A food temperature record sheet PDF is the record for the food itself rather than the appliances: what was cooked to what temperature, what was held at what temperature, and what was cooled in what time. The same guidance gives the cooking standard as 70°C for 2 minutes, or the equivalents it lists, 75°C for 30 seconds among them. The Food Standards Agency's cooking-your-food guidance, cited below, gives the danger zone as between 8 and 63°C, where bacterial growth occurs, and says leftovers must be cooled and put in the fridge within two hours and eaten within 48 hours. The hot food temperature check on this site prints the cooking and holding sheet with those figures on it, and the temperature log planner prints the cooling and storage sheets, both to PDF from the browser, free and without an account.
The cooking sheet
Item, time, probe reading at the thickest part, against the standard, initials, and the action if under: continue cooking and re-probe. One line per batch. The standard printed at the top so the judgement is made at the pass.
The holding sheet
Item, time, probe reading, above the danger zone's upper figure, initials, and the action if it reads under: reheat to the standard or discard as the plan says. Read at intervals through service; the plan sets how often, and the sheet carries the figure so the judgement is made at the counter.
The cooling sheet
Item, time cooling started, time into the fridge, within the FSA's two hours or not, initials, and the action if not. It is the sheet most kitchens lack, and the one an inspector asks about when the menu has cooked-and-cooled items on it.
Printing and keeping
Print to PDF from the browser, one sheet per day or per service. ProbeLedger Pro keeps the readings against each item and each day, with the actions. FoodDocs lists its Lite plan at $99 per site per month billed monthly or $79 billed annually, and its Standard plan at $199 per site per month, with a free 14-day trial, on its pricing page cited below. ProbeLedger Pro is $49 per month for the whole site.
Questions people ask about food temperature record sheet pdf
Do I need a separate sheet per item?
A line per batch on a daily sheet is enough for a small kitchen; the plan decides.
Which probe reading counts?
The thickest part, at the end of cooking, held until the reading settles.
Is the sheet free?
Yes, without an account.