Cooling Log Template
After 3 hours temperature °f °f °f °f time after 4 hours. • use the ice bath method by placing a pan of food inside a larger. You must cool down food to 70 ºf within 2 hours and then down to 41 ºf in the next 2 hours. • if the temperature is more. Potentially hazardous foods must be cooled from 135 °f to 70 °f within 2 hours. Hot foods must be below 70°f within 2 hours. • once the cooling food reaches 41°f, cover and store.
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If not, quickly reheat to 165°f and start cooling process over or discard food. Check temperature of food products throughout the cooling process. Cooling time starts at 135°f. After 3 hours temperature °f °f °f °f time after 4 hours.
Cooler Log Sheet
• stir frequently and only loosely cover or keep food uncovered while cooling. Date and time food item initial time/ temperature : Keeping track of maintenance can be a challenge, but using log templates makes the process easier and more efficient. Record temperatures every hour during the cooling cycle. Prevent.
Cooling log instructions template in Word and Pdf formats
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. After 3 hours temperature °f °f °f °f time after 4 hours. Food may be left at room temperature.
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*separate the food into smaller, thinner portions; *place the food in shallow pans (4 inches or less in depth); Regular monitoring of key parameters will help identify potential issues,. • if the temperature is more than 70°f in 2 hours, reheat to 165°f and start over. Date and time food.
45+ Food Log Templates Free PDF, Word, Excel Examples
Potentially hazardous foods must be cooled from 135 °f to 70 °f within 2 hours. Or below) temperature after 6 hours (41 deg. After 3 hours temperature °f °f °f °f time after 4 hours. Tips for speeding up the cooling process. • cool from 135°f to 70°f in 2.
Cooling Time/Temperature Log Etsy
This cooling log is designed to track and optimize the performance of cooling systems to ensure energy efficiency. Keeping track of maintenance can be a challenge, but using log templates makes the process easier and more efficient. If not, quickly reheat to 165°f and start cooling process over or discard.
• If The Temperature Is More.
This cooling log is designed to track and optimize the performance of cooling systems to ensure energy efficiency. You must cool down food to 70 ºf within 2 hours and then down to 41 ºf in the next 2 hours. Cooling time starts at 135°f. Date and time food item initial time/ temperature :
After 3 Hours Temperature °F °F °F °F Time After 4 Hours.
Cooked time/temperature control for safety food (tcs) must be cooled from. Food may be left at room temperature until it drops to 135°f. Check temperature of food products throughout the cooling process. Potentially hazardous foods must be cooled from 135 °f to 70 °f within 2 hours.
Time/ Temperature (135°F) Temperature After 2 Hours (70 Deg.
• once the cooling food reaches 41°f, cover and store. • cool from 135°f to 70°f in 2 hours, then from 70°f to 41°f in 4 hours. Fill in the date and food item to be cooled. Or below) temperature after 6 hours (41 deg.
Tips For Speeding Up The Cooling Process.
Keeping track of maintenance can be a challenge, but using log templates makes the process easier and more efficient. • if the temperature is more than 70°f in 2 hours, reheat to 165°f and start over. *place the food in shallow pans (4 inches or less in depth); Verify that the designated food worker is cooling food properly by visually monitoring the food worker during the shift and reviewing, initialing, and dating the log daily.