Temperature log basics
By Vimal Bhaya, Founder and Lead Systems Architect · Last reviewed 21 October 2026
A temperature log is only worth keeping if every number in it was really read. These four guides cover how to take and write each reading, how often to check, who is responsible for the job and how long to keep the sheets.
Each one is a full article, sourced to the FDA Food Code and the federal record rules, with every rule quoted and linked. Read them in order, or start with the question you have today.
The 4 parts, in order
By the end you will know what a correct entry looks like, which interval your plan probably uses and why, who should sign what, and how long each kind of record has to be kept.
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1. How to do temperature logs correctly
Seven things every entry needs, where the thermometer goes, how to check it in ice water, and what to write when a reading is high. The page every new starter should read first.
Read part 1 -
2. How often to log fridge and freezer temperatures
The Food Code sets no interval, so your plan does. The common ones, from every 2 hours to once a day, and why 2 hours is the window in which warm food can still be saved.
Read part 2 -
3. Who is responsible for temperature logs
The Food Code puts it on the person in charge. How to split the job between the person on the round, the shift lead and the manager, so no check goes unowned, at night included.
Read part 3 -
4. How long to keep temperature logs
From 90 days to 3 years, depending on the rule you fall under. One table for restaurants, food plants, meat, seafood, juice, schools and vaccine fridges.
Read part 4
How to use this
Read them in order if you are starting from scratch. That is the usual path. If you already know which piece you need, jump to it from the list above.