Temperature logs · free PDF
Free cooling log template.
When you cool cooked food to store it, record the start time, the temperature at each check and when it went into the fridge. Cool food as quickly as you can.
A4, portrait. Free, no sign-up. Print as many as you need.
Business: ________Week commencing: ________
| Date | Food | Start time | Start °C | Check °C / time | Into fridge (time) | °C in fridge | Initials |
|---|---|---|---|---|---|---|---|
How to fill it in.
- 1
Write the time cooling started and the food’s temperature.
- 2
Use shallow trays, smaller portions or an ice bath to speed it up.
- 3
Check the temperature and record it.
- 4
Record when it went into the fridge, and its temperature there.
The rules behind it.
- Cool cooked food as quickly as possible, then keep it at 8 °C or below. Your food safety management system should say how you cool food and how long it takes.
- Cool cooked dishes before freezing them.
Official guidance: GOV.UK: chilling and freezing food · GOV.UK: cooking safely
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