Kitchen Checklist Full inspection checklist covering receiving, storage, hygiene, and cleaning. 🧽 Kitchen Cleaning Schedule Template Daily, weekly, and monthly cleaning tasks with sign-off tracking.

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