Cooking Temperature Log Template (Free)
Log – Cooking Temperatures
This is the log that proves the kill step happened. Probe every batch, write it down immediately, and the log defends you; reconstruct it later and it defends no one.
Instructions: Probe the thickest/coolest part of every batch with a calibrated thermometer, away from bone. Record immediately – not at the end of service. If the target isn’t met, keep cooking and re-check; never serve undercooked food to ‘catch up’.
Record details
- Date: [YYYY-MM-DD]
- Thermometer ID: (daily check: [Pass/Fail])
Acceptance criteria
Anything outside these criteria is a deviation – act, record, and tell QA.
- Poultry >=74 °C (165 °F)
- Ground/minced meat >=71 °C (160 °F)
- Other items per recipe/specification
Log
| Time | Product / batch | Temp (°C) | Target met? (Y/N) | Corrective action | Cook initials |
|---|---|---|---|---|---|
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
| [Time] | [Product / batch] | [Temp (°C)] | [Target met? (Y/N)] | [Corrective action] | [Cook initials] |
Notes and corrective action
Probe technique matters more than people think: thickest part, not touching bone or tray, and give the reading time to stabilize. A rushed probe in the thin edge tells you nothing.
- [Describe any deviation, action taken, and product disposition.]
Review
| Reviewed by (name / signature) | Date | Comments |
|---|---|---|
| [Name / Signature] | [YYYY-MM-DD] | [Comments] |
General use: This template contains no country-specific laws or regulator names and suits any food business — restaurant, catering, food manufacturing, retail, or food service. Adapt temperature limits, legal references, and record-retention periods to your local regulations. Provided by GIFSQ · v1.0 · September 2026