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Cooked & Reheated Food Temperature Log

Make sure your food is safe

Cooked and Reheated Food Temperature Record 🌡

Record your cooked and reheated food temperatures here ♨️

Remember, cooked food must reach 75℃!

Cooked and Reheated
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Temperature logs are a crucial part of your food safety record, often referred to as HACCP (Hazard Analysis and Critical Control Points).

The Food Standards Agency (FSA) recommend food to be cooked to at least 70°C for 2 minutes to make sure harmful bacteria is killed. Temperature monitoring makes sure these temperatures are achieved and your food is safe.

These repetitive tasks need to be done but it doesn’t need to be so painful. Here's how we improve the experience:

  • Faster record keeping. Quickly capture data from all your team with smart inputs built specifically for busy staff.
  • Corrective action. Trail automatically prompts your teams if a temperature is outside the normal range and whether the item needs further cooking.
  • Digital audit log. Prove to management and auditors that your team is up to date with digital audit logs to report any problems and actions taken.
  • Photographic evidence. Whether it’s a photo to document corrective action or to prove the recordings were taken. Remove any doubt with hard evidence.

The next step is to chip away at every friction point until none remain — record keeping becomes automated and invisible.

Digital food probes are not yet at an accuracy and usability level we are happy with. Once this technology progresses, we'll be able to accept data via Bluetooth and APIs. We are already doing this with wireless fridge temperature monitors, check out our integrations page for more details!

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