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.
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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Instead of filling in paper templates, Paddl generates cooking temperature logs automatically with AI - complete with digital signatures, mobile access, automatic reminders, and audit-ready records for EHO inspections.
Why you need this
What's included
How to use this template
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.
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.
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.
Clean the probe between uses
Wipe and sanitise the probe between different foods to avoid cross-contamination, then file the completed log.
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