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.
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
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.
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.
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.
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.
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.
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.
Paddl does this automatically
Instead of filling in paper templates, Paddl generates temperature log sheets (fridge, freezer, cooking, cooling & delivery)s 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
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.
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.
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.
File completed sheets
Keep completed logs for at least 12 months so you can show a consistent history at inspection.
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