A deviation log is a record used to document departures from an established procedure, specification, limit or operating requirement. In a restaurant food-safety system, it may record a missed temperature limit, incomplete sanitation task, equipment failure, labelling error or other event that requires assessment and corrective action.
Control the immediate risk first. For a food-safety deviation, stop the affected activity where necessary, identify and hold potentially affected product, assess it using the operation’s food-safety plan and applicable requirements, and determine whether it can be used or must be discarded. Correct the process, investigate why the event occurred and document the action taken.
A temperature log records routine measurements. A deviation log records an event in which a requirement was not met and documents the response. A temperature log may provide the evidence that triggers a deviation entry, but the two records serve different purposes.
Example: A walk-in cooler is found above its established operating limit. The manager records the reading and time, checks affected food, documents the product assessment, arranges equipment service and verifies that the unit returns to the required condition.
Chef’s tip: Record the facts at the time of the event. Avoid vague entries such as “fridge too warm—fixed”; include the actual reading, affected products and evidence of the corrective action.
Key distinction: A deviation is the departure from a requirement. A deviation log is the record of the event, its assessment and the actions taken.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
