Restaurants · Food Safety · Basic
Record the core temperature of every protein batch as it finishes cooking. Use a calibrated probe thermometer inserted into the thickest part. If a reading fails, continue cooking and recheck.
A daily cooking temperature log for kitchen staff to record core temperatures of cooked proteins and high-risk dishes at the point of service. Tracks the food item, cooking time, measured core temperature, target temperature, pass/fail status, and corrective action taken.
Verifying that food reaches safe core temperatures is the most critical control point in any kitchen. This log provides the CCP documentation that health inspectors review and proves your team is actively preventing foodborne illness.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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