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Cooking for Crowds - Cooling Record Sheet

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Cooling Record Sheet [Printer-friendly PDF]

Notes on Critical Temperatures

Proper Cooling Temperatures:
1. Cool food to 70ºF within 2 hours.
2. Cool food to 40ºF within an additional 4 hours.

1. If the food does not reach 70ºF within 2 hours:

  • Reheat the food to 165ºF and begin the cooling process again.

2. If the food reaches 70ºF within 2 hours but does not reach 40ºF within an additional 4 hours:

  • Reheat the food to 165ºF and begin the cooling process again.
  • Do not reheat the food if it has already been reheated once. Throw out the food if it has already been reheated once.

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________


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