Fridge and Freezer Temperature Log
Show that an appliance was checked, twice a day, by someone who wrote down what they saw. A run of readings shows drift long before one reading shows a failure.
CR-06 1 page
Kitchen and catering · KC-03
Food Temperature Record
A free printable temperature record — time, stage, item, reading, whether it was within your own limit, and the action taken if not.
Download Free · no sign-up
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
Record temperature checks through the day against the limits in your own documented process, with the corrective action recorded beside the failure.
Who it is for
Cafés, restaurants, takeaways, caterers, care homes, schools and anyone running a kitchen for other people.
How to use it
- Write your limits, and where they come from, in the header.
- Record the reading, not just a tick.
- Record what you did when a reading was out — that is the entry that matters.
- Check the probe itself regularly and note when you last did.
- Keep the sheets for as long as your local rules require.
What is on the sheet
One page, top to bottom:
Printed under the title: Temperature checks recorded through the day, against the limits written in your own documented process.
Write your own limits at the top. No temperatures, times, shelf lives or products are printed on this sheet. Food safety limits are set by the rules where you are and by your own documented process — write yours in the header. This sheet records what you did; it does not tell you what to do.
Write-on lines: Business · Date · Recorded by · Thermometer ID · Where your limits come from · Probe last checked
Table, 11 rows: Time · Stage · Item · Reading · Within your limit · Action taken if not · Initials
Write-on lines: Anything discarded, and why · Checked by
Questions
What temperatures should I be recording against?
Those are set by the rules where you are and by your own documented process, and they differ by country and by stage. No figure is printed anywhere on this sheet, deliberately — write yours in the header.
Related sheets
Batch Production Record
Record the batch codes going in and the destinations going out, so a recall or a complaint can be traced to one day's production rather than all of it.
KC-02 1 page
Kitchen Cleaning Rota
Set out who cleans what and how often, with initials against each day so the rota is a record rather than an intention.
KC-04 1 page
Also in the resources library
The same subject, with a version you can fill in on screen.
Cold Chain Delivery Temperature Log
The temperature measured at the moment the load arrived, not later.
LR-161 Log PDF Excel Online
Kitchen Hygiene Inspection Checklist
What was inspected on the day, and by whom.
IC-104 Checklist PDF Excel Online
