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Frying oil log

A frying oil log records each check of the oil in your fryers: the date, the fryer, the oil temperature, the result of the tester, test strip or visual check, whether you changed the oil, and who checked. Snack bars, food trucks and restaurants that fry every day use it to show that they keep the oil in good condition. The limit for changing the oil comes from your own HACCP plan.

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What the law requires

Regulation (EU) 2017/2158 on acrylamide requires food businesses that fry French fries and other potato products and sell them in retail to use oils that allow quicker frying or lower temperatures, to keep frying temperatures below 175 °C, and to maintain oil quality by skimming off crumbs frequently (Annex II, Part A). The Commission Notice on food safety management systems (2022/C 355/01) gives checking the time and temperature of frying oil as an example of a critical control point. Neither Regulation (EU) 2017/2158 nor Regulation (EC) No 852/2004 sets a limit for oil quality or a rule for when to change the oil, so your own HACCP plan sets the limit and how often you check.

Write the limit for changing the oil from your HACCP plan at the top of the sheet. When you fry potato products such as French fries, keep the oil below 175 °C (Regulation (EU) 2017/2158).

How to fill it in, in 5 steps

  1. 1Write the business name, the month and the name or number of each fryer at the top, together with the oil change limit from your HACCP plan.
  2. 2Check the oil at the times set in your plan, for example before service: measure the temperature and test the oil with a tester or test strip, or check colour, smell, smoke and foam.
  3. 3Write the date, the fryer, the temperature and the result in the row, and mark whether the oil is within your limit.
  4. 4If the oil is past the limit, change it, write Y in the oil changed column, and record any other action in the corrective action log.
  5. 5Sign each row, skim crumbs off the oil often during service, and keep the completed sheet in the HACCP folder.

Easier in EZLineGo: the oil check is a control point, and you record the result together with the limit.

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Questions

How often should I change frying oil?

EU law sets no fixed interval. Change the oil when it reaches the limit in your HACCP plan, for example a tester reading, or when it smokes, foams, turns dark or smells bad. How quickly that happens depends on the oil, the temperature and what you fry.

What temperature should frying oil be for French fries?

Below 175 °C, and as low as possible while the food is still cooked safely. Regulation (EU) 2017/2158 sets this for French fries and other fried potato products to reduce acrylamide.

How do I check the quality of frying oil?

With a tester that measures polar compounds, with test strips, or by checking colour, smell, smoke and foam. Choose the method and the limit in your HACCP plan and write both at the top of the sheet.

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Guides on this topic

EZLineGo for food businesses

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How long do you keep the logs?

As long as your HACCP plan and the rules in your country require. Regulation (EC) No 852/2004, Article 5, requires documents and records that fit the nature and size of the business.

The templates help you keep records. They do not replace your own HACCP plan.

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In EZLineGo, cleaning, temperatures, deliveries, health records and training are in one place, and at an inspection you show them as a PDF.

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