Logs

Cooking & Reheating Temperature Log

Verify every dish hits its safe internal temperature.

Why it matters

Undercooked protein is a leading cause of foodborne illness outbreaks.
Different products have different minimum temperatures. This sheet keeps them straight.
Reheated foods must hit 165°F every time, no exceptions.

Temp the thickest part of the product with a calibrated probe thermometer.

Record the item, the time, and the internal temperature you read.

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

Day:

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:

Date:

Thermometer calibrated (date):

Reviewed by (manager signature): ________________________ Date: ____________

How to use this in your kitchen

1Before service, enter the business name, today's date, and the thermometer calibration date at the top.
2When a protein or reheat hits the pass, probe the thickest part, then tap a new row: time, product name, C or R, and the internal temp you read.
3Fill Min. required from the critical limits on this page (poultry 165°F, ground meat 155°F, fish/steaks 145°F, all reheats 165°F). Mark Pass Y or N.
4If N, keep cooking, re-temp, and write the corrective action in that row before the plate leaves the kitchen.
5Done is a full service with every cooked item logged, initials on each row, and no blank Pass cells. Inspectors want proof that undercooked product never left the line.

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