Guide · updated November 2026
Fridge temperature logs that pass inspection
Check every fridge, freezer and display at least twice a day, and act on anything out of range.
| What | Limit |
|---|---|
| Cold storage and display | 5°C or colder |
| Hot holding and display | 60°C or hotter |
| Cooling cooked food (stage 1) | 60°C → 21°C within 2 hours |
| Cooling cooked food (stage 2) | 21°C → 5°C within a further 4 hours |
| Reheating to hot hold | Rapidly to 60°C or hotter (ideally within 2 hours) |
| Cooking (good practice) | Core temperature of 75°C or hotter (check with a probe) |
| Frozen food | Frozen hard (commonly −15°C or colder) |
Good practice
- One line per day, AM and PM, with initials
- If a fridge reads over 5°C: check the food temperature, move or discard food, fix the unit, and record what you did
- Check your thermometer monthly (ice point test)
Sources: FSANZ: Standard 3.2.2A overview · FSANZ: Evidence tool (record templates) · FSANZ: Cooling and reheating food · Queensland Government: Standard 3.2.2A · WA Health: Food safety management tools
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Check my category Build my logbooksMore: Standard 3.2.2A record keeping: what to record · Cooling cooked food: the 2-stage rule · The 2-hour/4-hour rule · Food Safety Supervisor requirements · Category one vs category two: which are you? · Cleaning and sanitising records · Allergen matrix for your menu · Inspection-day checklist for food businesses