Printable temperature log
List your units: the month's sheet builds itself, with target temperatures, a morning and evening box and a corrective action column.
| Unit | Target temperature |
|---|
Temperature checks, without thinking about it
The paper log does the job, as long as someone remembers every day and the pen works. In Popote, each unit is checked with one tap on the phone, a missed check triggers a reminder and an out-of-range reading asks what was done.
Do temperatures need checking every day?
Your food safety plan sets the frequency. In practice, most kitchens check every cold unit at least once a day, often morning and evening, and note what they do when a temperature is wrong.
What temperatures for fridges?
Usual benchmarks: 0 to +3 °C for meat, fish and sensitive preparations, +4 °C at most for other fresh products, −18 °C or below for frozen food. Check the values in your own plan.
How long should you keep the logs?
Keep them at least as long as your food safety plan says, and always to hand during an inspection.
What if these sums did themselves?
In Popote, each recipe's cost follows purchase prices, labour cost follows the rota and the hygiene log fills itself in during service.