Temperature logs · free PDF
Free cooking and reheating log template.
Probe the thickest part of cooked or reheated food and record the core temperature, how long it was held there, and your initials.
A4, portrait. Free, no sign-up. Print as many as you need.
Business: ________Date: ________Probe used: ________
| Food | Cooked or reheated | Core °C | Held for (time) | Time checked | OK? Y/N | Action | Initials |
|---|---|---|---|---|---|---|---|
How to fill it in.
- 1
Insert a clean probe into the centre or thickest part of the food.
- 2
Record the core temperature and how long the food stayed at that temperature.
- 3
If it hasn’t reached a safe combination, keep cooking and check again.
- 4
Reheat food only once, until steaming hot throughout.
The rules behind it.
- GOV.UK gives 70 °C for 2 minutes as the standard advice, with equivalents of 60 °C for 45 minutes, 65 °C for 10 minutes, 75 °C for 30 seconds and 80 °C for 6 seconds.
- In Scotland, food that is reheated before serving must reach at least 82 °C, unless that would spoil it.
Official guidance: GOV.UK: cooking safely · Food Hygiene (Scotland) Regulations 2006, Schedule 4
Daybook helps you keep records. It does not give legal advice or certify training.
Read the guide
Hot holding and cooling: the temperatures to know
Hot food should be held at 63 °C or above, with a 2-hour exception. Cooking, reheating (82 °C in Scotland) and cooling temperatures for UK kitchens.
Prefer it on your phone?
Fridge temperature log, in Daybook.
Staff sign each check on their own iPhone with a personal PIN. Every entry is named and timed, and the office makes an inspection record for any dates.
See how Daybook does it →More temperature logs