Free kitchen template
Food Temperature Log Sheet
A printable daily temperature log for nursing home, assisted living and senior dining kitchens. Print it, clip it by the cook line, and record cooking, holding, cooling and refrigeration checks on every shift.
Daily Food Temperature Log
Facility: ____________________
Date: ____________________
Shift: ____________________
| Time | Item / unit | Type of check | Temp (°F) | In range? | Corrective action | Initials |
|---|---|---|---|---|---|---|
Reviewed by (supervisor): ____________________
Date reviewed: ____________________
Safe temperature reference
| Item | Target |
|---|---|
| Refrigerator / walk-in cooler | 41°F or below |
| Freezer | 0°F or below |
| Poultry, stuffed foods, reheated leftovers | 165°F for 15 seconds |
| Ground meats, eggs held for service | 155°F for 17 seconds |
| Whole meats, fish, eggs cooked to order | 145°F for 15 seconds |
| Hot holding (steam table, transport carts) | 135°F or above |
| Cold holding (salads, desserts, milk) | 41°F or below |
| Cooling | 135°F to 70°F within 2 hours, then to 41°F within 4 more hours |
Always follow your state and local health department requirements — they take precedence over any general reference.
How to use the log
- 1. Print one sheet per day. Keep a copy on a clipboard at the cook line and another by the walk-in.
- 2. Record at set times. Take cooler and freezer readings at the start of every shift; take cooking, hot-holding and cooling readings as each item is produced or served.
- 3. Calibrate your thermometer. Use the ice-water method weekly and after any drop, and note the check on the sheet.
- 4. Write corrective action. An out-of-range reading is only a problem if nothing happened next — record the reheat, discard, product move or service call.
- 5. Review, sign and file. A supervisor signs the sheet daily. Keep completed logs for the retention period your surveyor expects.
Tired of chasing paper logs?
MealCare Dietary Services includes a Compliance module where each facility completes its checklists digitally and your office sees, in one place, which facilities are current and which are behind — alongside menus, schedules, meal counts and cost analysis.