Fridge temperature log sheet: free and printable
A fridge temperature log is a dated record of each fridge and freezer reading, who took it and what they did if it was out of range. Print the sheet below (it prints on one A4 page) and check every unit at least at opening and closing.
Print this sheet, pin it by the fridges and fill in a line at every check. Use your browser's Print button, or press Ctrl+P (Cmd+P on a Mac): only the sheet prints.
Venue: ____________________ Week starting: ____________ Target: fridges ≤ 5°C · freezers ≤ -18°C
| Date | Time | Fridge 1 °C | Fridge 2 °C | Freezer °C | Checked by | Action if out of range |
|---|---|---|---|---|---|---|
How to use the sheet
- Label each unit (Fridge 1 = under-counter by the pass, Fridge 2 = bar back, and so on) so readings always mean the same fridge.
- Check at the same times every day, for example at opening and at closing.
- Write the actual reading, not a tick. "4°C" is evidence; a tick isn't.
- If a reading is out of range, write what you did and recheck within the hour.
- Sign every entry, so you know who checked and can follow up.
What temperatures should you aim for?
In England, the law makes it an offence to keep food that needs chilling above 8°C, with limited exceptions, and the rules in Wales and Northern Ireland are similar. Most kitchens set fridges to 5°C or below to leave a safety margin, and freezers to -18°C or below. Our guide to fridge temperature rules in the UK covers the detail, including Scotland.
Why paper logs fall down at inspection time
Paper sheets work, but they go missing, get splashed, and get filled in at the end of the week from memory, which inspectors spot quickly. A digital log fixes that: every reading is named and timed, out-of-range readings are flagged straight away, and the last seven days are on one screen when the EHO arrives.
ShiftComplete sets up each fridge, freezer and hot cupboard with its own range. Staff log a reading on a phone or the tablet behind the bar in seconds, and anything out of range shows up on the manager's dashboard. See digital temperature logs.
Frequently asked questions
How often should fridge temperatures be recorded?
Most kitchens record every fridge and freezer at least twice a day, typically at opening and closing, plus a check when deliveries go in. What matters is that you set a routine in your food safety management system and stick to it.
What should I write if a fridge is too warm?
Record the reading, what you did (for example moved the food to another fridge, adjusted the thermostat, called an engineer, or threw food away) and recheck. An inspector wants to see that problems were spotted and acted on, not that every reading was perfect.
Do I have to keep paper records?
No. Records can be on paper or digital, as long as they're accurate, kept up to date and you can show them to an inspector. Digital logs are harder to lose or fill in after the fact, because each reading carries a name and time.
How long should I keep temperature records?
Keep them long enough to show your checks are working, and at least until your next inspection. Many businesses keep them for a year or more. Check your local authority's advice if you're unsure.
Sources
- The Food Safety and Hygiene (England) Regulations 2013, Schedule 4: temperature control (legislation.gov.uk)
- Safer food, better business (Food Standards Agency)
Checked 24 October 2026. This guide is general information, not legal advice.