What is the purpose of a temperature log?

• A. To track employee clock-in times.
• B. To record the color of foods.
• C. To monitor and document temperatures of storage and cooking to ensure food safety.
• D. To measure humidity only.

Answer: (C)

Monitoring temperatures through a log ensures foods are stored and prepared at safe levels. By regularly recording the temperatures of refrigeration, freezers, cooking, and hot holding, you can confirm that cold foods stay at or below safe limits and hot foods stay hot enough to prevent bacterial growth. The log also helps catch equipment problems early—if a cooler drifts above the safe cold temperature, you have a record that can trigger corrective action and provide evidence for inspections.

A proper log includes the date and time, location (which cooler or oven), the measured temperature, the initials of the person taking the reading, and any actions taken if the reading is out of range. This practice focuses on maintaining food safety through temperature control, not on tasks like tracking clock-in times, recording color of foods, or measuring humidity alone.