Glossary
What is temperature control in food safety?
Temperature control means keeping food out of the danger zone where harmful bacteria multiply: chill cold food properly, cook thoroughly, and hold hot food safely.
Logging is how you prove monitoring happened. A number on a sheet without a time, unit or follow-up is weak evidence.
What to log in practice
Common logs include fridge and freezer units, deliveries, cooking/reheating and hot-holding. Your procedures set limits; staff record readings and act when limits are breached.
Digital logs help multi-unit kitchens keep history by branch and surface exceptions for managers.
Frequently asked questions
How often should fridges be checked?
Follow your food safety procedures and any pack guidance you use. Consistency beats occasional perfect sheets.
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