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Refrigeration Unit Temperature Monitoring Log (Continuous) Checklist

Ensure food safety & avoid costly spoilage! Download our free Retail Refrigeration Unit Temperature Monitoring Log checklist. Continuous monitoring made easy - stay compliant & protect your business. Retail food safety checklist.

This Template was installed 4 times.

Unit Identification

1 of 9

Records the specific refrigeration unit being monitored. Essential for accurate tracking and troubleshooting.

Refrigeration Unit ID

Refrigeration Unit Type

Manufacturer

Model Number

Location within Store

Serial Number

Temperature Readings - Morning (e.g., 7:00 AM)

2 of 9

Records temperature readings at the start of the operating day.

Reading Time (e.g., 7:00 AM)

0:00
0:15
0:30
0:45
1:00
1:15
1:30
1:45
2:00
2:15
2:30
2:45
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4:00
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5:00
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9:45
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22:00
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23:30
23:45

Temperature (°F)

Temperature (°C)

Temperature Status

Notes/Observations (e.g., frost buildup, unusual sounds)

Temperature Readings - Midday (e.g., 1:00 PM)

3 of 9

Records temperature readings at midday to capture potential peak loading or changes.

Reading Time (e.g., 1:00 PM)

0:00
0:15
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2:00
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23:00
23:15
23:30
23:45

Temperature (°F)

Temperature (°C)

Humidity (%)

Defrost Cycle Status

Condenser Fan Status

Temperature Readings - Evening (e.g., 7:00 PM)

4 of 9

Records temperature readings towards the end of the operating day.

Reading Time

0:00
0:15
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1:00
1:15
1:30
1:45
2:00
2:15
2:30
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3:00
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4:00
4:15
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5:00
5:15
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6:00
6:15
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6:45
7:00
7:15
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7:45
8:00
8:15
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8:45
9:00
9:15
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9:45
10:00
10:15
10:30
10:45
11:00
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11:45
12:00
12:15
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12:45
13:00
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15:00
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19:00
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22:00
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23:00
23:15
23:30
23:45

Temperature (°F/°C)

Temperature Status

Humidity (%)

Notes/Observations

Temperature Readings - Overnight (e.g., 3:00 AM)

5 of 9

Records temperature readings during overnight hours when demand is typically lower.

Reading Time

0:00
0:15
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1:00
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2:00
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5:00
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7:00
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Temperature (°F)

Temperature (°C)

Temperature Status

Notes/Observations (if applicable)

Alarm Events

6 of 9

Documents any alarm triggers related to temperature deviations.

Alarm Start Date

Alarm Start Time

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18:00
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19:00
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20:00
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20:45
21:00
21:15
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21:45
22:00
22:15
22:30
22:45
23:00
23:15
23:30
23:45

Alarm Type

Alarm Description (if 'Other' selected above)

Temperature Reading at Alarm (Degrees F)

Alarm End Date (if applicable)

Alarm End Time (if applicable)

0:00
0:15
0:30
0:45
1:00
1:15
1:30
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2:00
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5:00
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6:00
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7:00
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8:00
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11:00
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12:00
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15:00
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19:00
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20:45
21:00
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22:00
22:15
22:30
22:45
23:00
23:15
23:30
23:45

Troubleshooting Steps Taken

Alarm Reset by:

Alarm Reset Details (if 'Other' selected above)

Corrective Actions

7 of 9

Details any actions taken to address temperature issues.

Description of Corrective Action Taken

Quantity of Product Discarded (if applicable)

Reason for Corrective Action (Select One)

Date Corrective Action Completed

Time Corrective Action Completed

0:00
0:15
0:30
0:45
1:00
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2:00
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3:00
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4:00
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5:00
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6:00
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7:00
7:15
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8:00
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9:00
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10:00
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11:00
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12:00
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13:00
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14:00
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21:00
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22:00
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23:00
23:15
23:30
23:45

Refrigerant Added (lbs/oz, if applicable)

Additional Notes/Details Regarding Action

Maintenance & Service

8 of 9

Records scheduled maintenance and any unscheduled service performed on the refrigeration unit.

Service/Maintenance Date

Service/Maintenance Performed (Brief Description)

Refrigerant Level (lbs/kg - if checked)

Detailed Observations during Service (e.g., unusual noises, leaks)

Service Type

Supporting Documentation (e.g., Work Order, Invoice)

Part Replaced (If Applicable)

Observer/Technician

9 of 9

Identifies the individual completing the temperature monitoring and any related actions.

Observer Name

Employee ID

Date of Monitoring

Time of Monitoring (Start)

0:00
0:15
0:30
0:45
1:00
1:15
1:30
1:45
2:00
2:15
2:30
2:45
3:00
3:15
3:30
3:45
4:00
4:15
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4:45
5:00
5:15
5:30
5:45
6:00
6:15
6:30
6:45
7:00
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7:30
7:45
8:00
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8:30
8:45
9:00
9:15
9:30
9:45
10:00
10:15
10:30
10:45
11:00
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11:45
12:00
12:15
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13:00
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21:00
21:15
21:30
21:45
22:00
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22:45
23:00
23:15
23:30
23:45

Role/Responsibility

Contact Number (for urgent issues)

Additional Notes/Comments

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