Transport temperature monitoring journal
Product temperature during transport, at loading and unloading. Delivery is a separate critical point: a product may leave cold and arrive warm. Two measurements on every trip show that the cold or hot chain was not broken.
What this log is for
The transport temperature log covers the critical delivery point: two readings on each trip confirm that the cold or hot chain was not broken.
How it looks in the system
What a completed log looks like
The same file the service provides to an inspector. The data is fictional: the organization “Ромашка” and five employees.
What gets recorded
- Date, vehicle and route
- Products transported
- Temperature at loading and unloading
- Time and responsible person
Regulatory basis
- Customs Union Technical Regulation 021/2011 “On Food Safety”, Art. 10
- Useful for catering, delivery and production facilities that transport their own products.
Questions and answers
What should I record in Transport temperature monitoring journal?
Required fields: Date, vehicle and route; Products transported; Temperature at loading and unloading; Time and responsible person. An empty field is equivalent to an incomplete log for an inspector, so use a dash deliberately and include an explanation.
How often should I complete Transport temperature monitoring journal?
According to the HACCP plan: the frequency is set when describing the control point and justified in the plan itself.
Which document requires Transport temperature monitoring journal?
Customs Union Technical Regulation 021/2011 “On Food Safety”, Art. 10. Include the regulatory reference on the title page so the inspector can immediately see why the log is kept.
Can I keep Transport temperature monitoring journal electronically?
Yes. SanPiN 2.3/2.4.4282-26 does not require paper: the important points are being able to see who made an entry and when, and preventing unnoticed retrospective changes. For an inspection, print the electronic log for the required period.
How long should I keep Transport temperature monitoring journal?
Inspectors usually request records for the last 12 months, so one year is a practical minimum. Keep logs connected with a food poisoning investigation or a complaint until the proceedings are closed.