A clipboard on the fridge door ends up with gaps, smudges and guessed numbers. I would let staff log each check on a phone, with the unit, the reading and their initials. Then I have one list to read, in order.
Who it is for
Restaurants, cafes, caterers, school kitchens and any small food business that checks fridges and freezers by hand.
What each question is for
- Date and time: so the log has an order and the gaps show.
- Which unit: walk-in, prep, display or freezer, so each unit has its own history.
- Reading and scale: the number itself, in Celsius or Fahrenheit.
- Thermometer used: a built-in display and a probe can disagree.
- Door seal: a tick for a door that closes properly.
- Action taken and notes: what the person did when a number looked wrong.
- Initials: who checked.
What a cook's AI would ask
"Which unit did you check?" Then "What did the thermometer read?" Then "Did you need to take any action?" It shows every answer and sends them only after a yes. Read about agent-fillable forms.
Before you use it
The form sets no safe ranges and sends no alerts or reminders. Look up the ranges that apply where you work, and scan the CSV each day. See forms for restaurants and food businesses and forms for IT and operations. A restaurant opening checklist can include the morning fridge check. A kitchen cleaning checklist covers the close-down.
Questions
Does the form warn me when a reading is too high?
No. It records readings and sends no alerts or reminders. Sort the CSV by reading each day and look for numbers outside the range your local rules set.
Is this enough for a food safety inspection?
It is a log, not a food safety plan. Follow your local rules for ranges and records, and keep the CSV where your manager can find it.
Can staff log Fahrenheit and Celsius?
Yes. A scale question lets staff pick the unit on their thermometer. Filter the CSV on that column, so you never compare a Fahrenheit number with a Celsius one.