Cooling Record Sheet (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