Cooling Log Template

Cooling Time/Temperature Log Etsy

• to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. *use rapid cooling equipment (ice wands, blast chiller); Potentially hazardous foods must be cooled from 135 °f to 70 °f within 2 hours. After 3 hours temperature °f °f °f °f time after 4 hours. • stir frequently and only loosely cover or keep.

Cooling log instructions template in Word and Pdf formats

• stir frequently and only loosely cover or keep food uncovered while cooling. Cooked time/temperature control for safety food (tcs) must be cooled from. Hot foods must be below 70°f within 2 hours. Regular monitoring of key parameters will help identify potential issues,. The total cooling process may not exceed 6 hours.

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Hot foods must be below 70°f within 2 hours. • if the temperature is more than 70°f in 2 hours, reheat to 165°f and start over. The total cooling process may not exceed 6 hours. Cooked time/temperature control for safety food (tcs) must be cooled from. Record temperatures every hour during the cooling cycle.

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Date and time food item initial time/ temperature : Fill in the date and food item to be cooled. Benefits of using maintenance log templates. • once the cooling food reaches 41°f, cover and store. Check temperature of food products throughout the cooling process.

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Or below) temperature after 6 hours (41 deg. Tips for speeding up the cooling process. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. After 3 hours temperature °f °f °f °f time after 4 hours. • stir frequently and only loosely cover or keep food uncovered while cooling.

Cooling Log Template - *use rapid cooling equipment (ice wands, blast chiller); Time/ temperature (135°f) temperature after 2 hours (70 deg. • use the ice bath method by placing a pan of food inside a larger. Prevent food waste and spoilage with this printable cooling log that helps track the length of time it takes for food temperatures to leave the danger zone and be properly stored. • once the cooling food reaches 41°f, cover and store. • cooling time starts at 135°f.

Verify that the designated food worker is cooling food properly by visually monitoring the food worker during the shift and reviewing, initialing, and dating the log daily. Cool from 135°f to 70°f in 2 hours, then from 70°f to 41°f in 4 hours. • stir frequently and only loosely cover or keep food uncovered while cooling. Check temperature of food products throughout the cooling process. Record temperatures every hour during the cooling cycle.

Keeping Track Of Maintenance Can Be A Challenge, But Using Log Templates Makes The Process Easier And More Efficient.

*place the food in shallow pans (4 inches or less in depth); • stir frequently and only loosely cover or keep food uncovered while cooling. 21 food temperature log are collected for any of your needs. Fill in the date and food item to be cooled.

Record Temperatures Every Hour During The Cooling Cycle.

If not, quickly reheat to 165°f and start cooling process over or discard food. Food may be left at room temperature until it drops to 135°f. • reheating can only be done one. Check temperature of food products throughout the cooling process.

• Use The Ice Bath Method By Placing A Pan Of Food Inside A Larger.

Cooked time/temperature control for safety food (tcs) must be cooled from. Food may be left at room temperature until it drops to 135°f. Time/ temperature (135°f) temperature after 2 hours (70 deg. • once the cooling food reaches 41°f, cover and store.

• If The Temperature Is More.

Cooling time starts at 135°f. View, download and print cooling temperature log pdf template or form online. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Benefits of using maintenance log templates.