Temperature Records (Cold, Hot, Freezing)
Maintain the cold chain and hot holding standards
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Categories
HACCP
Temperature Control
Checklist
This log tracks refrigeration, hot holding, and freezing temperatures to prevent bacterial growth and ensure product quality and safety throughout storage and service.
Temperature Monitoring Team
Kitchen Manager
Name of the Kitchen Supervisor
Shift Supervisor
All shift leads
Maintenance
Equipment team (weekly calibration)
QA
Random check
Temperature Standards
Objective: Maintain safe storage and holding temperatures across all units.
Due date: Twice daily (minimum)
Status: Ongoing
- ✓ Fridge: 0–5°C | Freezer: ≤-18°C | Hot hold: ≥63°C
- ✓ Calibration verified monthly
- ✓ No temperature excursions >30 mins
Risk of Temperature Abuse
Improper temperatures allow rapid bacterial growth (danger zone: 5–63°C). This leads to spoilage, customer illness, and potential closure by health authorities.
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