Temperature Monitoring Log Template

Temperature monitoring records are commonly used in GMP and HACCP systems, including for cold storage, thermal processing, and refrigerated transport. The applicable monitoring point, operating range, acceptance criterion, or critical limit must be defined for the specific process.

Fields it should include

• Date and time of the measurement
• Monitoring point (for example: cold room No. 1, cooking line, or delivery vehicle)
• Recorded temperature
• Applicable operating range, acceptance criterion, or critical limit, as appropriate
• Correction or corrective action taken when the applicable criterion or limit is not met
• Name or signature of the person responsible for the record

How to use it

1. Define the temperature monitoring points applicable to your process. If a point is a CCP, it must be identified through the establishment's hazard analysis.
2. Define the monitoring frequency and the applicable operating range, acceptance criterion, or critical limit for each point.
3. Record the actual temperature at each monitoring point.
4. When the applicable criterion or limit is not met, document the correction or corrective action taken, as appropriate.

[PENDING]: this template is currently available only in guide format. A downloadable and editable version (spreadsheet or PDF) will be added when available. If you need it sooner, you can request it through the contact form.