[PDF] Safe Catering: 5 Recording Forms - food NOTE: Temperature of food must not exceed 8˚C. *Some businesses may wish to record freezer temperatures. **It is recommended that fridge temperatures are checked at least once per day. Some businesses may wish to check fridges more frequently. TEMPERATURE OF FRIDGE/COLD ROOM/DISPLAY CHILL* (insert name or number of units in shaded boxes) UNIT DATE 1st 2nd Food Service Safety Forms - Chefs Resources Below are examples of various food service safety forms done in one Excel spreadsheet (free download below) with multiple tabs which include a number of sheets for maintaining safe food standards in your establishment. They include a hot holding temperature log, banquet catering event hot holding log, sink temperature log, thermometer calibration log, Quat sanitizer log, bleach sanitizer log, and a food cool down temperature log.