We created this frying oil measurement template to help you implement a systematic approach to oil quality management in your restaurant or food service operation. Rather than relying on subjective methods like color or smell, this template guides you through objective testing procedures that measure total polar materials (TPM)—the industry standard for oil quality assessment.
Research shows that proper oil management not only ensures food safety but can significantly reduce costs, as restaurants implementing oil quality monitoring programs can extend oil life by up to 50% while maintaining food quality. This template provides a structured framework for testing schedules, result documentation, staff training protocols, and corrective action procedures when measurements indicate oil degradation.