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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 135°F from using a probe thermometer. Then there is a maximum cooling period of 6 hours where the food must initially reach 41°F.
How do you fill cooling logs?
0:21 1:47 And then you'll want to put down the products. Name time that you are going to be putting it intoMoreAnd then you'll want to put down the products. Name time that you are going to be putting it into the cooler to go down the initial the initial temp that it was before you put it in the cooler.
What are cooling procedures?
This entire cooling process is often called the two-stage cooling process. Some food workers learn it like this: Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours. Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours.
When cooling tcs food the temperature must go from 135 to 70 in?
TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.
What is cooling in food safety?
Food should be cooled quickly. The proper cooling method follows a 2 hour/4 hour rule and happens in two steps: Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours.
Related Searches
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Approved methods to cool food Ice-water bath and frequently stirring the food. ... Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath. Adding ice as an ingredient (if water is an ingredient). Blast or tumble chiller.
How long should cooling logs be kept?
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. Maintain this log for a minimum of one year.
How do you fill cooling logs?
0:21 1:47 Cooling Log - YouTube YouTube Start of suggested clip End of suggested clip And then you'll want to put down the products. Name time that you are going to be putting it intoMoreAnd then you'll want to put down the products. Name time that you are going to be putting it into the cooler to go down the initial the initial temp that it was before you put it in the cooler.
What is cooling in safety?
The FDA recommends that food be cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time limit helps prevent dangerous bacteria growth. But the guidelines don't end there. The FDA Food Code has one additional rule: Food must be cooled from 135°F to 70°F (57°C to 21°C) in two hours or less.
How do you fill a cooling log?
Instructions: Record temperatures every hour during the cooling cycle. You must cool down food to 70 ºF within 2 hours and then down to 41 ºF in the next 2 hours. If you don't reach both of these marks your corrective action is to toss the food. Remember you can only cool down food once and reheat food once.
Related links
English---Cooling-Log-2019.pdf - City of Minneapolis
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