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  


less than 5 degrees Celsius 


less than 5 degrees Celsius 


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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