Refrigeration Log

A refrigeration log is a record of temperatures and checks used to monitor refrigerators, walk-in coolers, freezers or other temperature-controlled storage equipment. In a restaurant, it provides evidence that food has been stored under the conditions required by the food-safety plan and helps staff identify equipment problems before they put food at risk.

What a refrigeration log records

• Date and time of each check.
• Equipment identification, such as walk-in cooler, reach-in refrigerator or freezer.
• Measured temperature and the required operating limit.
• Name or initials of the employee completing the check.
• Any corrective action, repair or follow-up verification.

How to monitor refrigeration

Use a calibrated thermometer or the monitoring method specified by the food-safety plan. Equipment displays and data loggers can help identify trends, but staff should verify conditions as required and check food temperatures when there is a concern. Monitoring frequency should reflect the equipment, product risk and local requirements.

What to do when a reading is out of range

Investigate the cause, check affected food and its time-temperature history, move product to suitable equipment if necessary and follow the approved corrective-action procedure. Do not assume that food is safe simply because the refrigerator returns to its normal temperature.

Chef’s tip: Record actual readings rather than copying the previous entry. A completed log is useful only when it reflects a real check and any deviation is followed up.

Key distinction: A refrigeration log documents monitoring and corrective actions; it does not replace equipment maintenance or direct product-temperature checks when needed.