Food temperature log

Record cold holding, hot holding, cooling and refrigerator temperatures at set times, with corrective actions.

How to use itCheck and record temperatures at the times your plan sets, for example every few hours. When a reading is out of range, write the corrective action next to it.

Recorded byThe cook or role assigned to each check
WhenAt the times set in your food safety plan
Time needed1 minute per reading
Keep itAs your local rules and policy require

Where the food temperature log fits

A temperature log shows the inspector, and your team, that food was kept safe. More importantly, it catches equipment problems early.

Target temperatures and cooling times are set by your local food code. Write them at the top of the log.

11 items. Fill it in on screen or print a copy.

Header

Week or date.
Unit or item.
Target range from your code.

Each reading

Time.
Temperature.
Initials.
In range: yes or no.

Corrective action

What was done.
Food discarded or moved.
Equipment reported.
Manager initials.

Log columns

Log columns
Field	What to write
Time	When the reading was taken
Unit or item	Walk-in, reach-in, hot well, item cooling
Temperature	Reading from a calibrated thermometer
Action	What was done if out of range

Using the food temperature log well

Calibrate thermometers regularly.
Assign readings to a role, not a person.
Record the actual number, not a check mark.
Act on out-of-range readings immediately.
Keep logs as your records policy requires.

A real-world example

At 2 pm, a reach-in cooler reads above the code limit. The cook moves the food to the walk-in, checks product temperatures, discards one item that cannot be verified, and reports the cooler for repair.

Why it matters

Food codes based on the FDA Food Code require cold and hot holding at safe temperatures, and health inspectors often ask for logs. Regular readings and documented corrective action show problems were caught before unsafe food was served.

A filled-in food temperature log

Kitchen and unit	Little Saigon Pho, Houston, walk-in cooler
Target range	41°F or below
8:00 am	37°F, initials TN, in range
12:00 pm	39°F, initials TN, in range
4:00 pm	45°F, initials LD, out of range
Corrective action	Door gasket torn; food probed at 40°F; moved to reach-in
Manager initials	MH, repair called 4:20 pm

The 4 pm reading is out of range, but probing the food shows it is still safe, so it is moved rather than discarded.

What trips people up

Reading the air temperature display instead of probing food. Units can show a cool reading while the product inside is warm.
Writing readings in advance or copying yesterday’s numbers. Inspectors notice identical entries, and it defeats the purpose.
Probing different foods without cleaning the thermometer. Sanitize the probe between items.

Make it fit your workplace

Schools and child care kitchensAdd a column for temperatures at the time food is served, since meals may travel to classrooms.

Ghost kitchensAdd delivery handoff temperatures for a sample of orders each shift.

Worth knowingTape the target range for each unit on its door. The person taking readings sees the limit right where they need it.

What people ask about the food temperature log

How often to check?

As your food safety plan requires; several times a day is common.

Which thermometer?

A calibrated probe or a monitored unit thermometer.

What if a reading is out of range?

Follow your plan and record the action.

How long to keep logs?

Per your local rules and policy.

What is the temperature danger zone?

It is the range between 41°F and 135°F under the FDA Food Code, where bacteria grow quickly. Cold food should stay at 41°F or below and hot food at 135°F or above. Your log’s target range should match the limits in your local code.

Do I need to log cooling temperatures?

Yes when you cool cooked foods, because the Food Code sets a two-stage cooling rule: from 135°F to 70°F within 2 hours, and to 41°F within a total of 6 hours. Logging readings at those points shows the food cooled safely. Many health inspectors ask to see cooling logs.

Useful next reads

More for the same job

Related guides and tools

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Disclaimer: This template is general information for organizing work. It is not medical, clinical or regulatory advice and does not replace your facility’s protocols or the requirements of health authorities. Have a qualified professional review it before use.