Grocery Bakery Proofer Temperature and Humidity Log

Daily log for monitoring grocery bakery proofer temperature and humidity conditions, with corrective action documentation for out-of-specification readings. Supports food safety compliance and product quality consistency.

Inspection Details

• Inspection Date
  Date on which proofer readings are being recorded.
• Proofer Unit ID / Location
  Identify the specific proofer unit being logged (e.g., 'Proofer #1 – Bread Line', 'Proofer #2 – Rolls').
• Inspector Name
  Full name of the bakery associate or supervisor completing this log.
• Shift
  Select the shift during which this log is being completed.

AM Proofer Check

• AM Check Time
  Record the exact time the AM reading was taken.
• AM Proofer Temperature (°F)
  Measure and record the proofer cabinet temperature. Acceptable range: 80–95°F. A reading outside this range is out-of-specification and requires corrective action.
• AM Relative Humidity (%RH)
  Measure and record the proofer relative humidity. Acceptable range: 75–85% RH. Readings outside this range may result in improper dough proofing and product defects.
• AM Readings Within Acceptable Range?
  Confirm both temperature and humidity readings fall within acceptable specification. Select 'No' if either reading is out-of-spec.

Midday Proofer Check

• Midday Check Time
  Record the exact time the midday reading was taken.
• Midday Proofer Temperature (°F)
  Measure and record the proofer cabinet temperature. Acceptable range: 80–95°F.
• Midday Relative Humidity (%RH)
  Measure and record the proofer relative humidity. Acceptable range: 75–85% RH.
• Midday Readings Within Acceptable Range?
  Confirm both temperature and humidity readings fall within acceptable specification.

PM / Closing Proofer Check

• PM Check Time
  Record the exact time the PM/closing reading was taken.
• PM Proofer Temperature (°F)
  Measure and record the proofer cabinet temperature. Acceptable range: 80–95°F.
• PM Relative Humidity (%RH)
  Measure and record the proofer relative humidity. Acceptable range: 75–85% RH.
• PM Readings Within Acceptable Range?
  Confirm both temperature and humidity readings fall within acceptable specification.

Equipment Condition Check

• Proofer door seals are intact and free of visible gaps or damage
  Inspect door gaskets for tears, compression failure, or gaps that could cause temperature or humidity loss.
• Thermometer / hygrometer calibration is current (calibrated within last 90 days)
  Verify that the temperature and humidity monitoring instruments have a current calibration sticker or log entry. Per FDA Food Code 2022 §4-203.11, temperature-measuring devices must be accurate to ±2°F.
• Proofer interior is clean and free of mold, residue, or standing water
  Visually inspect the proofer interior surfaces, trays, and drain for cleanliness. Mold or standing water indicates a sanitation deficiency.
• Steam/humidity generator is functioning and water reservoir is filled
  Confirm the humidity source is operational and water level is adequate for the next production period.

Corrective Action Documentation

• Was any out-of-specification reading recorded today?
  Select 'Yes' if any temperature or humidity reading fell outside the acceptable range during any check period.
• Out-of-Spec Reading(s) — Check Period and Value
  Identify which check period(s) had out-of-spec readings and record the actual values observed (e.g., 'AM – Temp: 100°F; Midday – Humidity: 65% RH').
• Corrective Action Taken
  Describe the corrective action(s) taken to restore proofer conditions to within specification (e.g., adjusted thermostat, refilled water reservoir, called maintenance, discarded affected dough batch).
• Time Conditions Returned to Specification
  Record the time at which proofer temperature and humidity returned to the acceptable range following corrective action.
• Was affected dough product evaluated for safety and quality before use?
  If dough was held in an out-of-spec proofer, confirm it was evaluated by the Person-In-Charge (PIC) per FDA Food Code 2022 §2-101 before being baked or discarded.
• Supervisor Notified of Out-of-Spec Condition?
  Confirm that the bakery supervisor or Person-In-Charge was notified of any out-of-specification condition recorded today.