Template

Hot and Cold Holding and Cooking Temp Checks

by Iain MacPherson, from the Community

This practical template helps restaurant and food service teams record twice daily temperature checks for hot holding units, cold chillers, and cooked items. Verify hot holding above 63 C, chillers below 8 C, and cooking targets of 80 C for at least 6 seconds or 75 C for 30 seconds. Use it to document AM and PM checks across bain maries, holding cabinets, and salad chillers, support HACCP, and maintain food safety 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
Hill View HACCP Daily Checklist
This Hill View HACCP checklist supports twice-daily food safety checks across kitchen operations. Record opening checks, note issues, and capture AM and PM fridge and freezer temperatures. Verify supplier deliveries for condition, date, temperature, and pest-free status. Confirm probe cleanliness and log thawing with core temps. Document cooking temperatures above 78c and reheating above 75c for 30 seconds. Use the blast chiller guidance to cool food to under 6c within the allowed time. Track hot trolley temperatures in the morning and afternoon, and ensure cold foods are kept under 5c during service. Add comments where needed and complete with a signature for accountability.
by Gareth Roberts, from the Community
Downloads: 0
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Food Safety Daily Diary and Cleaning Schedule
This comprehensive daily diary supports food safety compliance for hospitality kitchens. It covers opening checks, AM and PM fridge and freezer temperature logs, delivery temperature monitoring, cooling within safe time limits, cooking and reheating to 75°C, hot holding above 63°C, and end-of-day close checks. It also includes M2 daily and weekly cleaning schedules, monthly probe calibration, transport between sites, special recording for red meat joints below 75°C, and a corrective actions message board. Final sign-off fields capture chef and duty manager confirmation and completion time to evidence due diligence.
by Jamie Lewis, from the Community
Downloads: 0
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Sweetheart Kitchen Food Safety Checklist
This food safety and hygiene checklist for Sweetheart Kitchen helps food service teams maintain compliance and quality across the facility. It covers licensing, ventilation and air quality, structural upkeep, lighting, and approved pest control. Cleaning and disinfection practices are detailed with correct water temperatures, chemical concentrations, and contact times. The checklist reinforces clean food-contact and hand-contact surfaces, proper water supply and drainage, and sourcing from approved suppliers. Staff requirements include valid health cards, personal hygiene, and accessible, well-maintained handwashing, toilet, and changing facilities. Temperature controls include correct thawing, rapid reheating to 75°C, hot holding at 60°C or above, cooling from 60°C to 20°C within 2 hours and 20°C to 5°C within 4 hours, and cold holding at 5°C or below. It also addresses protection from contamination, storage, transport, and handling of expired or recalled foods.
by Noel Dela Vega Razon, from the Community
Downloads: 20+
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Template
Gourmet Salad Bar Temperature and Time Log
Use this customizable checklist to record daily temperatures and holding times for salad and hot bars. Track cold holding at 40 F or below and hot holding at 145 F or above across scheduled checks such as 11:00 am, 3:00 pm, and 7:00 pm. Log items like salads, dressings, soups, and hot sides, capture corrective actions, and maintain food safety compliance. Ideal for restaurants, buffets, and delis to standardize HACCP practices and ensure consistent monitoring.
by David Knighton, from the Community
Downloads: 10+
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Hill View HACCP Daily Checklist

This Hill View HACCP checklist supports twice-daily food safety checks across kitchen operations. Record opening checks, note issues, and capture AM and PM fridge and freezer temperatures. Verify supplier deliveries for condition, date, temperature, and pest-free status. Confirm probe cleanliness and log thawing with core temps. Document cooking temperatures above 78c and reheating above 75c for 30 seconds. Use the blast chiller guidance to cool food to under 6c within the allowed time. Track hot trolley temperatures in the morning and afternoon, and ensure cold foods are kept under 5c during service. Add comments where needed and complete with a signature for accountability.

by Gareth Roberts, from the Community

Get

Template

Food Safety Daily Diary and Cleaning Schedule

This comprehensive daily diary supports food safety compliance for hospitality kitchens. It covers opening checks, AM and PM fridge and freezer temperature logs, delivery temperature monitoring, cooling within safe time limits, cooking and reheating to 75°C, hot holding above 63°C, and end-of-day close checks. It also includes M2 daily and weekly cleaning schedules, monthly probe calibration, transport between sites, special recording for red meat joints below 75°C, and a corrective actions message board. Final sign-off fields capture chef and duty manager confirmation and completion time to evidence due diligence.

by Jamie Lewis, from the Community

Get

Template

Sweetheart Kitchen Food Safety Checklist

This food safety and hygiene checklist for Sweetheart Kitchen helps food service teams maintain compliance and quality across the facility. It covers licensing, ventilation and air quality, structural upkeep, lighting, and approved pest control. Cleaning and disinfection practices are detailed with correct water temperatures, chemical concentrations, and contact times. The checklist reinforces clean food-contact and hand-contact surfaces, proper water supply and drainage, and sourcing from approved suppliers. Staff requirements include valid health cards, personal hygiene, and accessible, well-maintained handwashing, toilet, and changing facilities. Temperature controls include correct thawing, rapid reheating to 75°C, hot holding at 60°C or above, cooling from 60°C to 20°C within 2 hours and 20°C to 5°C within 4 hours, and cold holding at 5°C or below. It also addresses protection from contamination, storage, transport, and handling of expired or recalled foods.

by Noel Dela Vega Razon, from the Community

20+

Get

Template

Gourmet Salad Bar Temperature and Time Log

Use this customizable checklist to record daily temperatures and holding times for salad and hot bars. Track cold holding at 40 F or below and hot holding at 145 F or above across scheduled checks such as 11:00 am, 3:00 pm, and 7:00 pm. Log items like salads, dressings, soups, and hot sides, capture corrective actions, and maintain food safety compliance. Ideal for restaurants, buffets, and delis to standardize HACCP practices and ensure consistent monitoring.

by David Knighton, from the Community

10+

Get

Hot and Cold Holding and Cooking Temp Checks

About author

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Hill View HACCP Daily Checklist

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Hill View HACCP Daily Checklist

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