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Free printable logs

Free HACCP log templates

Ten HACCP log sheets for restaurant kitchens, each with the FDA Food Code limits and sections printed on it. Print them free, or log the same checks on your phone.

Reviewed October 8, 2026 1 official source cited
Landscape · 8 columns

Cooling log

135°F to 70°F within 2 hours

3-501.14(A)(1) Landscape · 9 columns

Food temperature log

Cold holding: 41°F or less

3-501.16(A)(2) Landscape · 9 columns

Cooking log

Fish, meat and pork: 145°F for 15 seconds

3-401.11(A)(1) Landscape · 9 columns

Cold holding log

Cold holding: 41°F or less

3-501.16(A)(2) Landscape · 9 columns

Hot holding log

Hot holding: 135°F or above

3-501.16(A)(1) Landscape · 9 columns

pH log

Acidified sushi rice: pH below 4.2

Annex 4, Principle #3: Establish Critical Limits Portrait · 8 columns

Thermometer calibration log

Food thermometers in °F: accurate to ±2°F in the range you use them

4-203.11(B) Landscape · 8 columns

ROP label and discard log

Packaged food held at 41°F or less

3-502.12(B)(2) Landscape · 8 columns

Corrective action log

Corrective actions are activities that are taken by a person whenever a critical limit is not met

Annex 4, Principle 5 Landscape · 8 columns

HACCP verification log

Sous vide and cook-chill records kept at least 6 months

3-502.12(D)(3)(b)

Paper or phone

Paper logs work. They also get wet, go missing and get filled in at the end of the week from memory, and a reviewer can tell. On the phone, every reading is stamped with the time, an out-of-limit number turns red and shows the corrective action, and cooling timers remind the cook at each checkpoint. Logs on your phone come with every ClearHACCP plan for 12 months, and you can export them any time.

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Frequently asked questions

Are these HACCP logs really free?
Yes. Print them, copy them, hand them to your staff. No account and no email. Each sheet has a QR code that opens the same log on your phone if you want to try that.
Which logs does a HACCP plan need?
The ones that record each critical control point, plus corrective actions, thermometer checks and verification. A sous vide plan usually needs cooking, cooling and cold holding logs, kept at least 6 months. See the sample plans for the exact set per process.
Why are the limits printed on the sheet?
So whoever fills it in knows the number without looking it up, and the reviewer can check a pass or fail at a glance: for example 41°F or less for cold holding. Every limit carries its FDA Food Code 2022 section.

Sources

  1. FDA Food Code 2022, full text (PDF)

Every temperature, time and pH on this page is quoted from the FDA Food Code 2022 with its section number. Your state or county may run an older edition or add its own rules, and only your regulatory authority approves a HACCP plan or grants a variance. This page explains the rules in plain words; it is not legal advice.

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Read the cover, the contents and the first sections before you pay. Pay once when it is ready to submit.

Read the cover, the contents and the first sections of your plan before you pay. No card to start.

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