Template: Temperature log from goods receipt to serving
One combined registration sheet for incoming inspection cooling/freezing heating cooling and hot storage
Temperature control is the core of the kitchen's HACCP-based self-inspection. This sheet collects daily recordings in one place so no control point is forgotten. Always measure with a meat thermometer in the food's core and note immediately — recordings filled in later are worthless as documentation. The limits on the sheet follow the Food Authority's hygiene guidance; if your kitchen has its own stricter limits, they apply.
§Part 2 · The sprint round
| Date | Supplier/product | Measured temp. (°C) | Limit | Packaging OK (☐) | Godkendt/afvist | Initials |
|---|---|---|---|---|---|---|
| ____ | ________________ | ____ | Chilled products: max 5 °C* | ☐ | ____________ | ____ |
| ____ | ________________ | ____ | Frozen goods: -18 °C | ☐ | ____________ | ____ |
| ____ | ________________ | ____ | ____________ | ☐ | ____________ | ____ |
*Certain product categories have other legally prescribed storage temperatures (e.g. fresh fish on ice). Always follow the product's labelling — and reject deliveries where the cold chain has been broken, and note the deviation.
§Part 2: Procedures for allergen-free food production
| Date | Unit (cooling 1, frost 1 …) | Temp. at ____ | Temp. at ____ | Afvigelse/handling | Initials |
|---|---|---|---|---|---|
| ____ | ____________ | ____ °C | ____ °C | ____________________ | ____ |
| ____ | ____________ | ____ °C | ____ °C | ____________________ | ____ |
§Part of the general knowledge of medicines in the trade
| Date | Ret | Core temp. after heating (requirement: min. 75 °C**) | Cooling start time / end time (requirement: 56→10 °C in maximum 4 hours) | Heat maintenance (requirement: min. 56 °C) | Initials |
|---|---|---|---|---|---|
| ____ | ________________ | ____ °C | kl. ____ / kl. ____ → ____ °C | ____ °C | ____ |
| ____ | ________________ | ____ °C | kl. ____ / kl. ____ → ____ °C | ____ °C | ____ |
| ____ | ________________ | ____ °C | kl. ____ / kl. ____ → ____ °C | ____ °C | ____ |
**The main rule is heating through to at least 75 °C in the centre; for whole fish 60 °C for at least one minute. Reheated food must also reach at least 75 °C. If the kitchen uses a different cooling combination than 56 to 10 °C in four hours, it must be possible to document that it is safe.
- 01Calibrate/check thermometers regularly e.g. in ice water (0 °C).
- 02Read cooling and frost at fixed times — put it on the daily schedule.
- 03Record in real time, never retroactively.
- 04Save completed forms according to the building's self-inspection program so they can be displayed during inspection.