Free template
Cooking, reheating and hot-holding log
Record the core temperature of the food you cook, reheat and hold hot, with the person and the time.
Free, no sign-up. A4 landscape, one week per sheet.
| Date | Food / dish | Batch | Cook, reheat or hot hold | Time | Core °C | Probe cleaned (Y/N) | Initials | If not reached: what was done |
|---|---|---|---|---|---|---|---|---|
How to use it
- Probe the thickest part of the food, away from the bone and the tray.
- Clean the probe before and after each use.
- Write the dish, the batch (if you label batches), whether it was cooked, reheated or hot-held, the time and the reading.
- If the food hasn’t reached the temperature, write what you did: cooked it longer, reheated it, or threw it out.
The FSAI guidance figures
- Cooking: a core of 75 °C, or an equivalent such as 70 °C for 2 minutes
- Reheating: a core of 70 °C or above, once only
- Hot holding: 63 °C or above
These are guidance figures. Use the limits in your own food safety management system, and see the FSAI Safe Catering pack and food safety temperatures explained.
When paper gets hard to keep up
Paper sheets get missed on busy days, filled in at the end of a shift, and lost when you need them. In Hygivo, a cook and a reheat are separate checks with separate targets (72 °C passes a reheat but not a cook), and hot-hold equipment comes up on the temperature round. Cooking and hot-food records in Hygivo.
This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Keep this record on your phone instead
Last reviewed 2026-10-12.