HACCP
Fridge temperature log: what to record and how often
A well-kept temperature log is not paperwork: it is proof that refrigeration actually worked when it mattered.
Klyra Editorial · Published on 12 January 2026 · 7 min read
In most food safety management systems based on HACCP principles, checking the temperature of cold storage points is the most frequent task — and for that reason, the one most likely to slip: two checks a day become one, then a rushed signature at closing time. The exact frequencies and limits depend on the food safety regulation that applies in your country and on your own food safety plan; treat what follows as a common-practice overview to check against your local rules or consultant.
What to record for each cold point
- A unique identifier for the equipment (not just "fridge 1" if you have three identical units)
- The temperature actually read, not the expected value
- The real date and time of the check
- Who performed the check
- Any corrective action taken, if the reading was out of range
How often to check
The right frequency is the one defined in your food safety plan, built with your consultant based on your equipment, the products stored and how stable each unit has proven to be. A common practice in European kitchens is one check at the start of service and one at close for each cold point, with more frequent checks on units that have historically been unstable or that hold particularly perishable items.
Limits and tolerances
Temperature limits by product category are set by the food safety regulation applicable in your country, and they should always be verified against an official source or your HACCP consultant: they vary between national legislations within the EU, and it would not be accurate to generalise them here. Your food safety plan should state them explicitly, together with an agreed technical tolerance for each piece of equipment.
What to do when a reading is out of range
- Double-check the reading with a second thermometer if the instrument is in doubt
- Assess the affected product: temperature reached and time of exposure
- Move the goods to a compliant cold point, if still fit for consumption
- Log the anomaly, the corrective action taken, and the outcome of the follow-up check
Probes vs. manual checks
Manual checks have a structural weakness: they depend on the discipline of whoever performs them, and they tend to slip exactly during the busiest shifts — precisely when risk is highest. Automatic probes with alarms solve the consistency problem, but they do not replace management of the data: an alarm that is received and ignored proves no more than an empty log. Whether you use manual checks, automatic probes, or a mix of both, what actually matters in an inspection is the consistency between the recorded data and the action that followed.
To get started without building everything from scratch, you can generate a free ready-to-use temperature log with the tool at /strumenti/registri-haccp, or set up your whole documentation with /strumenti/piano-haccp.
FAQ
Do I need to log temperatures on days the restaurant is closed?
It depends on your food safety plan and on whether perishable products remain in the cold points: if equipment stays loaded, most plans still require a check, possibly at a reduced frequency.
Do automatic probes replace the logging requirement?
In most cases automated data is accepted as a valid record, but always check with your consultant whether your local regulation adds requirements around calibration and data retention.
How often should a probe be calibrated?
There is no universal frequency: it depends on the instrument and the manufacturer's guidance. A documented periodic check, replacing probes that drift, is a widely recommended practice.
Keep reading
Keep reading
Daily HACCP checklist
Daily, weekly and monthly checks required by your food safety plan, in one printable checklist.
Temperature frigoriferi come registrarle
Practical guides on HACCP, food cost, rotas and multi-site management.
Start free