Haccp-Based Sops Cooking And Reheating Temperature Log Page 2
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2HACCP-Based SOPs
Appendix C
Cooling Temperature Log
Instructions: Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable. If no foods are
cooled on any working day, indicate “No Foods Cooled” in the Food Item column. The foodservice manager will verify that the
foodservice staff is cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and
dating this log daily. Maintain this log for a minimum of 1 year.
Date
Food Item
Corrective Actions Taken
Initials
Verified
/
/
/
/
/
/
Time
Time
Time
Time
Time
Time
By/ Date
Temp
Temp
Temp
Temp
Temp
Temp
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