Food Temperature Log

Complete this HACCP-compliant temperature monitoring log every 2-4 hours during service per FDA Food Code 3-501.16 and international standards. Temperature control is the #1 method to prevent foodborne illness. Cold holding: 41°F (5°C) or below. Hot holding: 135°F (57°C) or above. UK FSA requires hot holding at 63°C minimum.

  • Industry: Food Service / Restaurant
  • Frequency: Every 2-4 hours during service
  • Estimated Time: 15-20 minutes per check
  • Role: Shift Lead / Line Cook / Food Handler
  • Total Items: 49
  • Compliance: FDA Food Code 2022 (3-501.16), HACCP Principles, ServSafe Guidelines, FSA SFBB (UK), FSSAI FSMS (India)

Refrigeration Unit Temperatures

Verify all refrigeration at 41°F (5°C) or below per FDA Food Code. UK FSA requires 8°C max, ideally 5°C. Take internal air temperature or use calibrated thermometer on food.

  • Walk-in Cooler Temp (°F)
  • Walk-in at 41°F or below?
  • Walk-in Freezer Temp (°F)
  • Freezer at 0°F or below?
  • Prep Table/Lowboy Cooler Temp (°F)
  • Prep cooler at 41°F or below?
  • Reach-in Refrigerator #1 Temp (°F)
  • Reach-in Refrigerator #2 Temp (°F)
  • Dessert/Pastry Display Temp (°F)

Cold Holding Food Temperatures

Check internal temperature of TCS (Time/Temperature Control for Safety) foods held in cold storage. Insert thermometer into thickest part of food.

  • Cold TCS Food #1 Name
  • Cold Food #1 Temp (°F)
  • Cold Food #1 at 41°F or below?
  • Cold TCS Food #2 Name
  • Cold Food #2 Temp (°F)
  • Cold Food #2 at 41°F or below?
  • Cold TCS Food #3 Name
  • Cold Food #3 Temp (°F)
  • Cold Food #3 at 41°F or below?

Hot Holding Food Temperatures

Check internal temperature of hot-held foods. Must maintain 135°F (57°C) or above per FDA Food Code. UK FSA requires 63°C minimum. Insert thermometer into center/thickest part.

  • Hot Held Food #1 Name
  • Hot Food #1 Temp (°F)
  • Hot Food #1 at 135°F or above?
  • Hot Held Food #2 Name
  • Hot Food #2 Temp (°F)
  • Hot Food #2 at 135°F or above?
  • Hot Held Food #3 Name
  • Hot Food #3 Temp (°F)
  • Hot Food #3 at 135°F or above?
  • Hot Held Food #4 Name
  • ...and 2 more items

Cooking Temperature Verification

Verify foods reach minimum internal cooking temperatures per FDA Food Code 3-401.11. Poultry: 165°F (74°C). Ground meat: 155°F (68°C). Whole cuts: 145°F (63°C).

  • Poultry reaching 165°F (15 sec)?
  • Ground meats reaching 155°F (17 sec)?
  • Whole cuts/steaks reaching 145°F (15 sec)?
  • Seafood reaching 145°F (15 sec)?
  • Reheated foods reaching 165°F within 2 hours?

Cooling Process Monitoring

Track cooling of cooked foods per FDA Food Code 3-501.14. Cool from 135°F to 70°F within 2 hours. Then from 70°F to 41°F within 4 additional hours (6 hours total).

  • Food Being Cooled
  • Cooling Start Time
  • Starting Temp (should be 135°F+)
  • Temp at 2 Hours (should be 70°F or below)
  • At or below 70°F within 2 hours?
  • Final Temp (should be 41°F or below)
  • Time Reached 41°F
  • Cooled to 41°F within 6 total hours?
  • Cooling Method Used

Corrective Actions

Document any temperature violations and corrective actions taken per HACCP principles.

  • Any temperature violations found?
  • Violation Details (food item, temp, time)
  • Corrective Action Taken
  • Additional Corrective Action Notes
  • Supervisor notified of violations?

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Why Use This Food Temperature Log?

This food temperature log helps food service / restaurant teams maintain compliance and operational excellence. Designed for shift lead / line cook / food handler professionals, this checklist covers 49 critical inspection points across 6 sections. Recommended frequency: every 2-4 hours during service.

Ensures compliance with FDA Food Code 2022 (3-501.16), HACCP Principles, ServSafe Guidelines, FSA SFBB (UK), FSSAI FSMS (India), Codex Alimentarius CAC/RCP 1-1969, RDC 216 ANVISA (Brazil). Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Food Temperature Log cover?

This checklist covers 49 inspection items across 6 sections: Refrigeration Unit Temperatures, Cold Holding Food Temperatures, Hot Holding Food Temperatures, Cooking Temperature Verification, Cooling Process Monitoring, Corrective Actions. It is designed for food service / restaurant operations and compliance.

How often should this checklist be completed?

This checklist should be completed every 2-4 hours during service. Each completion takes approximately 15-20 minutes per check.

Who should use this Food Temperature Log?

This checklist is designed for Shift Lead / Line Cook / Food Handler professionals in the food service / restaurant 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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