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Click ‘Get Form’ to open the COOLING LOG in the editor.
Begin by entering the FACILITY NAME in the designated field at the top of the form. This identifies where the cooling process is taking place.
Next, fill in the FOOD PRODUCT being cooled. Be specific to ensure accurate tracking and compliance.
In the COOLING METHOD section, describe how you are cooling the food product. This could include methods like ice water baths or refrigeration.
Record the start time and temperature in the provided fields. Ensure this is done accurately as it is crucial for food safety compliance.
As you monitor the cooling process, log subsequent time and temperature readings at regular intervals to track progress.
If any corrective actions are taken during cooling, document them in the Corrective Actions section to maintain a clear record.

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What is the FDA cooling process?

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 is the Haccp cooling method?

The two-stage cooling method involves cooling food from 135F to 70F within two hours and then from 70F to 41F within four hours, ensuring rapid and safe cooling.

What is the 2 stage food safe cooling method?

TCS food must be cooled from 135F to 70F within 2 hours and completely cooled to 41F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41F or below within 4 hours. Properly cooked chili is cooled from 135F to 70F in 1 hour.

What are the methods of cooling food?

Methods for Cooling Food Portion food into smaller amounts and refrigerate. Cut big pieces of meat into smaller pieces. Transfer liquids into shallows pans. Do not fully cover pans during cooling. Do not stack pans. Place a pan of food in an ice-water bath and stir the food.