--- title: "Froyo Scale, Temp & Waste Checklist" canonical: "https://peakscaleops.com/checklists/frozen-yogurt-scale-and-temperature-checklist/" --- > Source: https://peakscaleops.com/checklists/frozen-yogurt-scale-and-temperature-checklist/ [Checklists](/checklists/) / [Frozen Yogurt Shop](/checklists/frozen-yogurt/) / Weighing Accuracy, Temperatures & Waste # Frozen Yogurt Shop Weigh Accuracy, Temperature & Waste Checklist If your Frozen Yogurt Shop sells by weight, two numbers decide your profit: what the scale says and what temperature the hopper is holding at - and this checklist covers both, plus the waste log that connects them. It sets tare and test-weight checks at open, mid-shift and close, hopper temperature logging three times a day against a target of no more than 5°C (41°F), and waste recorded by reason. Weigh-accuracy failure rates for this category are genuinely not published; this pack says so instead of making one up. [Run this checklist - free](/run/frozen-yogurt/?list=weigh-temps) [Download PDF](/checklists/pdf/peakscale-frozen-yogurt-checklists.pdf)[Download Excel](/checklists/excel/peakscale-frozen-yogurt-checklists.xlsx) The checklist · 8 checks ### Charge exactly what you serve **1\. Zero the scale for every cup size at opening, mid-shift, and closing** The scale's zero point can drift every time you restart it or open a new batch of cups. A cup that is not zeroed means you overcharge on every single sale. **2\. Check the scale against a known test weight and write down the reading** A scale that is zeroed but still inaccurate fails an inspection just as badly, and it quietly overcharges or undercharges all day. **3\. Confirm the price per weight is shown correctly at the scale** Customers must be able to see what they are paying per unit. An outdated price sign loses you money on every cup. ### Controlling temperature means controlling spoilage and texture **4\. Write down the hopper temperature on every barrel three times a day (target: no more than 5°C / 41°F)** Almost all machines pass when checked. The log's real value is catching the one machine that has drifted, before it costs you a whole hopper. **5\. Act right away if the temperature is out of range: stop serving from that barrel, write down the time, and tell a manager** The difference between catching a drift in 30 minutes and catching it after a full day is the difference between a quick reset and a full dump plus teardown. **6\. Write down the frozen storage temperature at −18°C (0°F) and the chilled topping storage temperature at no more than 5°C (41°F)** Back-of-house temperature failures show up days later as texture complaints and spoiled toppings, once you can no longer trace the cause. The 5°C (41°F) chilled limit is a food-safety cold-holding requirement. The −18°C (0°F) frozen figure is standard industry practice - confirm it against your own freezer's spec sheet. ### Make waste a number you manage **7\. Record every waste event and its reason: dumped mix, expired topping, machine fault, or overdraw** The reason you write down is what tells you if you have an over-ordering problem or an equipment problem. Each needs a different fix. **8\. Track waste as a percent of purchases every week, against your target** Set a target and work to bring it down. In a shrinking industry, every point of waste cuts straight into your chances of survival. ## Frequently asked questions **How often should a frozen yogurt shop tare and check its scale?** Tare to every cup size in use at open, mid-shift and close, and verify the scale against a known test weight with the reading logged. Tare drifts with every scale restart and every new cup lot, and a tared but inaccurate scale fails inspection just as hard as an untared one. California enforcement in this segment has reached $31,000 in penalties, restitution and agency costs for failing to take sufficient tare and overcharging customers. **What temperature should frozen yogurt mix be held at?** Log hopper temperature on every barrel three times a day against a target of 5°C (41°F) or below. The NSW Food Authority found 97% of measured machines (68 of 70) within that limit, with failures at 5.8°C (42.4°F) and 12°C (53.6°F). Washington's rule requires mix held at 45°F (7.2°C) or less at all times, so check your local rule and hold to the tighter number. Mix held above the limit outside an approved heat-treat cycle should not be served. **What is a realistic food waste target for a frozen yogurt store?