Inspections food safety

Dough Hold / Proofer Temperature Log

Dough hold (38-40°F) + proofer (80-90°F, 80% RH) daily log.

Built for: Bakery Pizza Restaurants QSR

What's inside this template

Pizza / bakery operations

Pre-opening dough check

FDA Food Code §3-501.14 cooling log — 135→70°F in 2 hr, 70→41°F in additional 4 hr.

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Get started with MangoApps and use Dough Hold / Proofer Temperature Log with your team — pricing built for small business.

Dough Hold

Hold temperature 38-40°F Critical

Note required Weight 1.0

Dough labeled with prep date

Weight 1.0

FIFO maintained

Weight 1.0

Proofer

Proofer temperature 80-90°F Critical

Note required Weight 1.0

Humidity ≥80% RH

Note required Weight 1.0

Water tray (if applicable) full

Weight 1.0