Cooling log 2025

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The document outlines the cooling log procedures 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 requires hourly temperature recordings, documentation of corrective actions, and verification by the food service manager. The log must be maintained for at least one year.

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What is the 2 4 cooling method?

The two-stage method reduces the cooked foods internal temperature in two steps. The first step is to reduce the temperature from 135F to 70F within two hours of preparation and from 70F to 41F or colder within an additional four-hour period. Total cooling time should never exceed six hours.

What items are recorded on the cooling log?

Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable. The food service manager will verify that food service employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating this log each working day.

What is the 2 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 2 hour 4 hour cooling method?

How it works Time food is kept between 5C and 60CWhat you can do with the food Less than 2 hours The food can be used, sold or put back in the fridge to use later Between 2 and 4 hours The food can be used or sold, but it cant be put back in the fridge to use later1 more row Aug 20, 2019

Is the 2 hour 4 hour rule an example of a critical limit?

Critical limits mark the minimum or maximum acceptable level of an identified food safety hazard at each critical control point (CCP). The 2 hour / 4 hour rule, for example, identifies the maximum acceptable amount of time that food can be in the Temperature Danger Zone (5C 60C) before it must be thrown out.

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What food does the 2 hour rule apply to?

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 reach 41F.

What is the 4 hour rule in the kitchen?

Food which has been displayed for less than four hours can be put back in the fridge and kept at 8C or below until it is used. If it has been out for more than four hours it must be thrown away. If you do take food out of chilled storage to display it, remove a small amount at a time.

Cooling log 2025

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