Food Temperature Monitoring Log Checklist
Comprehensive food temperature monitoring to ensure proper cooking, hot holding, cold holding, and cooling temperatures are maintained.
- Industry: Food Service
- Frequency: Multiple times daily
- Estimated Time: 10-15 minutes per check
- Role: Kitchen Staff
- Total Items: 32
- Compliance: FDA Food Code, State/Local Health Codes, HACCP
Cold Holding Temperatures
Refrigerated foods
- All cold foods at 41°F (5°C) or below?
- Walk-in cooler temperature documented?
- Reach-in refrigerator temps documented?
- Prep table refrigeration verified?
Hot Holding Temperatures
Hot foods
- All hot foods at 135°F (57°C) or above?
- Steam table temps documented?
- Soup station temps verified?
Cooking Temperatures
Minimum internal temps
- Poultry cooked to 165°F (74°C)?
- Ground meat cooked to 155°F (68°C)?
- Whole meat/fish cooked to 145°F (63°C)?
Cooling Process
Time-temperature control
- Proper cooling method used?
- 135°F to 70°F within 2 hours?
- 70°F to 41°F within 4 hours?
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?
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Why Use This Food Temperature Monitoring Log Checklist?
This food temperature monitoring log checklist helps food service 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, State/Local Health Codes, HACCP. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Food Temperature Monitoring Log Checklist cover?
This checklist covers 32 inspection items across 8 sections: Cold Holding Temperatures, Hot Holding Temperatures, Cooking Temperatures, Cooling Process, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food service 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 per check.
Who should use this Food Temperature Monitoring Log Checklist?
This checklist is designed for Kitchen Staff professionals in the food service 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.