HACCPLAN

Cooking temperature log

One row per batch. Probe the thickest part. Record the actual final internal temp, not the target.

HACCPLAN-TL-CK-01
v1.0
haccplan.com

Facility name

Period

Manager on duty

Threshold / authority

Cook to required internal temperature for required time · FDA Food Code §3-401.11 · Poultry / stuffed / casserole ≥165°F (no rest) · Ground / comminuted meat / eggs for hot-hold ≥155°F / 17s · Whole-muscle beef / pork / fish / eggs to order ≥145°F / 15s · Whole-muscle roast ≥145°F / 4 min (alt time/temp combos in §3-401.11(B))

Date	Time	Product / batch	Required (°F)	Actual (°F)	OK?	Corrective action (if under temp)	Initials

Weekly supervisor verification

I have reviewed this log for the period above and confirm that any out-of-range readings have a documented corrective action.

Supervisor signature

Week ending

Date signed