Daily Food Temperature Monitoring Log

Complete throughout service.

  • Industry: Food & Hospitality
  • Frequency: Multiple times daily
  • Estimated Time: 10-15 minutes
  • Role: Kitchen Staff
  • Total Items: 32
  • Compliance: FDA Food Code, HACCP

Hot Holding

Check hot food temps.

  • Hot Food Item 1 Temp
  • Hot Food Item 2 Temp

Cold Holding

Check cold food temps.

  • Cold Food Item 1 Temp
  • Cold Food Item 2 Temp

Pre-Inspection Information

Initial inspection details and documentation

  • Inspector Name
  • Inspection Date
  • Location / Kitchen Area
  • Inspection Type (Routine/Follow-up/Complaint)
  • Previous inspection date and findings reviewed?

Temperature Control & Monitoring

Verify all temperature-sensitive equipment and food items

  • Refrigerator temperature at or below 41°F (5°C)?
  • Freezer temperature at or below 0°F (-18°C)?
  • Hot holding foods at or above 135°F (57°C)?
  • Thermometers calibrated and functional?
  • Temperature logs current and properly maintained?

Food Handling & Cross-Contamination Prevention

Proper food handling practices and contamination prevention

  • Proper handwashing observed (20 seconds, soap)?
  • Gloves used properly for ready-to-eat foods?
  • Raw and cooked foods properly separated?
  • Color-coded cutting boards used correctly?
  • Allergen cross-contact controls in place?

Food Storage & Labeling

Proper storage, rotation, and labeling of food items

  • FIFO (First In, First Out) rotation followed?
  • All items properly date-labeled?
  • Food stored 6 inches off floor?
  • No expired products in storage?

Sanitation & Cleaning

Verify cleaning and sanitation standards are met

  • Sanitizer at proper concentration (test strips)?
  • Food contact surfaces clean and sanitized?
  • Cleaning schedule current and followed?
  • No signs of pest activity?

Documentation & Follow-Up Actions

Complete inspection records and assign corrective actions

  • All violations documented with details?
  • Corrective action timeline established?
  • Staff informed of findings?
  • Manager Signature
  • Follow-Up Notes

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Why Use This Daily Food Temperature Monitoring Log?

This daily food temperature monitoring log helps food & hospitality teams maintain compliance and operational excellence. Designed for kitchen staff professionals, this checklist covers 32 critical inspection points across 8 sections. Recommended frequency: multiple times daily.

Ensures compliance with FDA Food Code, HACCP. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Daily Food Temperature Monitoring Log cover?

This checklist covers 32 inspection items across 8 sections: Hot Holding, Cold Holding, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling, Sanitation & Cleaning, Documentation & Follow-Up Actions. It is designed for food & hospitality operations and compliance.

How often should this checklist be completed?

This checklist should be completed multiple times daily. Each completion takes approximately 10-15 minutes.

Who should use this Daily Food Temperature Monitoring Log?

This checklist is designed for Kitchen Staff professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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