Daily Refrigerator/freezer Temperature Log Sheet
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1Daily Refrigerator / Freezer Temperature Log
Instructions: This log will be maintained for each refrigerator and freezer (both walk-in and reach-in units)
in the facility. A designated food service employee will record the time, air temperature and their initials
(preferably upon arrival) once in the morning and once (preferably just before leaving the facility) in the
afternoon. It is not necessary to check temperatures of food products but touch several products to
be sure they are cold and frozen items are solid to the touch. The food service supervisor for each facility
will verify that food service employees have taken the required temperatures by visually monitoring food
service employees and reviewing, initialing, and dating a sample of logs each month. Maintain this log for
a minimum of two years and until given permission to discard it. If corrective action is required on any
day, circle the date in the first column and explain the action taken on the back of the chart or on an
o
o
attached sheet of paper. Refrigerators should be between 36
F and 41
F. Freezers should be between
o
o
-10
F and 0
F.
Month/Year:
Location/Unit Description:
Time
Food
Time
Food
Date
Temp.
Temperature
Service
Temp.
Temperature
Service
Worker’s
Worker’s
Taken
Taken
<AM>
Initials
<PM>
Initials
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Supervisory Employee’s Initials and Date:
Attachment D
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Parent category: Miscellaneous