Keep a record that can be reviewed
Use a separate line for each equipment check. The scheduled and actual times help the reviewer see whether a check was missed or delayed. Record the action actually taken and a linked recheck; do not overwrite an original reading.
Before your team uses it
- Keep equipment identifiers consistent across shifts.
- Use the same temperature unit for the reading and approved target.
- If a check cannot be completed, record the exception and follow your approved procedure.
- Keep any action record or incident reference with the completed log.
Adapt it to your process
Before printing, enter the limits, check frequency and escalation process from your approved procedure and the requirements that apply to your location. This blank log does not supply temperature limits or determine product safety.
U.S. reference, not a universal requirement. FDA Food Code: model guidance for retail food protection
These links provide background. Local requirements and your approved procedures still apply; translating a template does not establish compliance in another country.