Food SafetyPDF + Editable Spreadsheet

Cooking Temperature Log

A cooking temperature log for recording the core temperature of high-risk foods, with the 75°C standard and the equivalent time and temperature combinations.

Free downloadReady to useUK compliant
Cooking Temperature Log
PDF + Editable Spreadsheet
7 sections included

Cooking is the step that kills harmful bacteria in raw meat, poultry, and other high-risk foods, so the core temperature matters. This free log lets you record the core reading for each cooked item against the 75°C reference, with space for the equivalent combinations such as 70°C for two minutes or 80°C for six seconds, plus reheating to 82°C in Scotland.

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Why you need this

Recording core cooking temperatures is direct due diligence evidence for high-risk dishes
Undercooked poultry and meat are a leading cause of campylobacter and salmonella cases
A core probe reading proves the food reached a safe temperature, unlike a visual check
EHO officers expect to see cooking records where you serve high-risk food in volume
It supports your HACCP plan by evidencing a critical control point at the cook step

What's included

Daily cooking temperature log with core reading column
Reference panel for the 75°C standard and equivalent time-temperature combinations
Note on reheating to at least 82°C where Scottish guidance applies
Food item and batch columns so you can trace a specific cook
Corrective action column for any item that did not reach temperature
Probe calibration reminder line
Staff initials and sign-off for each record

How to use this template

1

Probe the thickest part

Insert a clean, calibrated probe into the centre or thickest part of the food, which is the slowest point to heat.

2

Record the actual core reading

Write the number you see. The reference is 75°C, or an equivalent such as 70°C held for two minutes.

3

Keep cooking if it is low

If the core is below target, return the food to the heat and probe again, then record the final safe reading.

4

Clean the probe between uses

Wipe and sanitise the probe between different foods to avoid cross-contamination, then file the completed log.

Tips for getting the most from this template

Probe more than one piece from a large batch, because the centre of the tray heats slowest
Let the probe reading settle for a few seconds before you write it down
Calibrate the probe in ice water (0°C) regularly and record it
A burger or sausage that is pink in the middle has usually not reached a safe core temperature
Paddl can prompt the cook to log core temperatures and store every reading against the dish

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