Fridge temperature log sheet
A weekly AM/PM temperature log for fridges, freezers and hot hold. Record the actual reading — chilled food must legally stay at or below 8°C (aim for 5°C), freezers at −18°C, hot hold at 63°C or above. If a reading is out of range, write what you did about it.
Weekly Temperature Log — fridges ≤ 8°C (target 5°C) · freezers ≤ −18°C · hot hold ≥ 63°C
| Day | Check | Fridge 1 (°C) | Fridge 2 (°C) | Fridge 3 (°C) | Freezer (°C) | Hot hold (°C) | Checked by | Action taken if out of range |
|---|---|---|---|---|---|---|---|---|
| Monday | AM | |||||||
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| Sunday | AM | |||||||
| PM |
Probe calibration check this week (iced water ≈ 0°C / boiling ≈ 100°C): reading ______ date ______ by ______
How to use this sheet
- Check every unit at least twice a day and write the actual reading, not a tick.
- Out of range? Re-check after 30 minutes, move stock if still high, and record the action.
- Keep completed sheets — they are your inspection evidence.
What inspectors look for in these logs: read our fridge temperature log guide. Tired of the sheet running out mid-week? See digital temperature logs.
When to use this sheet
Use this when one weekly sheet should cover several fridges plus a freezer column and a hot-hold column. Use the dedicated freezer log instead when you only want freezer lines.
How to complete it
Write the temperature you actually see for each unit at the AM and PM check, the name of the person, and the action if a reading is outside the limit in your safe method. The probe line at the bottom is for the iced-water and boiling-water check, not for a fridge air reading.
What this does not replace
A filled sheet does not replace your safe method, a decision about food that has been warm, or a food hygiene rating. It is not a certificate of compliance.
Authoritative guidance
Related pages
Fridge temperature logsFreezer temperature logsFreezer temperature logEHO readiness quizBakeriesChilling module
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