Record product temperatures on this log at two (2) hour intervals during holding and serving. If products are held and served for less than 2 hours, record temperatures at beginning and end of service.

HACCP requires record keeping as one of the most important steps to make the system work. These records document that appropriate steps are taken to reduce the risk of foodborne illness. The following five logs are designed to support temperature monitoring and documentation for your operations.

Use our Holding Time and Temperature Log to record hot and cold holding temperatures. Seeing the log will remind you to double-check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures.

By utilizing temperature log templates, organizations can streamline their temperature monitoring processes, reduce errors, and maintain accurate temperature records for analysis, troubleshooting, and audit purposes.

Record the product name and product temperature at two different times as specified in your HACCP plan. Maintain this log for a minimum of 90 days after food consumption. Corrective actions needed? Conduct HACCP inspections on your mobile device for free. Get Safesite on iOS, Android, or Desktop.

Instructions: Record the final cook time and temperature. Record cooling time and temperatures hourly. Implement corrective actions if not meeting the critical limits - refer to the HACCP Plan Worksheet. Maintain records this chart for 1 year.

Whether you're using this temperature log sheet PDF for food or refrigerator and freezer temperatures, important information such as time of recording, actual and target temperature, and date must all be present.

Log temperature changes, measuring units and time frames with Formsbank’s free printable temperature log sheets and templates.

Temperature Record Sheet for Food Safety. Free temperature log sheet to prevent contamination and stay compliant.