Daily Temperature & Food Safety Log
Compatible with standard FDA Food Code expectations. Keep near your equipment, fill in at opening, mid-shift, and closing. Free template from TempProva.
1) Cold storage — must be ≤ 41°F (5°C) fridge / ≤ 0°F freezer
| Time | Refrigerator temp (°F) | Freezer temp (°F) | OK? | Initials |
|---|
| Opening | | | | |
| Mid-shift | | | | |
| Closing | | | | |
2) Hot holding — must be ≥ 135°F (57°C)
| Time | Food item | Temp (°F) | OK? | Initials |
|---|
| | | | |
| | | | |
3) Cooking temperatures (min. internal)
| Item | Min temp | Time | Reading (°F) | Initials |
|---|
| Poultry | 165°F | | | |
| Ground meats | 155°F | | | |
| Whole meat / fish | 145°F | | | |
4) Corrective action log (complete if any reading was out of range)
| Time | What was out of range? | Action taken | Verified by |
|---|
| | | |
5) Cleaning & sanitizing
| Task | Done? | Time | Initials |
|---|
| Surfaces wiped & sanitized (sanitizer concentration ___ ppm) | | | |
| Floors swept/mopped | | | |
| Trash removed | | | |
⚠️ This is a free informational template, not legal advice. Requirements vary by state and local jurisdiction — always follow your local health department's specific rules. Made with ❤️ by TempProva: snap a photo of your thermometer and get this whole log digitized automatically.