Restaurants · Food Safety · Basic
Record temperatures for all cold storage, freezers, and hot holding equipment three times daily. Document any out-of-range readings and corrective actions taken.
Keeping accurate temperature records is essential for passing health department inspections and meeting FDA Food Code requirements. This daily log lets your team record cooler, freezer, and hot holding temperatures in a clear grid format at opening, midday, and closing.
Post a fresh sheet each day near your thermometer station. Train staff to record readings promptly and note any corrective action when temperatures fall outside the safe range. Retain completed logs for your establishment's HACCP plan documentation.
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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