Hot/cold Food Temperature Monitoring Chart Page 6
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6HACCP Safe Cooling Chart #5
Some states require 140F for hot holding -- Check your local food safety regulations!
2005 FDA Food Code allows 6 hour TOTAL cooling time 135 F to 70 F in 2 hrs. & 70 F to 41 F in 4 hrs.
= 6 hrs
.
Food Product Name
Date
Actual start time at 135F
:
:
:
:
:
:
AM/PM
F
F
F
F
F
F
1
After
hour
Temperature
:
:
:
:
:
:
Time
F
F
F
F
F
F
2
After
hours
Temperature
)
(must be 70F or below
:
:
:
:
:
:
Time
F
F
F
F
F
F
3
After
hours
Temperature
:
:
:
:
:
:
Time
F
F
F
F
F
F
4
After
hours
Temperature
:
:
:
:
:
:
Time
F
F
F
F
F
F
5
After
hours
Temperature
:
:
:
:
:
:
Time
F
F
F
F
F
F
6
After
hours
Temperature
(must be 41F or below)
:
:
:
:
:
:
Time
Corrective Action
Employee
!
Improper Cooling of Hot Foods is the #1 Factor for Rapid Bacterial Growth which causes FOODBORNE ILLNESS
FOODHANDLER SAFETY MGMT. SERVICES /40 Marcus Drive, Melville, NY 11747 / 800-338-4433, EXT. 302 or 306
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