Name of Business

Record Temperature Control Log

Date/ Time Unit / Food Description Visual Check Temp °C Corrective Action Checked by

Temperature Information
Visual Check
Cold foods – at or below 5°C
Use by date (foods past this date are prohibited from being sold)
Frozen foods – Frozen hard (does not include partially thawed) Hot
Best before date (foods past this date can be sold provided the food is not damaged, deteriorated or
foods – at or above 60°C
perished)
Packaging (damaged, deteriorated or perished)
Pest contamination (droppings, eggs, webs, feathers etc)
Ensure raw foods are stored below ready to eat or cooked foods (cross contamination) Foreign
objects (dirt, metal, hair)

Last updated March

2012
For the week starting / /

Record Display Unit(s) Temperature Log

Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Unit Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp
For the week starting / /

Record Storage Unit(s) Temperature Log

Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Unit Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp
 Record Time Log
Date Name of cooked Record each Time that food is Total time Action taken Time of
or ready-to-eat- time at room returned to storage (Add together action
food and activity temperature Cold food Hot food each time food is
Start time 5°C or 60° or at room Used in Eaten/ served Disposed
lower higher temp)
e.g.12/10/12 Coleslaw 10.40am 11.49am - 1 hour 9 mins
preparatio
n

Time control rule

Potentially hazardous food kept at room temperature Action
Up to two hours Return it to the fridge to use later (to be cooked or served as ready-to-eat food)
Between two and four hours Ensure it is eaten immediately
More than four hours Throw it away and do not use in any preparation

Remember:
• Time control rule: ONLY use this record if the food cannot be kept cold or hot.
• Protect food from contamination when at room temperature.
• Keep records of how long potentially hazardous foods are displayed in the temperature danger zone of 5°C to 60°C.
 Record Activity log
Circle the activities Preparation Cooking food Cooling food Reheating Hot holding Serving Food Packing
Date Menu Item:

Start End Start End Start End Start End Start End Start End Start End Start End

Time
Temperature °C
Observations:
Corrective Action: Signed:

Circle the activities Preparation Cooking food Cooling food Reheating Hot holding Serving Food Packing
Date Menu Item:
Start End Start End Start End Start End Start End Start End Start End Start End
Time
Temperature °C

Temperature chart:
 Thawing 0°C to 5°C
 Cook
- to 75°C at the centre of the food. OR
- if fish or steal, cook to preference recording cooking time and temperature
 Hot Holding 60°C
 Cold Holding 5°C
 Cooling
- cool to 21°C in two hours
- cool to 5°C in further four hours
 Reheating food heat to piping hot i.e.
 FOOD TEMPRETURE

Record Activity Log (internal review process temperature log)

Tick the activities Preparation Cooking food Cooling food Reheating Hot holding Serving Food Packing

Menu Item List Activity Start time Temp of food End time Temp of food Corrective Action Taken

Tick the activities Preparation Cooking food Cooling food Reheating Hot holding Serving Food Packing

Menu Item List Activity Start time Temp of food End time Temp of food Corrective Action Taken

Last updated March

2012
 Name of Business

Record Daily Diary Record Sheet (example)

Goods in Record Food temp
Frequency: 1 in5 deliveries at Best before or Accept (A) or
Date Time Supplier Food (PHF) Initials Problems and corrective actions
least or if delivery use-by date reject (R)
temperature seems high.
12/6/11 1.00pm Del Basso Salami 3.4C U Jan 2012 A SB nil

Record 3 Storage units temp log Unit Number/ Location Time am/pm Temperature Corrective action taken
Frequency: Big fridge 10.30am 5C
Check twice a
day Big fridge 1.00pm 6C Thermostat adjusted

Record 6 Activity log Menu Item List activity Start time Temp of food End time Temp of food Corrective action taken
Check once a month Chicken Cooking
(cooking/ cooling/ reheating/
thawing

Record 4 - Time log for ready to Type of food Time Temperature Time Temp of food Corrective action taken
eat food on display (if hot or cold)
Potato salad display 3.00pm 7C 5.00pm 24C disposed
(Only complete
if using Time
Support Program,
2/4hr rule)

 For all existing suppliers of potentially hazardous foods, check and record at least one in every five deliveries with a thermometer. You must check a sample of items within this one
delivery.
 High-risk foods should be delivered at 5°C or colder, unless you are confident that the food has been in the temperature danger zone of 5°C to 60°C for less than 2 hours.
 If a food’s packaging is damaged and you think this has affected the food’s safety and suitability, you should reject the delivery.
 Frozen foods should always be delivered frozen hard.

Last updated March

2012
 Name of Business

Record Daily Diary Record Sheet (example)

Goods in Record Food temp
Best before or Accept (A) or
Frequency: 1 in5 deliveries at Date Time Supplier Food (PHF) Initials Problems and corrective actions
use-by date reject (R)
least or if delivery
temperature seems high. 12/6/11 1.00pm Del Basso Salami 3.4C U Jan 2012 A SB nil

Record 3 Storage units temp log Unit Number/ Location Time am/pm Temperature Corrective action taken
Frequency: Big fridge 10.30am 5C
Check twice a Big fridge
day 1.00pm 6C Thermostat adjusted

Record 6 Activity log Menu Item List activity Start time Temp of food End time Temp of food Corrective action taken
Check once a month Chicken Cooking
(cooking/ cooling/ reheating/
thawing

Record 4 - Time log for ready to Type of food Time Temperature Time Temp of food Corrective action taken
eat food on display (if hot or cold) Potato salad display 3.00pm 7C 5.00pm 24C disposed
(Only complete
if using Time
Support Program,
2/4hr rule)

 For all existing suppliers of high-risk foods, check and record at least one in every five deliveries with a thermometer. You must check a sample of items within this
one delivery.
 High-risk foods should be delivered at 5°C or colder, unless you are confident that the food has been in the temperature danger zone of 5°C to 60°C for less than 2 hours.
 If a food’s packaging is damaged and you think this has affected the food’s safety and suitability, you should reject the delivery.
 Frozen foods should always be delivered frozen hard.

Last updated March

2012