Temperature logbook
People who operate food businesses should measure and record the temperature of food in a temperature logbook.
You can download the template and see an example on this page.
Potentially hazardous food
Potentially hazardous food and ready to eat food should be checked with a probe thermometer while it is being stored or cooled.
Non-potentially hazardous food
Non-potentially hazardous foods such as bread, vegetables, stewed fruit or jelly do not need to be temperature checked.
Example logbook
| Date | Food / appliance | Check temperature | Corrective action if any |
|---|---|---|---|
Seafood laksa | 72 degrees Celsius | ||
Seafood chowder | 65 degrees Celsius | ||
Chicken and cashew stir fry | 80 degrees Celsius | ||
Chicken curry for next day - cooled | 79 degrees Celsius to 20 degrees Celsius after 2 hours, less than 5 degrees Celsius after 6 hours | ||
Sticky rice | 65 degrees Celsius after steaming, less than 5 degrees Celsius in fridge | ||
Prawns | less than 5 degrees Celsius | ||
Fridge | less than 5 degrees Celsius | ||
Freezer | less than minus 18 degrees Celsius |
Download the template
You can download the logbook template:
For more information contact Environmental Health.
Last updated: 20 January 2016
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