Daily Temperature Log
This template provides a structured approach to systematically log and verify daily temperature readings across all refrigeration and freezer units, supporting food safety compliance and proactive equipment maintenance.
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How to Use This Checklist
- **Prepare the log.** Record the date and time of the inspection, your name, and the location. This establishes who performed the check and where it applies.
- **Take morning readings.** For each refrigeration and freezer unit listed, select the temperature reading from the response scale. Coolers are checked against a 35°F to 45°F range, and freezers and thawing cabinets against a -5°F to 9°F range.
- **Perform visual checks.** At each unit, inspect the door gaskets for cleanliness and proper sealing, the interior for ice buildup on freezers or raw product and juice residue on coolers, and the floor for broken or loose product debris where listed. Answer Yes, No, or N/A for each check.
- **Take afternoon readings.** Repeat the temperature reading for each unit in the afternoon and record it on the same log.
- **Document issues.** In the Observations and Corrective Actions section, describe any problem identified, the corrective action required, the person assigned, the target completion date, and the priority level from 1 (Low) to 5 (Critical).
- **Sign off.** Record the finish time, sign the log, and note the actual inspection start and end dates to close out the record.
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Daily Refrigeration Temperature Audit
This section establishes the basic details of the inspection. Record who conducted the audit, when it was prepared, and the location. These fields anchor the log so that every reading and observation can be traced back to a specific person, place, and day.
Walk-In Cooler and Walk-In Freezer
For each walk-in unit, take a morning and an afternoon temperature reading. Record the reading in degrees Fahrenheit using the relevant response scale. Coolers are checked against a range of 35°F to 45°F; freezers are checked against a range of -5°F to 9°F. While at the unit, confirm that the door gaskets are clean and properly sealed. For the freezer, also confirm that the interior is free of ice buildup. For the cooler, confirm that the interior is clean and free of raw product or juice residue.
Thawing Cabinets
Thawing cabinet 1 and thawing cabinet 2 each require a morning and an afternoon temperature reading. Confirm that each cabinet's interior is clean and free of raw product or juice residue, and that the door gaskets are clean and properly sealed.
Breading Table Cooler
Record a morning and afternoon temperature for the breading table cooler. Check that the surface is clean and free of raw product or juice residue, and that the door gaskets are clean and properly sealed.
Upright Freezer
Take a morning and afternoon temperature reading for the upright freezer. Check the floor for broken or loose product debris and confirm that the door gaskets are clean and properly sealed.
Boards Coolers
Boards cooler 1 and boards cooler 2 each require a temperature reading. Confirm that the floor is free of broken or loose product debris and that the door gaskets are clean and properly sealed.
Horizontal Freezer
Record a morning and afternoon temperature reading for the horizontal freezer. Confirm that the door gaskets are clean and properly sealed.
Lean Rotation Cooler, Salad Prep Table Cooler, and Front Cooler
Each of these coolers requires a morning and an afternoon temperature reading. For each unit, confirm that the door gaskets are clean and properly sealed.
Observations and Corrective Actions
This section captures any issue found during the audit and the response to it. For each issue, record a description of the problem and the corrective action required, the assigned personnel responsible, a target completion date, and a priority level from 1 (Low) to 5 (Critical). Add your signature and the finish time, and confirm the actual inspection start and end dates.
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