Food temperature log: what to record and the limits to check
Short answer
Record the date, time, unit or food, the temperature, who checked it and what you did if it was out of range. Check cold holding (41°F / 5°C or below) and hot holding (135°F / 57°C or above) at least twice a day, cooking temperatures every batch, and cooling at 2 and 6 hours.
| What | Limit |
|---|---|
| Cold holding | 41°F (5°C) or below |
| Hot holding | 135°F (57°C) or above |
| Poultry, stuffed foods, reheating for hot holding | 165°F (74°C) |
| Ground meat | 155°F (68°C) for 17 s |
| Whole cuts of beef, pork, fish | 145°F (63°C) for 15 s |
| Cooling | 135°F to 70°F within 2 h, then to 41°F within 4 more |
Source: US FDA Food Code (2022); your state or local code may differ
Good to know
Calibrate your probe thermometer regularly in ice water (it should read 32°F / 0°C).
A log is only useful with the corrective action column filled in; inspectors look for what you did, not just the numbers.
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How long should I keep the logs?
Follow your health department; many keep at least 90 days.
Is this the same in the UK or EU?
No; the UK and EU use different guidance and limits (for example 8°C cold holding in the UK). Use your local rules.
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