# Temperature Log Sheets (Fridge, Freezer, Cooking, Cooling & Delivery): free UK download

Canonical: https://paddl-ai.co/templates/temperature-log-template
Last reviewed: 2026-09-11 by the Paddl team

Free temperature log sheet pack: fridge and freezer record sheets, cooking, cooling and delivery temperature logs

## In one sentence

The Temperature Log Sheets (Fridge, Freezer, Cooking, Cooling & Delivery) is a free PDF for UK food businesses with 6 record sheets: 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. Download it, print it or fill it in, and keep it with your food safety records; Paddl keeps the same records on a phone with timestamps and reminders.

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.

## Why you need it

- 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 is 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

## Record sheets

- **Fridge Temperature Record (Target: 1-5°C, Legal Max 8°C)**: columns Date, Fridge ID, AM Reading (°C), Initials, PM Reading (°C), Initials, Corrective Action
- **Freezer Temperature Record (Target: -18°C or Below)**: columns Date, Freezer ID, AM Reading (°C), Initials, PM Reading (°C), Initials, Corrective Action
- **Cooking Temperature Log (Reference: 75°C Core)**: columns Date, Time, Food Item, Batch, Core Temp (°C), Reached Target?, Action if Not, Initials
- **Cooling Record (Target: Cool Within 90 Minutes)**: 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)**: columns Date, Time, Food Item, Temperature (°C), Above 63°C?, Action Taken, Initials
- **Delivery Temperature Record**: columns Date, Supplier, Product, Temp (°C), Condition OK?, Dates OK?, Accept / Reject, Initials

## How to use it

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

- 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

Download the file from https://paddl-ai.co/templates/temperature-log-template (email required). The Paddl features that keep the same records: https://paddl-ai.co/features/compliance, https://paddl-ai.co/features/routines, https://paddl-ai.co/features/haccp, https://paddl-ai.co/features/sfbb, https://paddl-ai.co/features/equipment, https://paddl-ai.co/features/suppliers, https://paddl-ai.co/features/mobile-app.