Cooking for Crowds Cooling Record Sheet
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.
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Corrective Action: __________________________________________________________________
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Corrective Action: __________________________________________________________________
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Food Temperature: ____________
Corrective Action: __________________________________________________________________
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Food Temperature: ____________
Corrective Action: __________________________________________________________________
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Food Temperature: ____________
Corrective Action: __________________________________________________________________
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Food Temperature: ____________
Corrective Action: __________________________________________________________________
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Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________
Date / Time: _________ / __________
Food Temperature: ____________
Corrective Action: __________________________________________________________________
Signature: __________________________________