Template

Gailes Kitchen Sheets - Daily Food Safety Log

by Mark Smith, from the Community

10+

This daily kitchen sheet template helps hospitality teams log critical food safety checks across each shift. Sections include AM/PM cooking temperatures, reheating records, dishwash wash and rinse temps, cooling start/finish and core temps, supplier delivery inspections, hot holding records, outside area checks, probing food returns, maintenance issues, and stock transfers. Guidance notes target 75°C for cooking and reheating and cooling to below 4°C within 90 minutes. Capture corrective actions and chef initials to demonstrate compliance.

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Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Gailes Kitchen Sheets - Daily
Use this daily kitchen management sheet to capture critical food safety records across every shift. Log AM and PM cooking temperatures, reheating checks, and dishwash wash and rinse temperatures. Record cooling times and core temperatures, noting corrective actions when food is not within targets, including the requirement to reach a core temperature of 75 C for at least 7 seconds, chill within 90 minutes, and keep food below 4 C before refrigeration. Track supplier deliveries with vehicle, goods condition, temperatures, and signatures. Maintain hot holding records, conduct outside area checks, document probing food sent back to the kitchen, note maintenance issues, and manage stock transfers. Designed to support HACCP compliance in restaurants and commercial kitchens.
by Mark Smith, from the Community
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Template
Cooking, Cooling and Reheating Records
This Cooking, Cooling and Reheating Records template helps restaurants and food service teams document critical temperatures and times to maintain food safety and meet HACCP requirements. Capture start and finish times where applicable, verify that core temperatures reach at least 75°C, and log cooling and reheating checks. Use the form to note any corrective actions and comments to ensure consistent compliance.
by Clarkes Restaurant, from the Community
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Template
Service Report
This Cooking, Cooling and Reheating Records template helps restaurants and food service teams document critical temperatures and times to maintain food safety and meet HACCP requirements. Capture start and finish times where applicable, verify that core temperatures reach at least 75°C, and log cooling and reheating checks. Use the form to note any corrective actions and comments to ensure consistent compliance.
by Clarkes Restaurant, from the Community
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Template
SC3 Cooking, Cooling and Reheating Records
This SC3 Cooking, Cooling and Reheating Records template helps kitchens and food service teams document critical temperatures and timings during cooking, rapid cooling, and reheating. Capture start and finish times, record core temperatures at or above 75 C, note when items enter cold storage or blast chill, and complete verification with supervisor review. Use it to standardize food safety checks, support HACCP compliance, and maintain clear, auditable records for inspections. Adapt this example to your local regulations and operational requirements.
by James Wickham, from the Community
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Gailes Kitchen Sheets - Daily Food Safety Log

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