Cooked Food Temperature Log Page 2

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COOLED FOOD
Date: ______________________
Food Name
Checked
Time Food @ 135°F
Time Food Below
Corrective Action
By
41°F
CRITICAL LIMITS:
All foods being cooled must pass through the “Danger Zone” (135°F to 70°F within 2 hours, 70°F to 41°F within 4 hours).
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at: Search for "Food Code & Fact Sheets" page

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