Cooling log 2026

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4.8 out of 5

82 votes

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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Versions	Form popularity	Fillable & printable
2017	4.8 Satisfied (82 Votes)

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