Food Temperature Log Checklist
Record and monitor food temperatures to ensure food safety and compliance.
Date of Measurement
*
 -
Month
 -
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Time of Measurement
*
Hour Minutes
AM
PM
AM/PM Option
Food Item Name
*
Location (e.g., refrigerator, freezer, prep area)
*
Measured Temperature (°C or °F)
*
Acceptable Temperature Range
*
Please Select
Hot Holding (Above 60°C / 140°F)
Cold Holding (Below 5°C / 41°F)
Frozen (Below -18°C / 0°F)
Other (specify in comments)
Is the measured temperature within the acceptable range?
*
Yes
No
If temperature is NOT within range, indicate corrective action taken
Food discarded
Food reheated/cooled
Equipment adjusted/repaired
Other (specify in comments)
Staff Member Name (Person taking measurement)
*
First Name
Last Name
Supervisor Review/Initials
Equipment Status Checklist
*
Thermometer sanitized before use
Equipment functioning properly
Additional Comments or Notes
Submit Log
Should be Empty: