Cooling Chart For Prepared Foods Cooling time starts when temperature of the food reaches 135 F Cool from 135 F to 70 F in 2 hours then from 70 F to 41 F in 4 hours If the temperature is more than 70 F in 2 hours or 41 F in 6 hours reheat to 165 F and start over using an additional technique to speed up cooling
Cool from 135 F to 70 F within the first 2 hours then from 70 F to 41 F within 4 more hours for a total of 6 hours of total cooling time Reheating can only be done one time For TCS foods at ambient temperature ex canned tuna cut tomatoes cool down to 41 F within 4 hours COOLING CHART FOR PREPARED FOODS Standard Cool cooked foods requiring time temperature control for safety From 135 F to 70 F within 2 hours and then From 70 F to 41 F within a maximum of 4 additional hours 6 hours total Potentially hazardous time temperature control for safety foods prepared from room temperature ingredients must
Cooling Chart For Prepared Foods
Cooling Chart For Prepared Foods
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Cooling time starts at 135 F Food may be left at room temperature until it drops to 135 F Cool from 135 F to 70 F in 2 hours then from 70 F to 41 F in 4 hours If the temperature is more than 70 F in 2 hours reheat to 165 F and start over Reheating can only be done one time Once at 70 F cool down to 41 F in 4 hours 2 List of all foods to be cooled by standardized method Standardized recipes must be utilized and included in the standardized cooling procedure 3 The step by step method that is used to cool each hot food Include the type and size of container depth and quantity of food location for cooling refrigerator or freezer food prep sink and
Food may be left at room temperature until it drops to 135 F Cool from 135 F to 70 F in 2 hours then from 70 F to 41 F in 4 hours If the temperature is more than 70 F in 2 hours reheat to 165 F and start over Reheating can only be done one Chart 1 Hot Cold Temp Monitoring This is a 2 day chart for spot checking perishable foods at 2 hour intervals throughout the day Place this chart by the preparation areas Chart 2 Cooler Refrigeration Chart This chart can be used for several days and is to check air temperature of refrigeration units freezers
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COOLING CHART FOR PREPARED FOODS Cool cooked foods requiring time temperature control for safety From 135 F to 70 F within 2 hours and then From 70 F to 41 F within a maximum of 4 additional hours 6 hours total Over the next 4 hours the food must be cooled from 70 F to 41 F or less Note If 70 F is reached before 2 hours you have the remaining time to reach 41 F or less Keep food out of the
Place pans of food in larger pans of ice or in an ice bath within a food preparation sink This method is recommended for thick foods such as gravy stew and refried beans as they take longer to cool than thin foods Stir every 10 15 min Replace ice as it melts Place in refrigerator Prepared foods must be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 more hours for a total cooling time of 6 hours or less Use the following methods to help your food chill as quickly as possible
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Cooling time starts when temperature of the food reaches 135 F Cool from 135 F to 70 F in 2 hours then from 70 F to 41 F in 4 hours If the temperature is more than 70 F in 2 hours or 41 F in 6 hours reheat to 165 F and start over using an additional technique to speed up cooling
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Cool from 135 F to 70 F within the first 2 hours then from 70 F to 41 F within 4 more hours for a total of 6 hours of total cooling time Reheating can only be done one time For TCS foods at ambient temperature ex canned tuna cut tomatoes cool down to 41 F within 4 hours
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Cooling Chart For Prepared Foods - Cooling time starts at 135 F Food may be left at room temperature until it drops to 135 F Cool from 135 F to 70 F in 2 hours then from 70 F to 41 F in 4 hours If the temperature is more than 70 F in 2 hours reheat to 165 F and start over Reheating can only be done one time Once at 70 F cool down to 41 F in 4 hours
