Restaurant Temperature Log Sheet Bangladesh: Fridge, Cooking and Holding Template

Last verified: 2026-08-30

A restaurant temperature log sheet in Bangladesh is useful only when every reading identifies the food or equipment, time, actual result, approved target, person, deviation action and reviewer. Writing fridge okay once a day does not show which unit was checked, where the probe was placed, whether the display was accurate or what happened to exposed food after a failure.

BFSA advises safe temperature storage as part of its five keys to safer food. WHO's teaching materials say to refrigerate cooked and perishable food promptly, preferably below 5°C, keep cooked food hot above 60°C before serving, and cook food thoroughly. Codex adds that incoming materials, process controls, monitoring, corrective actions and records should be designed for the hazards of the operation. This template keeps those controls traceable.

Copy-ready temperature log columns

Sources for this section: Bangladesh Food Safety Authority: Five keys to safer food · WHO Five Keys to Safer Food poster · Codex General Principles of Food Hygiene CXC 1-1969

Build an equipment and probe register first

Give every refrigerator, freezer, hot-holding unit, display, delivery thermometer and probe a unique ID. Record location, make/model, operating purpose, target reference, display type, probe type, check method, responsible role and maintenance contact. Chiller 1 is useful; left fridge is not useful after equipment is moved.

Document how the restaurant confirms thermometer performance and what happens when a device is damaged, dropped or gives an implausible reading. Follow the manufacturer and approved food-safety procedure for checking, cleaning, sanitizing, storage and calibration. A log filled with an unreliable probe creates confident but weak evidence.

Use approved targets, not copied numbers

WHO's Five Keys are a strong training reference. They describe a 5°C to 60°C danger zone, advise prompt refrigeration preferably below 5°C, hot holding above 60°C and thorough cooking, with 70°C used in the teaching material for certain foods. BFSA's homepage also tells consumers to store cooked food below 5°C and reheat stored food well before serving.

These values do not replace a restaurant's product-specific process, Bangladesh authority requirement, manufacturer instruction or scientific validation. Some foods, processes and equipment need different critical limits, time controls or measurement points. Put the source of each approved target in the equipment or recipe master, then let the daily log reference that master rather than rewriting policy in every row.

Sources for this section: Bangladesh Food Safety Authority: Five keys to safer food · WHO Five Keys to Safer Food manual

Cold-storage opening and closing checks

Check each unit at the times selected by the restaurant's risk-based plan and after power interruption, heavy loading, door failure, alarm, repair or suspicious product condition. Record the measured value, not only a tick. Note whether the reading came from an air display, an independent device or a product simulation, because those readings answer different questions.

If a unit is outside its approved range, keep the door closed where appropriate, identify affected lots and times, use an alternate verified unit if the procedure allows, and escalate for assessment. Do not automatically relabel food as safe because the second reading looks normal. Record the exposure information and the competent decision.

Receiving temperature checks

Tie the log to a delivery, supplier, invoice or purchase-order number and lot where available. Inspect packaging, date information, declared allergens, vehicle condition and product temperature where relevant to the approved specification. Codex recommends checking incoming materials for suitability and maintaining key details such as supplier, receipt date and quantity.

Give the receiver three controlled outcomes: accept, hold pending decision or reject. The person delivering the food should not pressure staff into changing a failed reading. A held lot needs physical identification and protection from accidental use while the buyer or manager confirms the decision with the approved specification and supplier.

Sources for this section: Codex General Principles of Food Hygiene CXC 1-1969

Cooking, reheating and hot-holding records

Identify the menu item, batch, cook, start or finish time, probe location and actual reading. Measure the part defined by the approved process, clean and sanitize the probe between uses, and avoid touching bone, pan or another surface unless the method calls for it. One reading for a large batch may not represent every cold point, so use the sampling plan set by the responsible food-safety person.

A failed cooking or hot-holding reading needs an immediate, documented response based on the approved procedure. The response may involve continuing a validated cook, moving a product, limiting exposure time, holding for assessment or disposing of it. The log should record what actually happened and who authorized the decision, not offer a universal rescue instruction.

Cooling and leftover identification

Assign a batch ID, food name, preparation time, cooling start, container depth or method, checkpoint readings, storage location and use-by control from the approved plan. WHO recommends cooling leftovers promptly, using small amounts or shallow containers where suitable, and labelling them so storage time is visible. The restaurant must still use its own validated cooling and shelf-life rules.

Do not mix a new hot batch into an older chilled batch without an approved process. Do not reset the label when food moves shelves. If a checkpoint is missed or the trend is too slow, protect the batch from service and apply the approved deviation procedure. A late entry written from memory cannot reconstruct a safety-critical cooling curve.

Sources for this section: WHO Five Keys to Safer Food manual

Power failure and equipment alarm record

Prepare this form before an outage. During a real event, staff should protect food and capture times rather than search for a blank spreadsheet. Avoid unnecessary door opening. Once power returns, do not clear the event until equipment performance and affected stock have been assessed under the approved procedure.

Manager review and trend analysis

The shift manager should review missing readings, repeated borderline results, unexplained corrections, equipment alarms and probe problems. Plot repeated deviations by unit and time. A chiller that fails after every delivery may be overloaded or held open; a hot cabinet that drifts at peak time may have a process or capacity issue. Trend review turns the sheet into preventive control.

Link deviations to maintenance tickets, supplier claims, wastage records and staff coaching. Close each action only after the unit, process or person has been rechecked. Retain records according to the restaurant's legal and internal policy, and keep the approved target source with the current procedure version.

Common log-sheet mistakes

A simple sheet completed on time is stronger than a complex sheet completed after service. Train staff with the actual unit IDs and example deviations. During the first week, have a manager observe the measurement technique rather than reviewing only the handwriting.

• Recording a tick instead of the actual measured value
• Using one row for several refrigerators without unit IDs
• Writing all readings at the end of the shift from memory
• Using a damaged or unverified thermometer
• Leaving corrective action blank after a failed result
• Changing a target without updating the approved procedure
• Treating a display temperature as proof of every product temperature
• Keeping rejected or held stock where it can be used accidentally

How we calculated and verified this

The example log structure comes from the monitoring and record-keeping needs described in WHO and Codex food-safety guidance. WHO publishes broadly applicable teaching values, including keeping chilled food preferably below 5°C, hot food above 60°C and cooking selected foods thoroughly. This article labels those as WHO guidance, not as a made-up Bangladesh licence limit.

A restaurant must replace example targets with the limits and actions applicable to its food, approved process, authority direction and equipment instructions. The template does not decide whether food is safe after a deviation. That decision needs the restaurant's approved food-safety procedure and a competent responsible person.

A strong restaurant temperature log shows the target source, actual reading, equipment or batch, measurement point, responsible person, deviation action and management review. It makes a food-safety decision traceable without pretending that one number applies to every food and process.

Copy the columns above, create the equipment and target masters, then test the complete record during opening, receiving, service, cooling and a simulated power failure. Correct the workflow before relying on the sheet during a real deviation.

Related guides

• Restaurant Cleaning Schedule Template
• Restaurant Food Safety Inspection Records
• Food Safety and Hygiene Checklist
• Restaurant Goods Receiving Checklist

See this workflow in Rosuii: Connect inventory, production and branch operating records in Rosuii

Sources checked

• Bangladesh Food Safety Authority: Five keys to safer food
• WHO Five Keys to Safer Food manual
• WHO Five Keys to Safer Food poster
• Codex General Principles of Food Hygiene CXC 1-1969

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