Free fridge temperature log template for Australian food businesses. Record cold storage at 5°C or below, spot problems early and substantiate temperature…
A fridge temperature log is a simple record of the temperature inside each refrigerated unit, checked and written down regularly. It helps a food business show that cold potentially hazardous food is being kept at 5°C or below, which is a core control under Australian food safety practice. What it includes: Date and time of each temperature check. Fridge or unit name or number. Recorded temperature reading (°C). Whether the reading is within the safe range (5°C or below). Corrective action taken if a reading is too high. Initials of the staff member who checked. How to use it: List each refrigerated unit you need to monitor. Check temperatures at set times, such as opening and during service. Record the reading and the time for each unit. If a unit is above 5°C, act promptly and note the corrective action. Sign or initial each entry so checks are accountable. Keep completed logs on file in case they are requested. Keeping cold potentially hazardous food at 5°C or below is a widely accepted control in Australian food safety, and Standard 3.2.2A requires many businesses to substantiate key controls like cold storage. A fridge log helps demonstrate this; confirm exactly what records apply with your council or regulator. How often should I record fridge temperatures? There is no single rule for every business, but many check and record fridge temperatures at least daily, and often more than once a day such as at opening and during service. More frequent checks help you catch problems early. Confirm any specific frequency required by your food safety program or regulator. What temperature should a food fridge be? As a general rule in Australia, cold potentially hazardous food should be kept at 5°C or below. Setting the fridge a little cooler gives a safety buffer for door openings and restocking. If a reading is above 5°C, act promptly, record the corrective action, and check the food's safety before use. Do I have to keep fridge temperature records? It depends on your business and jurisdiction. Standard 3.2.2A requires many food-service and retail businesses to substantiate key controls such as cold storage, and temperature logs are a common way to do this. Some food safety programs require specific records, so confirm what applies to you with your council or state regulator.
How to use the Fridge Temperature Log
List each refrigerated unit you need to monitor
Check temperatures at set times, such as opening and during service
Record the reading and the time for each unit
If a unit is above 5°C, act promptly and note the corrective action
Sign or initial each entry so checks are accountable
Keep completed logs on file in case they are requested
Frequently asked questions
How often should I record fridge temperatures?
There is no single rule for every business, but many check and record fridge temperatures at least daily, and often more than once a day such as at opening and during service. More frequent checks help you catch problems early. Confirm any specific frequency required by your food safety program or regulator.
What temperature should a food fridge be?
As a general rule in Australia, cold potentially hazardous food should be kept at 5°C or below. Setting the fridge a little cooler gives a safety buffer for door openings and restocking. If a reading is above 5°C, act promptly, record the corrective action, and check the food's safety before use.
Do I have to keep fridge temperature records?
It depends on your business and jurisdiction. Standard 3.2.2A requires many food-service and retail businesses to substantiate key controls such as cold storage, and temperature logs are a common way to do this. Some food safety programs require specific records, so confirm what applies to you with your council or state regulator.
