Run Grocery Bakery Proofer Temperature and Humidity Log — Free

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) critical (required)

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) critical (required)

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? critical (required)

Confirm both temperature and humidity readings fall within acceptable specification. Select 'No' if either reading is out-of-spec.

Yes No N/A

Midday Proofer Check

Midday Check Time

Record the exact time the midday reading was taken.

Midday Proofer Temperature (°F) critical (required)

Measure and record the proofer cabinet temperature. Acceptable range: 80–95°F.

Midday Relative Humidity (%RH) critical (required)

Measure and record the proofer relative humidity. Acceptable range: 75–85% RH.

Midday Readings Within Acceptable Range? critical (required)

Confirm both temperature and humidity readings fall within acceptable specification.

Yes No N/A

PM / Closing Proofer Check

PM Check Time

Record the exact time the PM/closing reading was taken.

PM Proofer Temperature (°F) critical (required)

Measure and record the proofer cabinet temperature. Acceptable range: 80–95°F.

PM Relative Humidity (%RH) critical (required)

Measure and record the proofer relative humidity. Acceptable range: 75–85% RH.

PM Readings Within Acceptable Range? critical (required)

Confirm both temperature and humidity readings fall within acceptable specification.

Yes No N/A

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.

Yes No N/A

Thermometer / hygrometer calibration is current (calibrated within last 90 days) critical (required)

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.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

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Run: Grocery Bakery Proofer Temperature and Humidity Log

Inspection Details

AM Proofer Check

Midday Proofer Check

PM / Closing Proofer Check

Equipment Condition Check

Corrective Action Documentation

Get your results