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Cooling Loathe cooling process can take no longer than 6 hours: the first 2 hours to cool the food from 135F to 70F and 4 additional hours to cool the food from 70F to 41F or below. If food does not

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How to fill out cooling log

01

Start by recording the date and time when the cooling process begins.

02

Take the temperature of the cooling unit using a thermometer and record it.

03

Monitor the temperature regularly and record it at specific intervals, such as every hour.

04

If the temperature falls outside the desired range, take necessary actions to adjust it.

05

Note down any actions taken to maintain the desired temperature.

06

Continue monitoring and recording the temperature until the cooling process is complete.

07

Once the cooling process is finished, record the ending time and final temperature.

08

Review the log for accuracy and completeness before storing it for future reference.

Who needs cooling log?

01

Anyone involved in food safety and quality control, specifically in the areas where cooling processes are carried out, would benefit from using a cooling log. This includes food manufacturers, processors, distributors, and retailers. It helps in ensuring that the cooling process is conducted properly to maintain the safety and quality of perishable foods.

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What is cooling log?

Cooling log is a record of the temperature of a cooling system over a period of time.

Who is required to file cooling log?

All facilities that have cooling systems are required to file a cooling log.

How to fill out cooling log?

To fill out a cooling log, you need to regularly record the temperature of the cooling system and any adjustments made.

What is the purpose of cooling log?

The purpose of cooling log is to ensure that the cooling system is operating properly and to track any changes in temperature.

What information must be reported on cooling log?

The cooling log must include the date, time, temperature readings, and any actions taken to adjust the cooling system.

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