Food Temperature Recording Log 2013-2025 free printable template

Food Temperature Recording Log Franchise #:Temperature Danger Zone between 41 and 140F (5 and 60C)Record the temperature for each product and your initials /Week Ending Date*:/Cold: 33 41F (0 5C)

How to fill out a food temperature recording log kept within safe temperature ranges form

How to fill out Food Temperature Recording Log

1. Obtain a clean Food Temperature Recording Log sheet.
2. Identify the food items you need to track temperatures for.
3. Insert the date at the top of the log for accurate record-keeping.
4. Write down the names of the food items in the designated column.
5. Use a calibrated thermometer to check the temperature of each food item.
6. Record the temperature readings in the corresponding column next to each food item.
7. Note the time of the temperature check next to the reading.
8. Ensure that all temperatures are recorded in real-time.
9. Sign or initial the log to indicate that you have completed the checks.
10. Store the log in a designated area for future reference and audits.

Who needs Food Temperature Recording Log?

1. Food service establishments, including restaurants and cafeterias.
2. Catering companies that prepare and serve food.
3. Food safety inspectors and regulatory agencies.
4. School food programs that provide meals to students.
5. Healthcare facilities such as hospitals and nursing homes.
6. Any business that handles or processes food items.

People Also Ask about pdf printable refrigerator temperature log sheet

How often should you monitor and record food temperatures in the Haccp log?

Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into the center of the food and at various locations in the product. Above 41 ºF and 6 hours or less into the cooling process. Above 41 ºF and more than 6 hours into the cooling process.

What are the times and temperatures of HACCP?

Here is what this processor's unrefrigerated processing critical control point looks like in the HACCP plan when the ambient air temperature of the processing room is held below 70 degrees. The critical limits are 5 hours when the internal product temperatures are between 50 and 70 degrees Fahrenheit.

How often must cooler and freezer logs be recorded?

Monitoring is a 7/24 task. Keep all lab specimens in a temperature-controlled environment to maintain their potency. Case in point, the CDC recommends documenting lab refrigerator and freezer temperatures twice daily. Malfunctions can occur anytime, so recording temperatures more than once is a necessity.

Why do we need monitoring and record keeping in HACCP?

Keeping accurate records will help you ensure critical limits are adhered to, document any corrective actions that have been taken and allow adjustments to be made. Crucially, in the event of legal action they are the essential evidence of due diligence you'll need to defend your business.

What is a temperature log food safety?

Temperature logs are important for a few reasons: They help ensure food safety by preventing foodborne illnesses. They help maintain food quality by preventing food spoilage. They help businesses avoid potential food recalls due to incorrect temperature levels.

What is a food storage temperature log?

A temperature log is documentation of temperatures that food products are exposed to during different stages of food production. This can include everything from the temperatures of food items during storage, transport, and even cooking!

How often should fridge temperatures be checked?

†It is recommended that fridge temperatures are checked at least once per day. Some businesses may wish to check fridges more frequently. Temperature of food must not exceed 8oC. *Some businesses may wish to record freezer temperatures.

How often should food temperature be recorded each day?

It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action in the event that food has fallen into the danger zone.

Why should you check food temperatures every 2 hours?

This method is explained under ' The 2 hour/4 hour guide' . Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels.

What are HACCP monitoring procedures?

Monitoring is a plan which includes observations or measurements to assess whether the CCP is being met. It provides a record of the “flow of food” through the establishment. If monitoring indicates that the critical limits are not being met, then an action must be taken to bring the process back into control.

How long do you keep food temperature logs?

All records should be kept for 3 prior years.

How long do you have to keep food temperature logs?

5. After each month has ended, save each month's log for 3 years, unless state/local jurisdictions require a longer period. Take action if temp is out of range – too warm (above 46ºF) or too cold (below 36ºF).

How do you record HACCP?

Generally, the records maintained for the HACCP System should include the following: A summary of the hazard analysis, including the rationale for determining hazards and control measures. Listing of the HACCP team and assigned responsibilities. Description of the food, its distribution, intended use, and consumer.

How often should you check and record the temperature of food products during your shift?

Hazard: Bacterial growth Cover foods and hold hotter than 60oC (140oF) Check temperature of food every 2 hours If food is less than 60oC (140oF) for less than 2 hours, reheat food to 74oC (165oF) and increase equipment temperature control until a temperature of greater than 60oC (140oF) is maintained.

How long do you keep temperature logs?

Temperature logs should be kept on file for >3 years, unless state statutes or rules require a longer period. Immediate action must be taken to correct storage temperatures that are outside the recommended ranges.

How many times should you check the temperature of food?

When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.

What is the purpose of a temperature log?

Temperature logs have many applications, with the most common being to identify zones producing or taking fluid, to evaluate a cement or hydraulic fracture treatment, and to locate lost circulation zones and casing leaks.

How often should food temperatures be recorded?

It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action in the event that food has fallen into the danger zone.

How often should the temperature log be completed?

After each month has ended, save each month's log for 3 years, unless state/local jurisdictions require a longer period. Take action if temp is out of range – too warm (above 46ºF) or too cold (below 36ºF).

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What is Food Temperature Recording Log?

A Food Temperature Recording Log is a document used to record the temperatures of food items throughout their storage and preparation processes to ensure they are kept within safe temperature ranges.

Who is required to file Food Temperature Recording Log?

Employees in food handling establishments, such as restaurants, catering services, and food processing plants, are required to file a Food Temperature Recording Log to comply with health and safety regulations.

How to fill out Food Temperature Recording Log?

To fill out a Food Temperature Recording Log, you should record the date and time of the temperature check, the food item being checked, the measured temperature, and the name or signature of the person conducting the check.

What is the purpose of Food Temperature Recording Log?

The purpose of the Food Temperature Recording Log is to maintain food safety by ensuring that food is stored and cooked at safe temperatures, thus preventing foodborne illnesses.

What information must be reported on Food Temperature Recording Log?

The information that must be reported includes the date, time, food item, recorded temperature, corrective actions if necessary, and the name or initials of the staff member responsible for taking the temperature.