Free Template
HACCP Temperature Log Template
The classic daily temp log — every walk-in, freezer, and prep unit, checked at open, mid-shift, and close, with space for corrective actions and manager verification. Print it below, or get the PDF + Excel version sent to your inbox.
Daily HACCP Temperature Log
Check every unit at open, mid-shift, and close · Record corrective action for anything out of range
| Time | Unit | Temp °F | In range? | Corrective action | Initials |
|---|---|---|---|---|---|
| Openbefore service begins | |||||
| Walk-in cooler | Y N | ||||
| Walk-in freezer | Y N | ||||
| Reach-in cooler | Y N | ||||
| Reach-in freezer | Y N | ||||
| Prep line low-boy | Y N | ||||
| Salad / pizza prep table | Y N | ||||
| Hot holding cabinet | Y N | ||||
| Y N | |||||
| Mid-shiftduring peak service | |||||
| Walk-in cooler | Y N | ||||
| Walk-in freezer | Y N | ||||
| Reach-in cooler | Y N | ||||
| Reach-in freezer | Y N | ||||
| Prep line low-boy | Y N | ||||
| Salad / pizza prep table | Y N | ||||
| Hot holding cabinet | Y N | ||||
| Y N | |||||
| Closeend of day | |||||
| Walk-in cooler | Y N | ||||
| Walk-in freezer | Y N | ||||
| Reach-in cooler | Y N | ||||
| Reach-in freezer | Y N | ||||
| Prep line low-boy | Y N | ||||
| Salad / pizza prep table | Y N | ||||
| Hot holding cabinet | Y N | ||||
| Y N | |||||
Temperature targets — FDA Food Code
≤ 41°FCold holding — walk-ins, reach-ins, prep tables
0°F or belowFreezers — keep frozen food frozen solid
≥ 135°FHot holding — line, cabinets, steam tables
Out of range? Record the corrective action (adjust unit, relocate product, discard, call for service) and re-check within 30 minutes. Targets per FDA Food Code 2022 §3-501.16 and FDA freezer storage guidance — always defer to your local health code.