Temperature Log
A Temperature Log is a record-keeping system used in restaurants, catering services, and food businesses to track and document food temperatures. It's a critical food safety tool that shows when staff members check food temperatures throughout the day, helping ensure that food is stored and served at safe temperatures. Think of it like a diary that food workers use to write down temperature readings of foods, refrigerators, and freezers. This helps prevent foodborne illness and is often required by health departments and food safety regulations. Similar terms include food safety records, temperature monitoring sheets, or food temperature diary.
Examples in Resumes
Maintained daily Temperature Log records for all food storage units, ensuring 100% compliance with health regulations
Trained staff of 12 on proper Temperature Log procedures and documentation
Implemented digital Temperature Logging system that improved accuracy and saved 5 hours weekly
Supervised kitchen staff in maintaining Temperature Logs and food safety standards
Typical job title: "Food Safety Coordinators"
Also try searching for:
Where to Find Food Safety Coordinators
Professional Associations
Online Communities
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you implement a temperature monitoring system for a large catering operation with multiple locations?
Expected Answer: A strong answer should cover creating standardized procedures, training staff, choosing between digital or paper systems, establishing checking schedules, and creating corrective action plans for temperature violations.
Q: What systems would you put in place to ensure temperature logs are being maintained accurately across all shifts?
Expected Answer: Should discuss supervision strategies, accountability measures, regular audits, staff training programs, and how to handle non-compliance.
Mid Level Questions
Q: What are the critical temperature points that need to be monitored in a commercial kitchen?
Expected Answer: Should know safe temperature ranges for cold storage (below 41°F), hot holding (above 135°F), cooking temperatures for different foods, and danger zone (41°F-135°F).
Q: How do you handle a situation where temperature logs show food items in the danger zone?
Expected Answer: Should explain the proper corrective actions: checking actual temperatures, discarding unsafe food if necessary, investigating cause, retraining staff, and documenting actions taken.
Junior Level Questions
Q: How often should temperature logs be filled out during a typical shift?
Expected Answer: Should know basic requirements: typically at start of shift, every 4 hours for hot/cold holding, during food preparation, and at closing.
Q: What information needs to be recorded in a temperature log?
Expected Answer: Should mention date, time, food item or equipment name, temperature reading, employee name, and any corrective actions taken.
Experience Level Indicators
Junior (0-1 years)
- Basic food safety knowledge
- Ability to use thermometers correctly
- Understanding of safe temperature ranges
- Basic record keeping
Mid (1-3 years)
- Training others on temperature monitoring
- Problem-solving when temperatures are out of range
- Digital temperature monitoring systems
- Health inspection preparation
Senior (3+ years)
- Creating temperature monitoring procedures
- Managing food safety programs
- Implementing new monitoring systems
- Training program development
Red Flags to Watch For
- No food safety certification
- Unfamiliar with basic safe temperature ranges
- Poor attention to detail in record keeping
- No experience with health department regulations
- Cannot explain proper temperature monitoring procedures
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