{"id":37826,"date":"2019-03-27T09:30:09","date_gmt":"2019-03-27T09:30:09","guid":{"rendered":"https:\/\/www.highspeedtraining.co.uk\/hub\/?p=37826"},"modified":"2025-05-02T13:42:49","modified_gmt":"2025-05-02T12:42:49","slug":"temperature-log-sheets-for-kitchens","status":"publish","type":"post","link":"https:\/\/www.highspeedtraining.co.uk\/hub\/temperature-log-sheets-for-kitchens\/","title":{"rendered":"Fridge and Freezer Temperature Log Sheets for Kitchens"},"content":{"rendered":"

When working in a commercial kitchen, you\u2019re required by law to follow a number of food safety procedures. One that\u2019s particularly important is managing the temperatures of your fridges and freezers. Doing so ensures you minimise bacterial growth and keep the food that you serve to customers safe.<\/p>\n

As controlling your fridge and freezer temperatures is such a critical step, it’s important to carry out regular checks and keep clear records. Many places fail to follow this process, which means they could be at risk of running their fridges and freezers at unsafe and illegal temperatures.<\/p>\n

Using a temperature log is a simple and effective way to track the temperatures of your fridges and freezers, which demonstrates to enforcing authorities that you\u2019re following legal requirements. This article will explain how to use one and offers free downloadable templates, for both fridges and freezers, that you can use in your premises.<\/p>\n

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Why Do I Need to Keep Temperature Logs?<\/h2>\n

Keeping a temperature log sheet is crucial for ensuring that your commercial fridges and freezers consistently run at safe temperatures. It’s an essential part of your HACCP process, which helps you to demonstrate due diligence<\/a> to your local authority and protect your customers from harmful food.<\/p>\n

\"Checking<\/p>\n

Regularly monitoring chilled or frozen food is a vital step in your food management system<\/strong>, which is often referred to as HACCP<\/strong> (Hazard Analysis and Critical Control Points). It enables you to check that temperatures are safe and, if not, to take corrective action<\/strong>. This would involve changing the temperature to what it should be and potentially discarding any unsafe food. You may even identify that equipment needs repairing. Whatever the case, it\u2019s essential to write all of this information down.<\/p>\n

Following this crucial part of your HACCP process enables you to prove due diligence<\/strong>, which is your best defence in the case of a legal dispute. Due diligence refers to proving that you took all reasonable steps to prevent safety issues. This is why keeping records is so important: when an EHO inspects your premises<\/a>, they can check your temperature log sheets to see that you\u2019re doing everything to comply with safe temperatures.<\/p>\n

Click here to jump to our free fridge & freezer temperature record sheet templates.<\/em><\/a><\/p>\n

Safe Fridge Temperatures<\/h3>\n

The law requires food businesses to keep chilled food at 8 \u00baC or below<\/strong>. As best practice, we recommend you keep it at 5<\/strong> \u00baC<\/strong> or lower, so your food is well within the 8 \u00baC or lower threshold. It also ensures that every part of the fridge remains at an acceptable temperature.<\/p>\n

Safe Freezer Temperatures<\/h3>\n

While food safety law doesn\u2019t specifically state the required temperature of freezers, industry best practice is -18 \u00baC or lower.<\/strong> It\u2019s vital to keep your freezer at a cold temperature, as it stops bacteria from growing.<\/p>\n

If your equipment runs at unsafe temperatures, harmful bacteria can quickly grow in food. <\/strong>This\u00a0poses a serious risk to consumers\u2019 wellbeing. Failure to check and maintain your fridge and freezer temperatures can therefore easily lead to negative consequences. It only takes a few bad experiences to significantly affect your customer base and land your business in legal issues.<\/p>\n

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How Often Should Fridge and Freezer Temperatures Be Taken?<\/h2>\n

The Food Standards Agency recommends that you check and record your fridge and freezer temperatures at least once per day<\/strong>. Depending on the level of risk, you may want to check more frequently. For example, if your food business is open for long hours and people regularly use the fridge.<\/p>\n

\"Commercial<\/p>\n

In these cases, it would be useful to carry out three checks: <\/strong><\/p>\n