Record Temperature
Log temperature readings for HACCP compliance
63° - 100°C
Temperature History
View and filter your temperature logs
No temperature logs yet. Record your first temperature reading above.
Temperature Guidelines
HACCP compliant temperature ranges
Hot Food (Holding)
Cooked foods kept hot for service
63° - 100°C
high risk
Cold Food (Refrigerated)
Perishable items in refrigeration
0° - 4°C
high risk
Frozen Food
Frozen items and ice cream
-18° - -15°C
medium risk
Danger Zone Items
Temperature range for rapid bacterial growth
4° - 63°C
high risk
Cooking Temperature
Minimum safe cooking temperatures
74° - 100°C
high risk
Reheating Temperature
Safe reheating temperature for leftovers
74° - 100°C
high risk
HACCP Compliance
- • Record temperatures at least every 2 hours
- • Monitor critical control points daily
- • Keep logs for 90 days minimum
- • Document all corrective actions
- • Train staff on proper procedures
- • Calibrate thermometers regularly