Food Temperature Log Template

Controlling Temperature is much essential because harmful bacteria are dangerous present in many foods. They also tend to rapidly at room temperature. As bacteria cannot be visible to the clear eye and cannot be physically removed from food, all we can do is control their spread. Read the article about the Food Temperature log template given on this page.

Here are two main techniques available in which temperature can be used to save the food from bacteria.

  1. We can easily destroy these bacteria, or reduce their spread, by cooking or heating the food.
  2. We can also control their growth by keeping food hot or cold as well

For this purpose, you can use a food temperature log template to keep measuring and tracking food’s temperature.

Free Food Temperature Log Template

Use this free sample in MS Word format to create a food temperature log sheet. This template contains the columns of major elements of temperature so that you can easily enlist the time-to-time temperature readings. The Word sheet, however, can be used for a whole month. Just enter the readings in the cells and keep track of the actual temperature of your food and save it. Download the template for free by clicking on the button given below the sample image.

Food Temperature Log

The download button for this Food Temperature Log Template is here.

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How to Monitor Food Temperature?

To monitor the food temperature, you need a probe thermometer so you can assess the temperature of food in numerous instances. When probing foods and checking air temperature, a hand-held digital thermometer may be an ideal option. Thermometers, such as those found in refrigerators, chillers, cold displays, and freezers, may be used to enhance this. They should always be kept clean. Before and after each usage, probe thermometers should be sanitized. A mercury-in-glass thermometer should never be used since it poses a risk of contamination if it breaks. It’s critical to ensure that the probe thermometer you’re using is in good functioning order on a frequent basis.

The food’s temperature might fluctuate throughout the cooking process, especially while cooling and heating, large chunks of meat or poultry should be probed at the thickest area. On the other hand, when serving liquid foods, it is critical to swirl the food to achieve even heat distribution before probing.

 

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