Fridge and freezer temperature log

What the law requires

Regulation (EC) No 852/2004, Annex II, Chapter I requires cold storage in which food temperatures can be monitored and, where necessary, recorded, and Chapter IX says the cold chain must not be interrupted. Article 5 of the same regulation asks for HACCP records that fit the size of the business, and Regulation (EC) No 2073/2005 sets microbiological criteria for some chilled foods, for example Listeria in ready-to-eat food. In the UK, the Food Standards Agency pack Safer food, better business asks for the same kind of fridge and freezer checks. The limits and how often you check come from your own HACCP plan and the national guide.

Write the limits from your HACCP plan at the top of the sheet. They depend on the food and on the rules in your country. If a value is out of range, record what you did in the corrective action log.

How to fill it in, in 5 steps

1. 1Write the month, the business name and the name or number of each fridge and freezer at the top of the sheet, together with the limits from your HACCP plan.
2. 2Check each unit at the start of the day, before you take food out, with a probe thermometer or the built-in display.
3. 3In the row for the day, write the temperature of each unit in °C, the time of the check and your initials.
4. 4If a value is out of range, move the food to a working unit, decide whether it is still safe, and record what you did in the corrective action log.
5. 5At the end of the month, have the manager check and sign the sheet, then keep it in the HACCP folder with the other logs.