⚡ In short – how it helps
Daily fridge temperature checks and documented cleaning are the core of HACCP. Inspectors ask for the logs first – gaps can lead to fines.
HACCP fridge and cleaning log
| Day | Morning °C | Signature | Evening °C | Signature | Corrective action |
|---|---|---|---|---|---|
| 1 | |||||
| 2 | |||||
| 3 | |||||
| 4 |
Preview – the full template has 31 rows plus header and signature fields.
What problem does it solve?
Scattered, incomplete or back-filled logs that don't show who checked, when, and what was done about deviations.
How does it help?
A one-page monthly fridge log and weekly cleaning sheet anyone fills in in seconds and an inspector reads at a glance.
What should it contain?
- One sheet per fridge with required range
- Two daily readings with signatures
- Corrective action column
- Cleaning areas, frequency, daily ticks
- Cleaning product and responsible person
- Manager sign-off
💡 Tip: in the OneMin restaurant system this isn't done on paper – stock, waste and POS data are kept in one place automatically.
How to use it
- 1Pick the fridge log or the cleaning log.
- 2Print one per fridge / week, or download for Excel.
- 3Post it by the fridge or kitchen and file it at month end.
Frequently asked questions
What temperature should a fridge be?
Typically 0–5 °C for chilled food, but use the limit set in your own HACCP plan.
How long should logs be kept?
Your HACCP documentation sets this; keeping them at least a year is common practice.
OneMin does this for you automatically.
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