This means that within two hours, the food must be cooled from cooking temperature (135F) to 70F in order to eliminate risk of pathogen growth. Over the next 4 hours the food must be cooled from 70F to 41F or less. Note: If 70F is docHubed before 2 hours, you have the remaining time to docHub 41F or less.
What are temperature logs?
1. n. [Production Logging] A record of the temperature gradient in a well. The temperature log is interpreted by looking for anomalies, or departures, from the reference gradient. This reference might be the geothermal gradient, a log recorded before production started or a log recorded with the well shut-in.
What are the FDA guidelines for refrigeration?
Use an appliance thermometer to be sure the temperature is consistently 40 F or below and the freezer temperature is 0 F or below. Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90 F.
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 135F from using a probe thermometer. Then there is a maximum cooling period of 6 hours where the food must initially docHub 41F.
What are the FDA cooling requirements?
The FDA Model Food Code requires that food be cooled from 57.2C to 21.1C (135F to 70F) within two hours and from 57.2C to 5C (135F to 41F) within a total of six hours. The FDA defines cooling as a critical control point essential in preventing foodborne illness outbreaks (4).
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People also ask
What is the 2 4 hour rule for cooling?
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 cant be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
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. Record corrective actions, if applicable.
Related links
A Standard Operating Procedure
Cooling temperatures log. Damaged or discarded product log. Food contact surfaces cleaning and sanitizing log. Production log. Receiving log.
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