Get the free Cooling Time/Temperature Log

Cooling Time/Temperature Log DateProductStart Hr1 Hr2 Hr3 Hr4 Hr5 Hr6 HrInitialsSTANDARD: Cool cooked potentially hazardous foods: From 135F to 70F within 2 hours (90 or less should be reached within

How to fill out cooling timetemperature log

How to fill out a cooling time/temperature log:

1. Start by labeling the log with the date, time, and the specific product or ingredient that needs to be cooled.
2. Monitor the temperature of the cooling area regularly using a calibrated thermometer. Record the temperature in the log at specific intervals, such as every hour or every 30 minutes.
3. Make sure to record both the air temperature and the temperature of the product itself.
4. Note any specific cooling requirements or guidelines provided by the food safety regulations or the recipe being followed.
5. If the temperature is not within the required range, take immediate corrective actions such as adjusting the cooling equipment or checking for any potential issues that may be causing the deviation.
6. Continue monitoring the temperature until the product reaches the desired cooling temperature.
7. Once the product is properly cooled, record the final temperature and the time it reached the required temperature.
8. Sign and date the log to indicate that it has been completed.
9. Keep the log on file for the required period of time, as dictated by local regulations or company policies.

Who needs a cooling time/temperature log:

1. Restaurants and foodservice establishments that handle potentially hazardous food items.
2. Commercial food production facilities that produce and distribute products that require cooling.
3. Catering companies that need to monitor the cooling process for food items prepared in advance.
4. Food manufacturers that produce perishable items requiring controlled cooling for storage or transportation.
5. Any individual or organization that is responsible for preparing or handling food and needs to comply with food safety regulations.

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What is cooling time/temperature log?

Cooling time/temperature log is a record of the time and temperature at which food is cooled to ensure it reaches safe storage temperatures.

Who is required to file cooling time/temperature log?

Food establishments such as restaurants, catering companies, and food processing facilities are required to file cooling time/temperature log.

How to fill out cooling time/temperature log?

To fill out a cooling time/temperature log, you must record the time food was removed from heat, the starting temperature, and the time and temperature at regular intervals until it reaches safe cooling temperature.

What is the purpose of cooling time/temperature log?

The purpose of cooling time/temperature log is to ensure that food is cooled properly to prevent bacterial growth and foodborne illnesses.

What information must be reported on cooling time/temperature log?

The information reported on cooling time/temperature log includes the date, time food was removed from heat, starting temperature, time and temperature at regular intervals during cooling, and final temperature before storage.