Description
In a commercial kitchen each fridge, freezer or chiller room should have its own temperature log book to ensure the equipment is working properly. Any loss of temperature control can result in the growth of bacteria that lead to food spoilage and food poisoning. Designed and printed specifically for the food service industry, this food log book is ideal for keeping a record of the temperatures measured thus ensuring this important aspect of food safety is properly monitored. Sufficient space is provided for 6 months worth of readings.
