Temperature Logging Best Practices

Temperature logging is one of the most common causes of violations — but also one of the easiest to manage with the right habits.

Best Practices:

• Log temperatures every 2 hours during service.
• Use calibrated thermometers to ensure accuracy.
• Keep hot foods at 135°F or higher, and cold foods at 41°F or lower.
• Immediately discard or reheat foods outside of safe zones.

Tips for Success:

• Assign responsibility to specific team members.
• Use SafeLogs alerts to notify you of missed logs.
• Track trends to catch recurring issues before they escalate.