TEMP LOG & COOLING CLOCK
KitchenProof
Food Safety Log
KitchenProof logs your fridge, hot-hold and cook temperatures in two taps, runs the cooling window your own rules use, and turns the month into a dated PDF. Pick the United States, the United Kingdom, Canada, Australia and New Zealand, or set your own figures. It works on the phone in your apron, with no account and no signal.
14-day trial, no card.
$1.99/mo, $9.99/yr or $24.99 once. Android.
Cooling is where a temperature log stops being paperwork and becomes arithmetic, and the sum is not the same in every country. KitchenProof starts the clock the moment you tap Start cooling, uses the rule for the region you picked, and does not round in your favour. Below is the United States worked through; the other regions run the same way on their own figures.
135°F
START
You name the food and enter the temperature it went in at. The hot-hold side is typically 135°F or above.
70°F
STAGE 1 · +2H
Record a checkpoint at or under 70°F before the deadline and stage 1 reads Pass, stamped with the real temperature and the real time.
41°F
STAGE 2 · +6H
Six hours from the start, the food has to be at or under 41°F. Both stages have to pass before the event itself reads Pass.
A late reading is still a fail
A checkpoint counts only if the number is at or under target and you recorded it before the deadline. Logging 68°F twenty minutes late does not rescue stage 1.
A missed deadline is not still running
Once a deadline elapses with nothing recorded, that stage flips to Fail instead of sitting on In progress. A log that quietly waits forever is the kind that reads badly later.
A fail asks what you did
Failed events take a corrective action the same way an out-of-range reading does, so the record holds the problem and the response in the same place.
135, 70 and 41°F are FDA Food Code defaults, used when you pick the United States. Pick the United Kingdom and the same screen runs a single cool-down window to 8°C instead. KitchenProof does not decide whether your jurisdiction has adopted that edition, or how long you have to keep the records. Your health department does.
Add a cold-hold, hot-hold, freezer, cook line or walk-in station and the default range for your region is prefilled. On the United States that is 33 to 41°F for cold holding and 135 to 170°F for hot holding; on the United Kingdom it is 1 to 8°C and 63 to 85°C. Edit any of them to what your unit actually runs at.
The log screen lists every station with its target and its last reading. Tap Enter temp, type the number, done. Today tells you how many stations are still outstanding for the shift, so you read 5 of 5 rather than trying to remember.
Type a number outside the target and the app flags it and asks what you did: discarded, moved to another unit, adjusted thermostat, reheated, re-cooled in shallow pans, or continued monitoring. The number and the response are saved together. An out-of-range reading with an action is a record; a hidden one is not.
Set an opening time and a closing time and KitchenProof reminds you to log. The reminders are deliberately inexact, so the app never asks for the exact-alarm permission. The in-app worklist is the part that actually keeps you honest.
A cafe, a trailer and a commissary prep kitchen each get their own stations, readings and cooling events, and each carries its own permit number and jurisdiction onto its PDFs. Switch between them from the header.
Pick the unit in Settings and everything converts on entry and on display. Underneath, every reading is stored in Fahrenheit, so a Celsius entry can never be compared against a Fahrenheit target by accident.
Scroll sideways →
Pick a period — last 7 days, 30, 90, or all time — and KitchenProof builds one of three PDFs. Each opens on a cover carrying the unit name, permit number, jurisdiction, the period and the disclaimer at the foot of this page, then shares straight out of the phone.
01
One table per station, headed with the station name, its type and its target range. Columns: date and time, temperature, in range or out of range, the corrective action, and your notes. A station with nothing recorded in the period prints as an empty row rather than vanishing from the report.
02
Every cooling record in the period with both checkpoints: the food, the start temperature and time, what you recorded at each stage, and whether each stage and the event overall passed or failed.
03
The short one. Out-of-range readings and failed cooling events only, each with the action you took. This is the report to have ready when someone asks what happened on the day the walk-in was warm.
PRICING
$24.99once, or from $1.99/mo
Fourteen days of the whole app, no card. After that it is $1.99 a month, $9.99 a year, or $24.99 once and never again.
The free tier keeps one site, three stations and one generated PDF. Readings and cooling events are never capped, and never deleted.
Get KitchenProofNo. It is a record-keeper. It does not certify anything, does not inspect anything, and cannot promise a record satisfies your health department. What it does is make the record easy enough that you actually keep it.
From the region you pick. On the United States they are FDA Food Code defaults, so cold holding starts at 33 to 41F and hot holding at 135 to 170F. On the United Kingdom they follow the England regulations, so chilled holding is up to 8C and hot holding from 63C. Canada and Australia/New Zealand have their own. Every range is prefilled and then editable per station, and you can set your own figures anywhere else. Confirm what applies to you with your own authority.
A checkpoint passes only if the temperature you recorded is at or under target and you recorded it before the deadline. If a deadline goes by with no qualifying reading, that stage reads Fail rather than In progress.
Yes. Every site, station, reading, cooling event and photo is stored on the phone. A connection is only used to serve ads on the free tier.
No. There is no sign-up, no email and no cloud copy. Nothing leaves the phone unless you share a PDF yourself.
Nothing you already logged is locked or deleted. Everything stays readable and re-exportable. The paywall only stops new entries above the free tier: one site, three stations and one generated PDF.
Yes. Set the unit in Settings and the app converts on entry and on display. Readings are stored in Fahrenheit underneath, so a Celsius entry is never compared against a Fahrenheit target.
KitchenProof helps you record food temperatures, cooling events, and corrective actions. It is not a certification, an inspection service, or food-safety/legal advice, and it does not guarantee that any food is safe or that any record meets the rules that apply where you trade. You are responsible for food safety and for the accuracy and sufficiency of every record. The temperature thresholds shown are defaults for the region you picked. Confirm the figures that apply to you, and how long records must be retained, with your own food safety authority.
Add your stations once, then log the shift. Next time someone asks for a month of temperatures, it is three taps and a PDF.