PREVRA Cooking Log Template: Prove Every Item Reached Safe Core Temperature
A structured cooking log for recording core temperatures of all cooked foods. Required under HACCP to demonstrate safe cooking — your primary critical control point.
Why cooking temperature records are your most important HACCP control
Cooking is the kill step. If you get this wrong, everything downstream — hot holding, cooling, reheating — is compromised before it starts. An EHO will ask for your cooking logs and compare them against your menu. If you serve roast chicken but have no core temperature records for poultry, you have a critical HACCP failure.
Counter-intuitive fact: colour is not a reliable indicator of doneness. Burgers can brown before reaching 70°C, and chicken can appear cooked while still below 75°C at the core. Only a calibrated probe thermometer in the thickest part gives you certainty — and only a written log proves you checked.
Using this cooking log in your daily kitchen routine
Record the food item, batch identifier, target core temperature, actual temperature achieved, probe thermometer used, and the time. Log every batch, not just a representative sample — an EHO can ask for the specific batch that made a customer ill, and a missing entry is indefensible.
If a reading falls below the safe threshold, record the corrective action taken — continued cooking time, disposal, or reprocessing. Digital SFBB cooking logs capture probe readings via Bluetooth thermometers, eliminate transcription errors, and flag undercooked batches instantly so your team can act before the food leaves the kitchen.
Safe cooking temperatures your team must know
75°C core for poultry and game birds. This is non-negotiable for Campylobacter and Salmonella control.
70°C for minced meats, sausages, and rolled joints. Bacteria from the surface are distributed throughout during mincing or rolling.
60°C for whole cuts of beef and lamb (rare). Surface-seared whole muscle cuts have minimal internal risk, but you must still log the temperature. See our Hot Holding Temperature Log for post-cooking safety.
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