Free cooking temperature log template for Australian food businesses. Record core cooking and reheating temperatures to substantiate that food reaches 75°C…
A cooking temperature log records the core temperature of food after cooking or reheating. It helps a food business show that potentially hazardous food reaches a safe internal temperature, commonly 75°C at the core, which is a key control for killing harmful bacteria. What it includes: Date and time the food was cooked or reheated. The food item or batch. Core temperature reading (°C). Whether it reached the target (commonly 75°C at the core). Corrective action if the target was not met. Initials of the staff member who checked. How to use it: Probe the thickest part of the food with a clean, sanitised thermometer. Record the core temperature once cooking or reheating is complete. Check the reading meets your target, commonly 75°C at the core. If it is below target, keep cooking and re-check before recording. Clean and sanitise the probe between different foods. Sign or initial each entry and keep the log on file. Cooking or reheating potentially hazardous food to a safe core temperature, commonly 75°C, is a widely accepted control in Australia, and Standard 3.2.2A requires many businesses to substantiate key controls like this. A cooking log helps demonstrate it; confirm specifics with your council or regulator. What core temperature should food be cooked to? As a general guide in Australia, cooking or reheating potentially hazardous food to 75°C at the core is widely used because it rapidly reduces harmful bacteria. Some foods have alternative safe time-and-temperature combinations. Probe the thickest part with a clean thermometer, and confirm any specific targets that apply to your menu with your regulator. How do I measure the core temperature correctly? Use a clean, sanitised probe thermometer and insert it into the thickest part of the food, avoiding bone or the container. Wait for the reading to stabilise before recording it. Clean and sanitise the probe between different foods to avoid cross-contamination, and check the thermometer's accuracy from time to time. Do I need to record cooking temperatures? It depends on your business and jurisdiction. Standard 3.2.2A requires many food-service businesses to substantiate key controls, and cooking or reheating to a safe core temperature is often one of them. Some food safety programs require specific records. Confirm what applies to you with your council or state regulator.
How to use the Cooking Temperature Log
Probe the thickest part of the food with a clean, sanitised thermometer
Record the core temperature once cooking or reheating is complete
Check the reading meets your target, commonly 75°C at the core
If it is below target, keep cooking and re-check before recording
Clean and sanitise the probe between different foods
Sign or initial each entry and keep the log on file
Frequently asked questions
What core temperature should food be cooked to?
As a general guide in Australia, cooking or reheating potentially hazardous food to 75°C at the core is widely used because it rapidly reduces harmful bacteria. Some foods have alternative safe time-and-temperature combinations. Probe the thickest part with a clean thermometer, and confirm any specific targets that apply to your menu with your regulator.
How do I measure the core temperature correctly?
Use a clean, sanitised probe thermometer and insert it into the thickest part of the food, avoiding bone or the container. Wait for the reading to stabilise before recording it. Clean and sanitise the probe between different foods to avoid cross-contamination, and check the thermometer's accuracy from time to time.
Do I need to record cooking temperatures?
It depends on your business and jurisdiction. Standard 3.2.2A requires many food-service businesses to substantiate key controls, and cooking or reheating to a safe core temperature is often one of them. Some food safety programs require specific records. Confirm what applies to you with your council or state regulator.
