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  • Nv Food Cooling Process Tracking Chart 2015

Get Nv Food Cooling Process Tracking Chart 2015-2025

Ure Time : : F : F Temperature : : F : F : F : F : F : F F : F F After 3 Hours Time : F Temperature After 4 Hours Time : : F : F Temperature : : F : F : F : F : F : F F : F F After 5 Hours Time After 6 Hours (must be 41 F or below) : F Temperature Time : : : F : : F : : F : : F : F : Corrective Action Critical Limits Foods must be cooled from final cook temperature to 70 F in 2 hour.

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How to fill out the NV Food Cooling Process Tracking Chart online

The NV Food Cooling Process Tracking Chart is an essential tool for ensuring food safety during the cooling process. This guide provides you with clear, step-by-step instructions on how to complete this form online, promoting safe food handling practices.

Follow the steps to fill out the NV Food Cooling Process Tracking Chart effectively.

  1. Click ‘Get Form’ button to obtain the form and open it in the editor.
  2. Begin by entering the food product name at the top of the chart to specify what you are tracking.
  3. Next, record the date of cooling to document when the process took place.
  4. Enter the final cook temperature in degrees Fahrenheit (ºF) to establish a reference for cooling.
  5. For each time interval after cooking, fill in the corresponding temperatures. Start with the temperature after 1 hour, then continue to fill in temperatures for 2, 3, 4, 5, and 6 hours.
  6. Make sure to indicate the time next to each temperature reading to track how quickly the food is cooling.
  7. If at any point the temperature exceeds the established critical limits, use the corrective action section to note what steps were taken, such as reheating the food back to 165°F or discarding it.
  8. Finally, review all entries for accuracy to ensure proper food safety monitoring. Once completed, save your changes, download, or print the form as needed.

Complete the NV Food Cooling Process Tracking Chart online to ensure food safety compliance.

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Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.

Food should be cooled quickly. The proper cooling method follows a 2 hour/4 hour rule and happens in two steps: Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours.

The two-stage method reduces the cooked food's internal temperature in two steps. The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period.

The FDA Model Food Code requires that food be cooled from 57.2°C to 21.1°C (135°F to 70°F) within two hours and from 57.2°C to 5°C (135°F to 41°F) within a total of six hours. The FDA defines cooling as a critical control point essential in preventing foodborne illness outbreaks (4).

Food should be cooled quickly. The proper cooling method follows a 2 hour/4 hour rule and happens in two steps: Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours.

Michigan State University Extension offers these suggestions for cooling food quickly and safely: Don't put hot food in a refrigerator. ... Place the hot food into smaller containers or cut large pieces of food into small pieces. ... Then if your food is still hot or even very warm, place the containers in an ice water bath.

The guidelines for —a nationally recognized food safety training program—state that you must cross the entire TDZ within 6 hours after cooking, getting from 140°F (60°C) down to 70°F (21°C) within 2 hours, then crossing from 70°F (21°C) down to 40°F (6°C) within another 4 hours.

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.

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© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232
Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
Privacy Notice
Legal Hub
Content Takedown Policy
Bug Bounty Program
About Us
Blog
Affiliates
Contact Us
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate WorkFlow
DocHub
Instapage
Social Media
Call us now toll free:
+1 833 426 79 33
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232