LineCheck is a set of free tools for keeping food safety records in order. Load a data-logger file and get a printable report with minimum, maximum, average, time out of range, excursions and mean kinetic temperature. Build a HACCP plan worksheet with a critical control point table. Check cooling, hot and cold holding and receiving temperatures, keep cleaning and sanitizing and corrective-action records, and print the sheets. For people planning a restaurant or food truck there are a few cost worksheets, plus keg, dry ice and cooler quantity calculators.
These are records tools. They compare your numbers with the limits published in the FDA Food Code and USDA guidance named on each page, and show where the two differ. They do not certify anything and do not replace your inspector, your food safety training or your written plan: your state or local health department adopts its own code edition and may be stricter, so confirm with them.