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.
A daily cooking temperature log for UK restaurant kitchens, supporting your Safer Food Better Business (SFBB) records. Record core temperatures in °C for each protein batch — poultry and mince at 75°C, whole cuts at 63°C minimum — with time, pass/fail, and corrective actions.
This log provides the CCP evidence your Environmental Health Officer reviews during inspections and supports your Food Hygiene Rating by demonstrating consistent cooking temperature controls.
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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