Food Cooling Log

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Cooling Log
Instructions: The total cooling process may not exceed 6 hours. Potentially hazardous foods must be cooled from 135 °F to 70 °F within 2 hours.
These food items must then be chilled from 70 °F to 41 °F or below within 4 hours. Record temperatures every hour during the cooling cycle.
Record corrective actions, if applicable. The food service manager will verify that food service employees are cooling food properly by visually
monitoring foodservice employees during the shift and reviewing, initialing, and dating this log each working day. Maintain this log for a minimum
of one year.
Date
Food Item
Time
Time
Time
Time
Time
Time
Corrective Actions Taken
Initials
Verified By/
Date
Temp
Temp
Temp
Temp
Temp
Temp

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