Temperature logs · free PDF
Free hot holding temperature log template.
Probe hot-held food at regular times during service and record the food, the reading, the time and your initials. Hot food should be held at 63 °C or above.
A4, portrait. Free, no sign-up. Print as many as you need.
Business: ________Date: ________Hot-hold unit: ________
| Food | Time in | Check 1 °C / time | Check 2 °C / time | Check 3 °C / time | Action if below 63 °C | Initials |
|---|---|---|---|---|---|---|
How to fill it in.
- 1
Write the food and the time it went into the hot-hold unit.
- 2
Probe the centre of the food at each check and write the reading and time.
- 3
If it’s below 63 °C, act: reheat, or cool or throw away under the 2-hour rule, and write what you did.
- 4
Clean the probe between foods.
The rules behind it.
- Hold hot food at 63 °C or above if it isn’t served straight away.
- Food can be below 63 °C for up to 2 hours. After that, cool it to 8 °C or below as quickly as possible, or throw it away.
Official guidance: 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