** No frozen yogurt-specific waste rate is published anywhere. The closest matching number is the US Food Waste Pact 2024 data for corporate dining foodservice: a Food Efficiency Rate (share of food bought that becomes waste) of 3.99%, with overproduction causing 22.1% and wrong or missing date labels causing 17.4% of unused-ingredient waste. Use about 4% as a starting target, then replace it with your own number once waste-by-reason logging is running. ## More Frozen Yogurt Shop checklists [Mix & Toppings Delivery Check](/checklists/frozen-yogurt-mix-receiving-checklist/)[Opening - Machine Ready, Bar Ready](/checklists/frozen-yogurt-shop-opening-checklist/)[Soft-Serve Machine - Cleaning, Heat Treatment & Overrun](/checklists/frozen-yogurt-machine-cleaning-checklist/)[Topping Bar & Self-Serve Hygiene](/checklists/frozen-yogurt-topping-bar-hygiene-checklist/)[Closing - Record, Clean Up & Protect](/checklists/frozen-yogurt-shop-closing-checklist/)[Weekly Checks](/checklists/frozen-yogurt-weekly-checklist/) One free app has all of them: [open the Frozen Yogurt Shop Checklists app](/run/frozen-yogurt/) - offline, no account, add it to your home screen. ## Sources Every statistic on this page comes from public inspection and food-safety data: - [NSW Food Authority - Soft serve & frozen yoghurt survey](https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/scienceandtechnical/soft_serve_and_frozen_yoghurt.pdf) - [Maricopa County ESD, Food Code 4-602.11 guidance](https://maricopa.gov/DocumentCenter/View/39748/freal-Machines-PDF-Archived?bidId=) - [Taylor Ultimate Services - Taylor Heat Treatment](https://taylorus.com/our-products/taylor-heat-treatment/) - [WAC Chapter 16-144, Processing Frozen Desserts](https://lawfilesext.leg.wa.gov/law/WACArchive/2020/pdf/WAC%20%2016%20%20TITLE/WAC%20%2016%20-144%20%20CHAPTER/WAC%20%2016%20-144%20%20COMBINEDCHAPTER.pdf) - [Massachusetts DPH - Frozen Desserts licensing policy](https://www.mass.gov/files/documents/2017/10/26/license-frozen-desserts.pdf) - [FDA - FY16/17 Inspection and Environmental Sampling of Ice Cream Production Facilities](https://www.fda.gov/food/sampling-protect-food-supply/fy1617-inspection-and-environmental-sampling-ice-cream-production-facilities-listeria-monocytogenes) - [Food Safety Magazine - Outbreaks and Recalls Associated With Ice Cream and Frozen Dessert Products](https://www.food-safety.com/articles/9578-outbreaks-of-foodborne-illnesses-and-recalls-associated-with-ice-cream-and-frozen-dessert-products) - [U.S. PIRG - McDonald's ice cream machines remain broken](https://pirg.org/articles/mcdonalds-ice-cream-machines-remain-broken/) - [Restaurant Magazine on the MachineQ 2026 equipment downtime report](https://www.restaurantmagazine.com/restaurant-equipment-downtime-cost-machineq-2026-report/) - [Taylor Company - Soft Serve Overrun: The Air-to-Profit Connection](https://www.taylor-company.com/what-is-soft-serve-overrun-and-why-does-it-matter/) - [eCFR - 21 CFR 135.110 Ice cream and frozen custard](https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135/subpart-B/section-135.110) - [CDFA Division of Measurement Standards - Quantity Control notice QC 13-04](https://www.cdfa.ca.gov/dms/notices/qc/2013/QC-13-04.pdf) - [Green LR et al., Food worker hand washing practices: an observation study](https://pubmed.ncbi.nlm.nih.gov/17066921/) - [Restaurant Dive - LTOs and value are key to solving restaurant traffic downturn: Technomic](https://www.restaurantdive.com/news/Technomic-nra-2025-featured-session-ltos-traffic-chilis-taco-bell/748553/) - [Restaurant Dive - Restaurant LTOs are booming thanks to health, novelty and value](https://www.restaurantdive.com/news/gas-prices-glp-1s-restaurant-lto-innovations/820445/) - [International Frozen Yogurt Association - 2022 Froyo Chain Location Count](https://internationalfrozenyogurt.com/news/2022-froyo-chain-location-count/) - [Restaurant Business Online - The second frozen yogurt craze continues its long decline](https://www.restaurantbusinessonline.com/financing/second-frozen-yogurt-craze-continues-its-long-decline) - [ReFED / U.S. Food Waste Pact Data Report 2025](https://foodwastepact.refed.org/uploads/pact-data-report-2025-final-1.pdf)