Reheating Food Checklist & Logs

Temperature logs are key to your food safety record and essential to prove you are following a HACCP (Hazard Analysis and Critical Control Points) system.

The Food Standards Agency (FSA) recommend food to be cooked to at least 70°C for 2 minutes to ensure harmful bacteria is killed.

Automate record keeping and digitally monitor temperatures to ensure the food you serve is always safe.

  • Quickly capture data from all your team.
  • Auto prompts are sent to team members if a temperature is outside set parameters, ensuring cooking time continues until the correct temperature is reached.
  • Provide evidence that digital audit logs are up to date and that corrective action has been taken.
  • Take photos from your mobile device to document corrective action or prove that recordings were taken.

Why use Logit Food Safety templates?

Eliminate paperwork

Streamline procedures

Get alerts & take action

Provide evidence with photos & digital logs

See what Logit can do for you

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Health & Safety



Quality Control