Cooling Log Template

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• reheating can only be done one. *separate the food into smaller, thinner portions; The total cooling process may not exceed 6 hours. • cool from 135°f to 70°f in 2 hours, then from 70°f.

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21 food temperature log are collected for any of your needs. • if the temperature is more than 70°f in 2 hours, reheat to 165°f and start over. • once the cooling food reaches 41°f,.

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Cool from 135°f to 70°f in 2 hours, then from 70°f to 41°f in 4 hours. • use the ice bath method by placing a pan of food inside a larger. • once the cooling.

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• once the cooling food reaches 41°f, cover and store. *place the food in shallow pans (4 inches or less in depth); Check temperature of food products throughout the cooling process. • use the ice.

40 Printable Temperature Log Sheets (Word, Excel, PDF)

• cool from 135°f to 70°f in 2 hours, then from 70°f to 41°f in 4 hours. • stir frequently and only loosely cover or keep food uncovered while cooling. Or below) temperature after 6.

Record temperatures every hour during the cooling cycle. After 3 hours temperature °f °f °f °f time after 4 hours. This cooling log is designed to track and optimize the performance of cooling systems to ensure energy efficiency. • cooling time starts at 135°f. • once the cooling food reaches 41°f, cover and store. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes.

• stir frequently and only loosely cover or keep food uncovered while cooling. Cooked time/temperature control for safety food (tcs) must be cooled from. Check temperature of food products throughout the cooling process.

Fill In The Date And Food Item To Be Cooled.

Time/ temperature (135°f) temperature after 2 hours (70 deg. After 3 hours temperature °f °f °f °f time after 4 hours. Cooling time starts at 135°f. *place the food in shallow pans (4 inches or less in depth);

Tips For Speeding Up The Cooling Process.

*use rapid cooling equipment (ice wands, blast chiller); This cooling log is designed to track and optimize the performance of cooling systems to ensure energy efficiency. • if the temperature is more than 70°f in 2 hours, reheat to 165°f and start over. • stir frequently and only loosely cover or keep food uncovered while cooling.

• Once The Cooling Food Reaches 41°F, Cover And Store.

Prevent food waste and spoilage with this printable cooling log that helps track the length of time it takes for food temperatures to leave the danger zone and be properly stored. Benefits of using maintenance log templates. If not, quickly reheat to 165°f and start cooling process over or discard food. Regular monitoring of key parameters will help identify potential issues,.

Cooked Time/Temperature Control For Safety Food (Tcs) Must Be Cooled From.

*separate the food into smaller, thinner portions; Date and time food item initial time/ temperature : • use the ice bath method by placing a pan of food inside a larger. • cool from 135°f to 70°f in 2 hours, then from 70°f to 41°f in 4 hours.