Fridge and Freezer Temperature Log Template
A temperature log is the record that shows cold food stayed cold. It is also the record most often filled in from memory at the end of the day, which is why it fails when someone actually checks it.
This template gives you the limits, a log you can print, and the part most logs miss: what to do when a reading is wrong. A number with no action beside it is just a number.
- When
- At least at opening, mid-service and closing
- Who
- Cook or shift lead on duty
- Time
- 5 minutes per round
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How to take a reading
- Read the thermometer or display with your own eyes at the time of the check. Do not copy the last reading.
- For stored food, check the temperature of the food as well as the air where you can, using a clean, calibrated probe.
- Record the unit, the reading, the time and who took it.
- Check at least at opening, mid-service and closing. Check more often for units that have given trouble.
If a reading is out of range
- Do not just write it down. Check that the door is shut, the seal is sound and nothing is blocking the airflow.
- Do not overload the unit, and let it recover. Recheck after about 30 minutes.
- If it is still out of range, move high-risk food to a working unit and call for repair.
- Decide what to do with food that has spent too long above its limit. A common rule is to discard high-risk food that has been above 5°C for more than two hours, but follow your own plan.
- Record what you found, what you did and who you told.
Weekly
- Check the probe thermometer against an ice-water bath, which should read close to 0°C.
- Check the door seals and clean the condenser area where you can.
- Review the week's log for units that keep drifting, and get them serviced.
Printable log
| Unit | Limit | Time | Reading | Initials | Action if out of range |
|---|---|---|---|---|---|
| Walk-in chiller | 5°C or below | ||||
| Prep fridge | 5°C or below | ||||
| Display fridge | 5°C or below | ||||
| Freezer | −18°C or below | ||||
| Hot-holding unit | 60°C or above |
Common mistakes
- Filling in the whole day's log at closing from memory.
- Recording the same reading all day. Real readings move a little.
- Recording an out-of-range temperature with no action. The log should show what you did.
- Using a thermometer nobody has checked. A wrong reading is worse than none.
Run this checklist on WhatsApp
Roundzo sends this checklist to the right person at the right time over WhatsApp. They answer step by step in the chat, with nothing to install. Steps that need proof ask for a photo, and the time and location are recorded. A manager sees what was done, late or missed at every outlet, and only the exceptions need a decision. Good steps to ask proof for:
- A photo of the thermometer or display for each unit, so the reading is on record and can be read from the picture.
- A photo of the probe reading for stored food.
- A photo of the ice-water calibration check each week.
Frequently asked questions
What temperature should a restaurant fridge be?
A commonly used limit is 5°C or below for chilled food, with freezers at −18°C or below. Your own food safety plan or local regulations may set stricter limits, so use those if they apply.
How often should fridge temperatures be logged?
At least three times a day, at opening, mid-service and closing, and more often for older units or those that have been unreliable. The point is to catch a failing unit while the food in it can still be saved.
What do I do if the fridge is above 5°C?
Check the door and the seal, avoid overloading, and recheck after about 30 minutes. If it is still high, move high-risk food to a working unit, call for repair, decide whether any food has to be discarded, and record what you did.
Related checklist templates
- Restaurant Opening Checklist
- Kitchen Hygiene Checklist: Daily, Weekly and Monthly
- Outlet Audit Checklist for Area Managers
Used by: Restaurants and QSR, Cloud kitchens, Salons and clinics
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