HACCP Temperature Log Template

Yes. Under Regulation (EC) No 852/2004 and Spanish food safety law, every hospitality business must keep documented records of its HACCP system, including temperature checks on refrigeration and cooking equipment. Health inspectors can ask to see these records at any time.

We recommend recording cold room and freezer temperatures at least twice a day (at opening and closing). Cooking temperatures should be recorded every time a high-risk dish is prepared (meat, fish, eggs). The template has space for 3 readings a day.

The template includes a corrective action procedure: 1) Identify the cause, 2) Take immediate corrective action (move the product, adjust the equipment), 3) Record the incident, 4) Check that it has been fixed. If food has been in the danger zone (5-60°C) for more than 2 hours, it must be thrown away.

The rules require HACCP records to be kept for at least 2 years. For products with a longer shelf life, records must be kept until 6 months after the use-by date. We recommend filing the monthly logs in folders by year.

The template follows the guidelines of Regulation (EC) 852/2004 and Spanish HACCP rules. It includes every field health inspectors look for: date, time, temperature, person responsible, signature and corrective actions. Even so, we recommend checking it with your food safety adviser.