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Food · Food Safety · Basic
Record temperatures at the start and end of each production day. Circle any out-of-range reading and complete the corrective action section.
A twice-daily temperature monitoring log for food production facility cold storage units — walk-in coolers, walk-in freezers, blast chillers, and ingredient cold rooms. Records morning and afternoon readings with target ranges and a corrective action section for excursions.
Cold storage temperature control is a HACCP critical control point under EC Regulation 852/2004. This log provides the continuous monitoring record that your EHO expects to see during audits, with space for documenting corrective actions when temperatures drift out of range.
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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