What temperature should cold food be kept at?

The FDA model Food Code sets 41 F (5 C) or below for cold food that needs temperature control, and 135 F (57 C) or above for hot food. Your state or county may use its own code, so check with your health department.

What is the two-stage cooling rule?

In the model Food Code, cooked food cools from 135 F to 70 F within 2 hours, then from 70 F to 41 F, for a total of 6 hours. If it misses either step, your health department's rules say whether to reheat it or throw it out.

How long should I keep these logs?

Ask your local health department. Requirements differ from place to place, and they are not set by this template.

Free template

Food temperature logs for the cooler, the line and the cooling rack.

Three logs on one sheet. Check and write down the temperature, and when it is out of range write what you did. The limits shown come from the FDA model Food Code, so use your local code's limits if they differ. Print the sheet or save it as a PDF.

Also calledCooler temperature log, Hot holding temperature log, Cooling log template, Refrigerator temperature log

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Free to print, copy and change. It’s a starting point. Add the lines your equipment and your rules need.

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Food temperature log

Location

Month

Manager

Thermometer ID

Cold holding and freezers

The FDA model Food Code holds cold food at 41 F (5 C) or below. Your state or county code may differ.

Date

Time

Unit (cooler, freezer, case)

Temp

Initials

If out of range: what you did

Hot holding

The FDA model Food Code holds hot food at 135 F (57 C) or above.

Date

Time

Food

Temp

Initials

If out of range: what you did

Cooling

The FDA model Food Code cools cooked food from 135 F to 70 F within 2 hours, then to 41 F within 6 hours in total.

Food and date

Start time and temp (135 F)

2 hours: temp (70 F or below)

6 hours: temp (41 F or below)

Initials

If late: what you did

A starting point. Adapt it to your equipment, your procedures and the rules that apply to you.Free template from portalbaseai.com

How to use it

Three habits that make it worth filling out.

Step 1
Check with a thermometer you trust
Use a clean probe thermometer, checked against ice water now and then. Write the actual reading, not just a tick.
Step 2
Write what you did when it is out of range
Moving food, discarding it, reheating it or calling for repair. A blank in that column on a bad reading is a gap.
Step 3
Have the manager review it
The manager checks the log at the end of the day or week and initials it. Keep the logs for as long as your health department asks.

Do this on a phone instead of paper.

Fill this out on a phone, with photos and signatures, with no signal needed. The record is kept for you and nothing gets lost in a truck.

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Common questions

What temperature should cold food be kept at?: The FDA model Food Code sets 41 F (5 C) or below for cold food that needs temperature control, and 135 F (57 C) or above for hot food. Your state or county may use its own code, so check with your health department.
What is the two-stage cooling rule?: In the model Food Code, cooked food cools from 135 F to 70 F within 2 hours, then from 70 F to 41 F, for a total of 6 hours. If it misses either step, your health department's rules say whether to reheat it or throw it out.
How long should I keep these logs?: Ask your local health department. Requirements differ from place to place, and they are not set by this template.

Related and more free tools

Free tool

Food temperature logs for the cooler, the line and the cooling rack.

Food temperature log

Three habits that make it worth filling out.

Check with a thermometer you trust

Write what you did when it is out of range

Have the manager review it

Do this on a phone instead of paper.

Get new free tools by email.

Common questions

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