Logs

Refrigerator & Freezer Temperature Log

Daily cold-holding verification for every unit in your kitchen.

Why it matters

Cold holding at 41°F or below is the single most-cited inspection item in food service.
A written log proves due diligence if a unit fails or product is questioned.
Catching a warming cooler early saves thousands in product loss.

List every refrigeration unit by name or number in the left column.

Record temperatures twice daily, morning and afternoon, with a calibrated thermometer.

Full kitchen walkthrough is below the sheet.

Set up your team so every entry is stamped with who logged it.

Food Safety Brief · Gold Standard Food Technologies

Sheet:

Entries save automatically on this device only. Out-of-range temperatures are flagged with red and a bold !. Clearing browser data erases logs.

Business name:

Week of:

Thermometer calibrated (date):

Record AM and PM readings for each unit.

Document every out-of-range reading: what you found, what you did, and who verified it.

Reviewed by (manager signature): ________________________ Date: ____________

How to use this in your kitchen

1At open, fill in the business name, week of, and the last thermometer calibration date at the top of the sheet.
2List every cooler and freezer by name or number in the Unit column. Do this once; reuse the sheet all week.
3Twice per shift (morning open and afternoon mid-shift), probe each unit and type the reading into the matching AM or PM cell. Out-of-range cells turn red so you catch them immediately.
4Any reading above 41°F (cooler) or 0°F (freezer): move product, call maintenance, and fill a Corrective actions row with what you did and your initials.
5Done looks like every unit filled for every day worked, corrective actions signed, and the manager review line completed. That is what the inspector asks to see first.

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