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Cooling Temperature Log Regulation Requirements: Prepped Foods: Cool to 41F within 4 hours. Cooked Foods: Cool From 135F to 70F in 2 hours, then 70F to 41F in 4 or more hours. Date: Food ItemTimeTempEmployee
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How to fill out cooling - temperature log

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Step 1: Obtain a cooling - temperature log form.
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Step 2: Start by entering the date and the specific temperature recording period (e.g., hourly, twice daily).
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Step 3: Record the ambient temperature in the designated column at the specific time intervals.
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Step 4: Measure and record the temperature of the cooling equipment (e.g., refrigerator, freezer) at regular intervals.
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Step 5: Make sure to record any anomalies or issues observed during temperature monitoring.
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Step 6: Complete the log by signing and dating when the monitoring period is finished.
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Step 7: Store the completed log in a designated location for future reference and potential audits.

Who needs cooling - temperature log?

01
Anyone involved in the storage and handling of temperature-sensitive items needs a cooling - temperature log.
02
This can include food industry professionals, pharmaceutical companies, research laboratories, and healthcare facilities.
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Monitoring and documenting temperature fluctuations are crucial for maintaining the quality, safety, and efficacy of sensitive products or substances.
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Cooling - temperature log is a record of the temperature at which a cooling system is maintained to ensure proper storage of temperature-sensitive items.
Any organization or individual responsible for maintaining a cooling system and storing temperature-sensitive items is required to file a cooling - temperature log.
A cooling - temperature log can be filled out by recording the temperature at regular intervals, usually hourly or daily, using a thermometer or temperature monitoring device.
The purpose of a cooling - temperature log is to ensure that temperature-sensitive items are stored at the correct temperature to prevent spoilage or degradation.
The cooling - temperature log must include the date, time, temperature reading, and initials of the person taking the reading.
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