Cooling log 2026

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The document outlines the cooling log requirements for potentially hazardous foods, specifying that they must be cooled from 135 °F to 70 °F within 2 hours and then from 70 °F to 41 °F or below within an additional 4 hours. It mandates hourly temperature recordings during the cooling process, documentation of any corrective actions, and verification by the food service manager. The log must be maintained for at least one year.

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Click ‘Get Form’ to open the cooling log in the editor.
Begin by entering the 'Date' at the top of the form. This helps track when the cooling process occurred.
In the 'Food Item' section, list each food item that is being cooled. Be specific to ensure accurate monitoring.
Record temperatures every hour during the cooling cycle. Fill in the 'Time' and 'Temp' fields for each hour, ensuring compliance with safety standards.
If any corrective actions were taken during the cooling process, document them in the 'Corrective Actions Taken' section.
Have a food service manager verify and initial each entry daily, confirming that proper cooling procedures are followed.
Finally, maintain this log for a minimum of one year as part of your food safety documentation.

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2017	4.8 Satisfied (82 Votes)

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What food does the 2 hour rule apply to?

Store food in the fridge within two hours, use shallow containers no deeper than two inches and eat or toss leftovers within four days. Your fridge is your ally in food safety!

What is the 2 hour 4 hour rule for cooling?

The rule was developed based on scientific studies. If the total time between 5C and 60C is: less than 2 hours, the food can be used or put back in the fridge for later use between 2 and 4 hours, the food can still be used, but cant be put back in the fridge 4 hours or longer, the food must be thrown out.

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.

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 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.

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How soon can I put food in the fridge after cooking?

The 2 Hour/ 4 Hour Rule tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone; that is between

Cooling log 2026

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What food does the 2 hour rule apply to?

What is the 2 hour 4 hour rule for cooling?

What is the cooling temperature log for Haccp?

What is the 2 4 hour rule for cooling?

What is a cooling log?

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How soon can I put food in the fridge after cooking?

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