The short answer
A food temperature log records, at set times, the temperature of each cooler, freezer, hot-holding unit and cooked food, who took it and when. When a reading is out of range, the log also records what was done about it. Your province’s or state’s food code sets the limits and how long to keep the records.
What to record
Every entry in a temperature log answers the same five questions:
- What was checked: the walk-in cooler, the hot-holding well, a tray of chicken.
- The reading, in °C or °F, from a thermometer you trust.
- When it was taken.
- Who took it.
- What was done if it was out of range, and the reading after, if you checked again.
What to check, and when
- Coolers and freezers: at least once a day, and many kitchens check at opening and again before close.
- Hot holding: while food is being held, for each well or unit.
- Cooking: the internal temperature of meat, poultry and other foods your rules name.
- Deliveries: chilled and frozen goods as they arrive, if your rules ask for it.
The limits, and how long to keep the records, come from your province’s or state’s food code and your local health authority. Check theirs; this guide does not replace it.
Example: a warm cooler at 2 pm
This is an example of one out-of-range reading, written up properly.
- Walk-in cooler, 2:05 pm, 44 °F (6.7 °C), against a range of 33 to 41 °F. Taken by Sam.
- Done about it: the door had been propped open during a delivery. Sam closed it, moved the dairy to the reach-in and checked again.
- 2:35 pm, 39 °F (3.9 °C). Back in range.
An inspector reading this sees the problem, the fix and the proof, with names and times. “Cooler warm, fixed” would tell them almost nothing.
Common mistakes
- Writing the same number every day. Real readings move a little.
- Filling in a log at the end of the day from memory.
- Recording an out-of-range reading and nothing about what was done.
- Crossing out a reading. Add a corrected one beside it instead, so both stay readable.
How Mezbano helps
Staff take temperature rounds on a phone. Each log is set to °F or °C, and each point has its own range. A reading out of range needs a corrective action before the round can be completed: what was done, an optional retest, and what happened to the food. A correction is saved as a new reading, and the one it replaces stays, marked. The starter food-safety checks cover coolers and freezers, hot holding and cooked poultry, ground meat and whole cuts. Floor records lists every reading between two dates, with who took it and what was done, to print or download as a CSV file.
What Mezbano does not do here
- Wireless temperature sensors or probes: readings are entered by hand.
- Writing your own temperature checks: they come from the starter food-safety set or are entered by the Mezbano team.
- Alerts sent by text or email when a reading is missed or out of range.
Questions owners ask
How often should I check fridge temperatures?
At least once a day, and many kitchens check at opening and again later in the day. Your local health authority may ask for more; follow what it says.
What should I write when a temperature is out of range?
What you did about it: moved the food, adjusted or repaired the unit, threw food out, or checked again. If you check again, record the new reading.
Can I keep a temperature log in Fahrenheit or Celsius?
Either. In Mezbano each temperature log is set to °F or °C. The starter food-safety checks are in °F.
Can a temperature reading be changed after it is saved?
In Mezbano a correction is saved as a new reading before the round is completed, and the earlier one stays, marked as replaced.