Temperature Log

Temperature log is a written or electronic record of food or equipment temperatures measured at specified times. In a restaurant, temperature logs support monitoring of receiving, refrigeration, freezing, cooking, cooling, reheating and hot or cold holding. They provide evidence that required food-safety controls are being checked.

What a temperature log should include

• Date and time: when the reading was taken.
• Food or equipment: identify the product, batch, refrigerator or holding unit.
• Reading: record the measured temperature and unit.
• Employee: identify who performed the check.
• Corrective action: document what happened when a reading was outside the required limit.
• Verification: supervisor review where required by the food-safety plan.

How to use the log

Take measurements using a suitable, accurate thermometer and follow the required monitoring frequency. Record actual readings rather than writing “OK.” If a reading is outside the limit, take the corrective action specified in the food-safety plan and document the result.

Example: a walk-in cooler temperature log records morning and evening readings, the employee’s initials and any corrective action when the unit is outside its operating range.

Temperature log versus verification log

Temperature log records the actual monitoring readings. Verification log records the review or independent check confirming that the monitoring system is being followed and is effective.

Chef’s tip: keep logs legible, complete and accessible to authorised staff. A temperature log is only useful when readings are accurate and deviations lead to documented corrective action.