Temperature logging for hospitality: an example for HACCP
A temperature log for hospitality is the list on which you record, at fixed times, the temperature of cold rooms, fridges, hot-holding units and prepared dishes. It is the proof that you carry out your CCPs (critical control points, such as the core temperature when cooking) and control measures. HACCP stands for Hazard Analysis and Critical Control Points. Two limits are set by law: chilled storage at no more than 7 °C, and keeping food hot at at least 60 °C (Dutch Food Preparation and Handling Decree (Warenwetbesluit Bereiding en behandeling van levensmiddelen) , Article 15). All other limits are set out in your HACCP plan or hygiene code, and the log refers to them. The NVWA (Netherlands Food and Consumer Product Safety Authority) can request the log during an inspection, and KHN offers a model form for temperatures .
Measure at the moment you record, not from memory afterwards. A record filled in later cannot be told apart from an invented one during an inspection.
What do you measure, and when?
The points below appear in most hospitality plans. You determine which apply with your hazard analysis and your hygiene code.
| Measuring point | What you measure | Timing | Why |
|---|---|---|---|
| Goods-in | Core or product temperature on arrival | Every delivery | Prevent received product from going into the kitchen already too warm |
| Cold room and fridge | Air temperature | At least twice a day | Keeping prepared and raw products safe |
| Hot-holding unit | Temperature of the held dish | At serving | Prevent growth of micro-organisms |
| Cooking | Core temperature of the dish | Per batch or per dish | Kill pathogens |
| Cooling | Time and temperature after cooking | Per batch | Prevent growth of spore-forming bacteria |
The number of measurements per day depends on how busy you are and on the equipment. A cold room that is opened often needs checking more frequently than a fixed fridge in the bar.
Example of a completed temperature form
A fictional restaurant fills in the form below. The cold and hot-holding limits are the legal values. You can fill in other limits from your plan.
| Date | Time | Measuring point | Measured (°C) | Limit from plan | OK? | Initials | Action on deviation |
|---|---|---|---|---|---|---|---|
| 20 October | 08:45 | Cold room 1 | 4 | max. 7 | yes | MK | n/a |
| 20 October | 12:10 | Meat goods-in | 3 | as per plan | yes | JV | n/a |
| 20 October | 17:30 | Hot-holding unit | 68 | min. 60 | yes | JV | n/a |
| 21 October | 08:50 | Cold room 1 | 9 | max. 7 | no | MK | check door, measure again, assess product |
| 21 October | 09:20 | Cold room 1 | 6 | max. 7 | yes | MK | cause noted in log, fault reported to maintenance |
The “action on deviation” column is the most important part of the form. A list with only good values shows that you measure, but not that you respond to deviations. A list with a deviation and a good action shows that your system works.
How do you handle a deviation?
Suppose a cold room rises above the limit. Then you proceed in this order:
- Check the measuring instrument, so you know the value is correct.
- Check the cold room: door, seals, the temperature setting and the loading.
- Assess the product inside and decide what to reject. Record in your plan how long a product may have been above 7 °C.
- Report the fault and note the cause and the action.
- Measure again after the repair and check that the temperature stays within the limit.
This order is a corrective action, the fifth principle of HACCP. Read the explanation on the 7 HACCP principles.
What does the auditor or inspector want to see?
The inspector looks at the measurement list and asks about a random day. They check whether the measuring times match the plan, whether the values are within the limits, and whether deviations were followed up. They also check whether the thermometer has been calibrated and whether the measurement is taken in the right place.
Check for yourself whether:
- the measurement list has a fixed place and everyone who measures can reach it
- every measuring point is in the plan and appears on the list
- the thermometers are calibrated and the calibration is recorded
- the deviations are in a log with the date and the action
Common mistakes
- Measuring and filling in later, or noting the same value for several times
- A measuring point in the plan that is not on the list
- A limit on the list that does not match the plan
- No action on deviations, or only initials without an explanation
- A thermometer without calibration, so nobody knows whether the value is correct
Further reading on temperature control
The limits per product group are worked out on limit values in HACCP. The form fits into the whole of the HACCP lists for hospitality. Temperature is one of the parts of the HACCP checklist. The full plan with the CCP table is on HACCP plan example.
Frequently asked questions about temperature logging
May I use a digital thermometer with logging?
Yes. A logger that measures and stores automatically is often more reliable than manual notes. Do check that the logger is calibrated and that the data cannot be changed afterwards.
What if I miss a measuring time?
Record it with the reason and measure as soon as possible. A missed time is less serious than a filled-in time that was never measured.
Must I also measure the temperature at the cold room entrance?
That depends on your plan. Measure at the point recorded in your plan, and record the measuring place on the form.
Sources
- NVWA: Working according to the HACCP system
- Dutch Food Preparation and Handling Decree (Warenwetbesluit Bereiding en behandeling van levensmiddelen) , Article 15
- KHN: Recording temperatures
- Hygiene code and HACCP, for the limit values per sector