How to log food temperatures in a restaurant
A temperature log is only useful if the readings are taken the same way every time and problems get a written fix. Here's a simple routine.
Key target values (FDA Food Code 2022)
| What | Target | Section |
|---|---|---|
| Cold holding TCS food | 41°F (5°C) or below | 3-501.16(A)(2) |
| Hot holding TCS food | 135°F (57°C) or above | 3-501.16(A)(1) |
| Reheating cooked & cooled food for hot holding | 165°F (74°C) for 15 seconds, within 2 hours | 3-403.11(A), (D) |
| Cooling cooked food | 135→70°F within 2 h; 135→41°F within 6 h total | 3-501.14(A) |
| Frozen storage | Stored frozen foods maintained frozen | 3-501.11 |
| Receiving refrigerated TCS food | 41°F or below (exceptions apply) | 3-202.11 |
The routine
- Calibrate your probe thermometer (ice-point check: a properly made ice-water slurry should read 32°F).
- Probe the food, not the air — insert into the thickest part. An air reading on a cooler display is useful but isn't a product temperature.
- Set a schedule you can keep (for example, opening and mid-shift). The Food Code doesn't set one frequency for every log; your health department may.
- Write the time, reading and initials immediately — not from memory at closing.
- Record the corrective action whenever a reading is out of range: what you did, when, and the re-check reading.
- Review logs weekly; a manager initial shows someone is looking.
Common corrective actions
- Cooler above 41°F: check product temps, move food to a working unit, call for service, follow your health department's rule for food held above 41°F.
- Hot-held food below 135°F: follow your local rule (commonly reheat to 165°F if within allowed time, or discard).
Printable logs: free cooler log · temperature log template · two-stage cooling log
General information, not legal advice. Values cite the FDA Food Code 2022, a model code that states and counties adopt with changes. Check your local health department — its rules take priority.
All three packs together: bundle $24.
New guide: Receiving Log for Restaurants: What to Check at Delivery (Food Code 3-202.11)
New guide: Hot Holding Temperature Log: 135°F Rule and How to Record It
FAQ
How often should restaurants log temperatures?
The FDA Food Code doesn't set a single logging frequency for all operations; many kitchens check at opening and at least once mid-shift. Your health department or HACCP plan may require specific times.
What temperature should a restaurant cooler be?
Cold-held TCS food must be at 41°F (5°C) or below under FDA Food Code 2022 3-501.16(A)(2). Many operators keep the unit a little colder so food stays below 41°F.
Do I log the cooler air temperature or the food temperature?
The rule is about the food. Air readings help spot problems; probe actual product to confirm.