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Temperature Log Sheet

Daily temperature recording log for fridges, freezers, hot holding, and cooking temperatures. Meets EHO inspection requirements.

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What's Included

Format: PDF Document (PDF)
File: vendorpad-temperature-log.pdf
Category: Compliance & Food Safety
Ready to customise for your business
Free to download — no account needed

How to Use This Template

This log tracks fridge, freezer, and cooking temperatures at regular intervals throughout the day. It includes columns for date, time, equipment name, temperature reading, who checked it, and a corrective action column for out-of-range readings. There are separate sections for storage temperatures (checked at opening and throughout service) and cooking temperatures (checked for each batch of high-risk food).

Check and record fridge temperatures at the start of each trading day and at least every four hours during service. Fridges must be at 8C or below (aim for 1-5C), freezers at -18C or below. Record core cooking temperatures for high-risk foods — burgers, chicken, and reheated items must reach 75C. If a reading is out of range, note exactly what action you took.

This log is one of the first documents an environmental health officer will ask for during an inspection. Consistent, dated temperature records demonstrate that you're taking food safety seriously and monitoring your critical control points. Gaps in the log or missing dates are red flags. Keep completed logs for at least 12 months.

Who This Is For

Caterers & food vendors
Street food traders

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