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 US restaurant kitchens, aligned with FDA Food Code minimum internal temperature requirements. Record core temperatures in °F for each protein batch — poultry at 165°F, ground meats at 155°F, whole cuts and seafood at 145°F — with time, pass/fail status, and corrective actions.
Cooking temperature verification is the critical control point that health inspectors focus on most. This log provides the HACCP documentation that demonstrates Active Managerial Control of cooking hazards.
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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