Food Temperature Record
Record temperature checks through the day against the limits in your own documented process, with the corrective action recorded beside the failure.
KC-03 1 page
Kitchen and catering · KC-11
Cooked Food Cooling Log
A free printable cooling log for cooked food: one batch per line, with a start reading, four timed temperature checks and the stage limits you set yourself.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Show that each batch of cooked food came down within your own cooling limits. A batch with no readings is a batch nobody can vouch for, and one that missed a limit needs the action written beside it.
Who it is for
Chefs, cooks and kitchen managers in restaurants, cafes, schools, care homes and caterers that cook food ahead and chill it for later.
How to use it
- Before the first batch, write your stage limits, where they come from and the probe you use in the boxes at the top.
- Take the first reading as cooling starts and write the time and temperature under Start.
- Take each check at the times your process sets, probing the thickest part of the food.
- If a check misses a limit, act as your process says and write what you did in the action column.
- Have a manager read the week's lines and sign the sheet off at the foot.
What is on the sheet
One page, top to bottom:
Printed under the title: One line per batch, from the pan to the fridge: the start reading, then the time and temperature at each check.
Your stage limits, not ours. No cooling times or temperatures are printed. Some food safety systems cool in two stages, each with its own time limit; others set one limit from cooked to chilled. Write yours in the boxes below with where they come from, and check the rules where you are.
Write-on lines: Kitchen or site · Week beginning · Probe ID · Unit (°C or °F) · Stage 1: from · down to · within · Stage 2: down to · within · Limits taken from
Batches — method: shallow trays, ice bath, blast chiller or other
Also printed: Start · Check 1 · Check 2 · Check 3 · Check 4
Table, 9 rows: Date · Food · Method · Time · Temp · Time · Temp · Time · Temp · Time · Temp · Time · Temp · Limits met? · Action taken · Initials
Write-on lines: Batches reheated or discarded this week, and why · Reviewed by · Date
Questions
Why are there no cooling times or temperatures on the sheet?
Because they differ between countries, food safety systems and types of food, and a number copied from the wrong one is worse than a blank. Write the stage limits your own documented process uses at the top, with where they come from, and judge every reading against those.
What if we cool in one go rather than in two stages?
Write your single limit in the stage 1 boxes and leave stage 2 blank. Use as many of the four checks as your process calls for; the spare columns can stay empty.
How is this different from the food temperature record?
That sheet takes single readings through the day, at delivery, in storage or at service. This one follows one batch from the pan to the fridge through a series of timed checks, which is what shows how fast it actually cooled.
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