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Cooking temperature log for commercial kitchens.
Record the internal temperature of cooked and reheated food, checked with a probe thermometer, against the safe target for each food. Print it, post it at the cook line, and log every batch that needs a temperature check.
Safe internal cooking temperatures
Food must reach a safe internal temperature to destroy harmful bacteria, and that temperature must hold for at least 15 seconds. Different foods have different targets. Check the thickest part with a clean probe thermometer.
| Food | Cook to | Reheat to |
|---|---|---|
| Whole poultryChicken, turkey, duck | 82°C / 180°F | 74°C / 165°F |
| Poultry, pieces or ground | 74°C / 165°F | 74°C / 165°F |
| Food mixturesContaining poultry, eggs, meat, fish or other hazardous foods | 74°C / 165°F | 74°C / 165°F |
| Pork and pork products | 71°C / 160°F | 71°C / 160°F |
| Ground meatOther than those containing poultry | 71°C / 160°F | 71°C / 160°F |
| Fish and seafood | 70°C / 158°F | 70°C / 158°F |
Hold hot food above 60°C (140°F). Hold cold food at or below 4°C (40°F). Between 4°C and 60°C is the danger zone, where bacteria grow fastest. Always use a food thermometer for accuracy.
How to use the log
The cooking log records the foods you temperature-check before they are served or moved to hot holding. One row per batch that needs a check.
What to record
- Date and time
- Food item cooked or reheated
- Target temperature for that food
- Actual temperature reached
- Staff initials and any corrective action
How to check
- Probe the thickest part of the food
- Hold the safe temperature for at least 15 seconds
- Clean and sanitize the probe between foods
- Check at the end of cooking, before service or hot holding
If it is under temperature
- Keep cooking and check again
- Do not serve or hot-hold until the target is reached
- Write the reading and the action in the log
- Calibrate the thermometer if readings seem off
Download the cooking temperature log
Free, one page, letter size. Columns for date, food, target, actual reading, initials, and corrective action, with a manager sign-off line.
Every kitchen is different. This log and the temperatures shown are a general starting point, not a one-size-fits-all rule. Targets and check frequency can change with your menu and your local health unit's requirements. Review it and adapt it so it matches your facility before you rely on it. Probe It Food Safety provides this resource for general guidance only.
Certified Public Health Inspector
The number that gets missed most is whole poultry. People cook chicken pieces to 74 and assume a whole bird is the same, but a whole bird needs 82 because the dense parts near the bone take longer. The log is where that gets caught. When I see a cooking log with the target written next to the reading, I know the staff know the food has its own number, not one blanket temperature for everything.
Samira Ali · Certified Public Health Inspector · Probe It Food SafetyCommon questions
What temperature should chicken be cooked to?
Whole poultry, like a whole chicken or turkey, should reach 82°C (180°F). Poultry pieces or ground poultry should reach 74°C (165°F). The temperature must hold for at least 15 seconds, measured at the thickest part with a probe thermometer.
Why does the temperature need to hold for 15 seconds?
Reaching the target for a short hold time is what actually destroys the harmful bacteria, not just touching the number for an instant. A quick spike on the probe is not the same as the food holding that temperature, so the food must stay at or above the safe temperature for a minimum of 15 seconds.
How do I check the internal temperature correctly?
Insert a clean, sanitized probe thermometer into the thickest part of the food, away from bone. Wait for the reading to settle, then confirm it holds the target for at least 15 seconds. Clean and sanitize the probe before moving to the next food so you do not cross-contaminate.
How long should I keep cooking logs?
Many operators keep completed cooking logs for one to three years. Retention practice varies by province, by your own food safety plan, and by what your insurer expects, so confirm the period that applies to you. Keep them filed and easy to pull during an inspection.