Food Temperature Log (HACCP)

This HACCP-compliant food temperature log is designed for Critical Control Point (CCP) monitoring to prevent foodborne illness. Track temperatures for refrigeration, freezers, hot holding, cooking, and cooling processes to ensure TCS (Time/Temperature Control for Safety) foods stay out of the temperature danger zone (40°F-140°F / 4°C-60°C). This template meets FDA Food Code 2022 requirements, UK FSA food hygiene regulations, Australia FSANZ Food Standards Code, India FSSAI temperature control gu

  • Industry: Food & Hospitality
  • Frequency: Multiple times daily
  • Estimated Time: 2-5 minutes per recording
  • Role: Line Cook / Kitchen Manager
  • Total Items: 48
  • Compliance: HACCP CCP Monitoring, FDA Food Code 2022, ServSafe, UK FSA, Australia FSANZ

Refrigeration Units (Must be ≤41°F / 5°C)

Record temperatures for all refrigeration units. All units must maintain temperatures at or below 41°F (5°C) to prevent bacterial growth in TCS foods.

  • Walk-in Cooler Temperature
  • Walk-in Cooler within safe range (≤41°F)?
  • Prep Cooler Temperature
  • Prep Cooler within safe range (≤41°F)?
  • Reach-in Cooler #1 Temperature
  • Reach-in Cooler #1 within safe range (≤41°F)?
  • Reach-in Cooler #2 Temperature
  • Reach-in Cooler #2 within safe range (≤41°F)?

Freezer Units (Must be ≤0°F / -18°C)

Record temperatures for all freezer units. All units must maintain temperatures at or below 0°F (-18°C) to keep frozen foods safely preserved.

  • Walk-in Freezer Temperature
  • Walk-in Freezer within safe range (≤0°F)?
  • Reach-in Freezer #1 Temperature
  • Reach-in Freezer #1 within safe range (≤0°F)?
  • Reach-in Freezer #2 Temperature
  • Reach-in Freezer #2 within safe range (≤0°F)?

Hot Holding Units (Must be ≥135°F / 57°C)

Record temperatures for all hot holding equipment. All hot-held TCS foods must maintain temperatures at or above 135°F (57°C) to prevent bacterial growth.

  • Steam Table Temperature
  • Steam Table within safe range (≥135°F)?
  • Heat Lamp Station Temperature
  • Heat Lamp Station within safe range (≥135°F)?
  • Soup Station Temperature
  • Soup Station within safe range (≥135°F)?
  • Hot Holding Notes

Receiving Temperatures

Check temperatures of delivered TCS items upon receipt. Reject items arriving above 41°F (5°C) for refrigerated goods or above 0°F (-18°C) for frozen goods.

  • Deliveries received today?
  • All delivered TCS items temperature checked?
  • Refrigerated Items Receiving Temperature
  • Refrigerated items within safe range (≤41°F)?
  • Frozen Items Receiving Temperature
  • Frozen items within safe range (≤0°F)?
  • Any items rejected due to temperature?
  • List of Rejected Items

Cooking Temperatures (Final Internal Temps)

Record final internal cooking temperatures for TCS foods. Verify minimum safe cooking temperatures are reached to eliminate pathogens.

  • Chicken/Poultry cooked today?
  • Chicken/Poultry Final Internal Temp
  • Chicken reached minimum safe temp (≥165°F)?
  • Ground beef/pork cooked today?
  • Ground Beef/Pork Final Internal Temp
  • Ground beef reached minimum safe temp (≥155°F)?
  • Fish/Seafood cooked today?
  • Fish/Seafood Final Internal Temp
  • Fish reached minimum safe temp (≥145°F)?
  • Other Proteins Cooked (with temps)

Cooling Process (Two-Stage Cooling)

Document the two-stage cooling process. Foods must cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours (6 hours total).

  • Foods cooled for storage today?
  • Food Item Being Cooled
  • Cooling Start Time (at 135°F)
  • Time Reached 70°F
  • Stage 1 Passed (135°F to 70°F within 2 hours)?
  • Time Reached 41°F
  • Stage 2 Passed (70°F to 41°F within 4 additional hours)?
  • Cooling Method Used
  • Cooling Process Notes

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Why Use This Food Temperature Log (HACCP)?

This food temperature log (haccp) helps food & hospitality teams maintain compliance and operational excellence. Designed for line cook / kitchen manager professionals, this checklist covers 48 critical inspection points across 6 sections. Recommended frequency: multiple times daily.

Ensures compliance with HACCP CCP Monitoring, FDA Food Code 2022, ServSafe, UK FSA, Australia FSANZ, India FSSAI, EU 852/2004. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Food Temperature Log (HACCP) cover?

This checklist covers 48 inspection items across 6 sections: Refrigeration Units (Must be ≤41°F / 5°C), Freezer Units (Must be ≤0°F / -18°C), Hot Holding Units (Must be ≥135°F / 57°C), Receiving Temperatures, Cooking Temperatures (Final Internal Temps), Cooling Process (Two-Stage Cooling). 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 2-5 minutes per recording.

Who should use this Food Temperature Log (HACCP)?

This checklist is designed for Line Cook / Kitchen Manager 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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