This back-of-house temperature log helps restaurant teams record and verify temperatures for refrigerators, freezers, and line equipment across pantry, pastry, hot apps and pizza, grill, saute, walk-in cooler, and walk-in freezer stations. Use it to capture location, date, and preparer, then log readings for each unit to support HACCP procedures, reduce foodborne risk, and meet food safety standards. Adapt the checklist to your operation and schedule routine checks to identify issues early and maintain compliance.
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