Cooling log
WebProper Cooling Temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature control for Safety (TCS) foods must be cooled quickly: • From 135°F to 70°F within 2 hours, and • From 70°F to 41°F within 4 hours. 135°F 70°F 41°F WebCooling Down Foods: Log for Tracking Temperatures Cooling Food • Cooling time starts at 135°F. Food may be left at room temperature until it drops to 135°F. • Cool from 135°F …
Cooling log
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WebLOG 5 Food Cooling Log – Use this log for recording the cooling times and temperatures for soups, sauces, roasts, beans, rice or any other hot food that is cooked and cooled for later use³. ¹ There are different thermometers for different purposes. For example, since Food Code 2005, WebFeb 24, 2015 · Log documentation involving temperature is a necessary tool in any food processing environment. Whether it is cold holding, hot holding, cooking, cooling, refrigeration, freezer or time controlled ...
Webthe decrease in temperature from 135°F to 70°F shall occur within 2 hours. A cooling log is recommended to verify that the time and temperature requirements are met. Instructions: 1. Record the date and food item in the columns indicated. 2. Take the temperature of the food item and record the temperature and time in the column indicated. If ... WebCooling Down Foods – Tracking Chart ENVIRONMENTAL HEALTH SERVICES 1001 East Ninth Street I P.O. Box 11130 I Reno, Nevada 89520 775-328-2434 I Fax: 775-328-6176 I washoecounty.us/health Cooling Food • Cooling time starts at 135°F. Food may be left at room temperature until it drops to 135°F.
WebCooling Temperature 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 … WebCooling Log Hourly (PDF) 5. Need Help Establishing Verification Methods? Cooling Verification Poster (PDF) Verification Ensures Success (PDF) Cooling Verification …
WebCooling Log Instructions: The total cooling process may not exceed 6 hours. Potentially hazardous foods must be cooled from 135 °F to 70 °F within 2 hours. These food items …
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