Food SafetyPDF

Temperature Log Sheets (Fridge, Freezer, Cooking, Cooling & Delivery)

A printable temperature log pack for UK kitchens: fridge and freezer record sheets, a cooking temperature log, a cooling record, a hot-holding log and a delivery temperature record, each with a corrective action column and the target range printed on the sheet.

Free downloadReady to useUK compliant
Temperature Log Sheets (Fridge, Freezer, Cooking, Cooling & Delivery)
PDF
6 record sheets

Temperature is the control EHO officers check first, because it is where high-risk food is either kept safe or is not. This free pack gives you every temperature record a kitchen needs on one download: daily fridge and freezer record sheets, a cooking temperature log built around the 75°C core reading, a cooling record for the 90-minute rule, a hot-holding log for 63°C and above, and a delivery temperature record for goods-in. Each sheet prints with its target range, an out-of-range flag and space to write down what you did about it.

What's in the PDF

1

Fridge Temperature Record (Target: 1-5°C, Legal Max 8°C)

Record AM and PM readings for each fridge. If a reading is above 8°C, take corrective action and record it. Columns: Date · Fridge ID · AM Reading (°C) · Initials · PM Reading (°C) · Initials · Corrective Action.

2

Freezer Temperature Record (Target: -18°C or Below)

Record AM and PM readings for each freezer. Investigate any reading above -15°C immediately. Columns: Date · Freezer ID · AM Reading (°C) · Initials · PM Reading (°C) · Initials · Corrective Action.

3

Cooking Temperature Log (Reference: 75°C Core)

Record the core temperature of each high-risk item. Equivalent combinations: 70°C for 2 minutes, 80°C for 6 seconds. Reheat to 82°C where Scottish guidance applies. Columns: Date · Time · Food Item · Batch · Core Temp (°C) · Reached Target? · Action if Not · Initials.

4

Cooling Record (Target: Cool Within 90 Minutes)

Record cooked batches that are cooled for later use. Aim to cool quickly and get below 8°C. Columns: Date · Food Item · Cook Finished · Method · Temp at 90 min (°C) · Fridge-In Temp (°C) · Initials · Action if Slow.

5

Hot-Holding Temperature Log (Target: 63°C or Above)

Check hot-held food at least every two hours. Food below 63°C for more than two hours must be thrown away. Columns: Date · Time · Food Item · Temperature (°C) · Above 63°C? · Action Taken · Initials.

6

Delivery Temperature Record

Check and record every delivery on arrival. Chilled goods should be 8°C or below and frozen goods hard frozen. Columns: Date · Supplier · Product · Temp (°C) · Condition OK? · Dates OK? · Accept / Reject · Initials.

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Why you need this

Temperature monitoring is a critical control point in every HACCP plan and in the SFBB pack
EHO inspectors check fridge, freezer and cooking records as a top priority during inspections
Incorrect storage, cooking and cooling temperatures are the leading causes of foodborne illness
A written record proves you spotted a problem and acted on it, which is the heart of a due diligence defence
One pack means every record uses the same layout, so staff fill them in the same way on every shift

What's included

Fridge temperature record sheet (target 1-5°C, legal maximum 8°C) with a unit ID column
Freezer temperature record sheet (target -18°C or below)
Cooking temperature log with the 75°C core reference and equivalent time and temperature combinations
Cooling record for the 90-minute rule, with method and fridge-in reading
Hot-holding temperature log (63°C or above), with a fuller standalone version available separately
Delivery temperature record with condition, date-code and accept or reject columns
Corrective action and initials columns on every sheet, plus the UK target ranges printed on each

How to use this template

1

Print the sheets you use

Most kitchens need the fridge, freezer and delivery sheets every day and the cooking and cooling sheets on the days they batch cook. Print what you use and keep the pack on the wall by the probe.

2

Record the actual reading

Write the number you see, not a tick. Take fridge and freezer readings at least twice a day, at opening and mid-service, and probe every high-risk cook and every chilled delivery.

3

Act on anything out of range

If a reading is outside the target, deal with the food first, then write down exactly what you did in the corrective action column. That note is the evidence an inspector wants to see.

4

File completed sheets

Keep completed logs for at least 12 months so you can show a consistent history at inspection.

Tips for getting the most from this template

Use a calibrated probe thermometer for cooking, cooling and delivery checks, not just the fridge display
Read the warmest spot in a fridge, usually the door shelves, and do not record straight after a busy delivery
Probe the thickest part of the food when cooking, and more than one piece from a large batch
Shallow trays and an ice bath get a batch through the 90-minute cooling window far faster than a full pot
Paddl records every one of these temperatures digitally and alerts a manager the moment a unit breaches its range

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