Cooling Product Log Date and TimeFood ItemInitial Time/ TemperatureTime/ Temperature (135F)Temperature After 2 Hours (70 Deg. F. or below)Temperature After 6 Hours (41 Deg. F. or below)Special Actions Taken.
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How to fill out the Cooling Product Log online
The Cooling Product Log is an essential document for tracking food safety during cooling processes. This guide provides step-by-step instructions to help you complete the form accurately and efficiently.
Follow the steps to fill out the Cooling Product Log online
- Click ‘Get Form’ button to obtain the form and open it in the editor.
- Enter the date and time at which you are starting the cooling process. This information is crucial for tracking the cooling duration of each food item.
- In the 'Food Item' field, specify the name of the food product you are cooling. Be precise to ensure accurate records.
- Record the initial time and temperature in the provided fields. This data helps establish a baseline for monitoring the cooling process.
- Fill in the time and temperature at 135°F. This section indicates when the food item should have reached this critical temperature.
- After two hours, document the temperature in the appropriate field, ensuring it is at or below 70°F.
- After six hours, record the temperature again, making sure it is at or below 41°F to maintain food safety.
- Lastly, answer whether any special actions were taken with the product by marking 'Y' for yes or 'N' for no. If yes, provide details in the subsequent space.
- Once all fields are complete, you can choose to save changes, download, print, or share the completed form as needed.
Complete your Cooling Product Log online today to ensure food safety.
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What is the importance of cooling log?
Restaurants that consistently utilize restaurant cooling logs minimize the risk of food poisoning. Focusing on practices that reduce risk factors known to contribute to foodborne illness is imperative for any restaurant brand.
What is the cooling temperature log for Haccp?
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.
What is a cooling log?
Use this log to verify the effectiveness of your cooling process. The start time for the cooling process begins immediately when the internal food temperature measures 135°F from using a probe thermometer. Then there is a maximum cooling period of 6 hours where the food must initially reach 41°F.
What are the cooling guidelines for Haccp?
Potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within 6 hours and during this time the decrease in temperature from 135°F to 70°F shall occur within 2 hours. A cooling log is recommended to verify that the time and temperature requirements are met.
How do you fill out a cooling log?
0:29 1:47 Cooling Log - YouTube YouTube Start of suggested clip End of suggested clip The time that you are temping. It's at to make sure that is below 70 degrees. Then if you have anyMoreThe time that you are temping. It's at to make sure that is below 70 degrees. Then if you have any problems you'll want to see a manager. Then.
What are the temperature monitoring requirements for Haccp?
Standard: All food items are hot held at a temperature of 135°F or above. Monitoring: Internal product temperatures will be checked using a calibrated stem thermometer at regular intervals as specified in HACCP plan or at a minimum of every two hours.
What is the cooling temperature guidelines?
TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.
What is cooling log?
The cooling process can take no longer than 6 hours: the first 2 hours to cool the food from 135°F to 70°F and 4 additional hours to cool the food. from 70°F to 41°F or below. If a food does not reach 70°F within 2 hours the food must be reheated to 165°F and cooled again or discarded.
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