Template

SOP 6-1 Environmental Temperature Control Daily

by Dianne Olaires, from the Community

This SOP 6-1 Environmental Temperature Control checklist helps food operations verify cold holding and prep area temperatures twice daily. Capture mounted gauge and digital thermometer readings for sushi processing areas, coolers, and freezers at the back, middle, and front. Log issues, assign corrective actions with priorities and due dates, and recheck temperatures as needed. Supervisors verify and sign off after completion. Follow clear iAuditor steps to add notes, photos, and export reports.

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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.

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Food Safety Inspection Checklist
Use this comprehensive restaurant food safety inspection checklist to standardize hygiene and compliance across your location. It covers critical controls including hot water availability, pest prevention, handwashing, cook and hold temperatures, temperature logs, labeling and day dots, cleaning and sanitation for equipment and surfaces, storage and segregation in coolers and freezers, prep area procedures, dishwashing, dry storage, beverage and ice machines, restrooms, sewage and backflow checks, and sign-off. Add photos and notes, assign corrective actions with priority and due dates, capture digital signatures, and export reports.
by Kyle Franchi, from the Community
Downloads: 10+
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Template
Daily Temperature Log
This Daily Temperature Log helps hospitality teams record and monitor temperatures across key areas including walk-in coolers and freezers, thawing cabinets, prep tables, and other cold storage. Capture multiple readings per unit, verify gasket condition and cleanliness, and check for ice buildup. Document observations and corrective actions with clear fields for what, who, and by when to support HACCP compliance and audit readiness. Ideal for restaurants, catering, and food service operations focused on safety and quality.
by Diego Dantas, from the Community
Downloads: 10+
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Template
Food Safety Inspection Checklist V2.1
This Food Safety Inspection Checklist V2.1 helps restaurants verify compliance across facility conditions, staff hygiene, hot and cold holding temperatures, cooking ranges, fryers, rice cabinets, prep areas, walk in coolers and freezers, dishwashing, dry storage, mop stations, beverage stations and ice machines, and restrooms. Record temperature logs, check sanitizer strength, verify labeling and day dots, ensure proper food storage order, and confirm drainage and backflow controls. Add photos, create corrective actions with assignees, priorities, and due dates, capture digital signatures, and export results as PDF, Word, Excel, or web link.
by Kyle Franchi, from the Community
Downloads: 0
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Template
Daily Air and Product Temperature Record
Use this HACCP-ready log to track air and product temperatures across blast freezers, cold stores, and chill areas, plus CO2 levels in cold rooms and dry ice bays. Record digital readings at 6am, 9am, and 12pm with a 2pm probe check, capture fresh meat temperatures, and verify dispatch and arrival temperatures for cold chain control. Includes fields for comments, corrective actions, and technical sign-off to support compliance and traceability.
by Neil Leitch, from the Community
Downloads: 10+
Get

Food Safety Inspection Checklist

Use this comprehensive restaurant food safety inspection checklist to standardize hygiene and compliance across your location. It covers critical controls including hot water availability, pest prevention, handwashing, cook and hold temperatures, temperature logs, labeling and day dots, cleaning and sanitation for equipment and surfaces, storage and segregation in coolers and freezers, prep area procedures, dishwashing, dry storage, beverage and ice machines, restrooms, sewage and backflow checks, and sign-off. Add photos and notes, assign corrective actions with priority and due dates, capture digital signatures, and export reports.

by Kyle Franchi, from the Community

10+

Get

Template

Daily Temperature Log

This Daily Temperature Log helps hospitality teams record and monitor temperatures across key areas including walk-in coolers and freezers, thawing cabinets, prep tables, and other cold storage. Capture multiple readings per unit, verify gasket condition and cleanliness, and check for ice buildup. Document observations and corrective actions with clear fields for what, who, and by when to support HACCP compliance and audit readiness. Ideal for restaurants, catering, and food service operations focused on safety and quality.

by Diego Dantas, from the Community

10+

Get

Template

Food Safety Inspection Checklist V2.1

This Food Safety Inspection Checklist V2.1 helps restaurants verify compliance across facility conditions, staff hygiene, hot and cold holding temperatures, cooking ranges, fryers, rice cabinets, prep areas, walk in coolers and freezers, dishwashing, dry storage, mop stations, beverage stations and ice machines, and restrooms. Record temperature logs, check sanitizer strength, verify labeling and day dots, ensure proper food storage order, and confirm drainage and backflow controls. Add photos, create corrective actions with assignees, priorities, and due dates, capture digital signatures, and export results as PDF, Word, Excel, or web link.

by Kyle Franchi, from the Community

Get

Template

Daily Air and Product Temperature Record

Use this HACCP-ready log to track air and product temperatures across blast freezers, cold stores, and chill areas, plus CO2 levels in cold rooms and dry ice bays. Record digital readings at 6am, 9am, and 12pm with a 2pm probe check, capture fresh meat temperatures, and verify dispatch and arrival temperatures for cold chain control. Includes fields for comments, corrective actions, and technical sign-off to support compliance and traceability.

by Neil Leitch, from the Community

10+

Get

SOP 6-1 Environmental Temperature Control Daily

About author

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