Kitchen
Fridge & Freezer Temperature Log
A two-minute daily check that proves food is kept cold and safe, the first thing an inspector asks for.
£9View
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- Use a clean, disinfected probe thermometer and check it reads correctly before use
- Probe the thickest part or centre of the food, which is the slowest part to heat through
- Cook food until it reaches 75 degrees C in the centre, or use a safe equivalent such as 70 degrees C held for 2 minutes
- When reheating, get food piping hot all the way through to at least 75 degrees C in the centre
- Reheat food quickly so it does not sit in the danger zone between 8 and 63 degrees C while it slowly warms
- Only reheat food once; if it is not used, throw it away rather than cooling and reheating again
All checks done
Kitchen
Cooking & Reheating Temperature Log
Records that food was cooked and reheated hot enough to be safe, giving the team confidence and a clear paper trail for every batch.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Safer Food Better Business (Cooking and Reheating safe methods); food.gov.uk
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What’s on it
10 things to check.
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
- 1Use a clean, disinfected probe thermometer and check it reads correctly before use
- 2Probe the thickest part or centre of the food, which is the slowest part to heat through
- 3Cook food until it reaches 75 degrees C in the centre, or use a safe equivalent such as 70 degrees C held for 2 minutes
- 4When reheating, get food piping hot all the way through to at least 75 degrees C in the centre
- 5Reheat food quickly so it does not sit in the danger zone between 8 and 63 degrees C while it slowly warms
- 6Only reheat food once; if it is not used, throw it away rather than cooling and reheating again
- 7Keep hot food held at 63 degrees C or above until it is served
- 8Clean and disinfect the probe between different foods to avoid cross-contamination
- 9Record the dish, the temperature reached, the time and your initials for each batch
- 10If a reading is too low, keep heating and re-probe, and note the corrective action you took
Good to know
The FSA core cooking target is 75 degrees C for 30 seconds, with recognised equivalents including 70 degrees C for 2 minutes, 65 degrees C for 10 minutes, or 60 degrees C for 45 minutes.
Source: Food Standards Agency, Safer Food Better Business (Cooking and Reheating safe methods); food.gov.uk
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