Cooling Down Food Tracking Chart Cooling Food 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
Cooling Food 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 Prepared or received foods must be cool down to 41 oF in 4 hours Once at 41 oF it s ready to be covered labeled dated and stored under mechanical refrigeration Total cooling time cannot exceed 4 hours or food must be discarded
Cooling Down Food Tracking Chart
Cooling Down Food Tracking Chart
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Cooling Down Foods Tracking Chart In Word And Pdf Formats
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Cooling Down Foods Tracking Chart In Word And Pdf Formats
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Critical Limits Foods must be cooled from final cook temperature to 70 F in 2 hours and from 70 F to 41 F in the next 4 hours for a Total 6 hrs Uncovered Corrective Action Reheat to 165 F in 2 hours for hot holding or to start cooking process over Provided by Southern Nevada Health District Environmental Health Division P O Box 3902 Las Vegas NV 89127 Phone 702 759 0588 COOLING DOWN FOODS TRACKING CHART
Foods must be cooled from 135 F to 70 F within 2 hours AND from 70 F to 41 F within the next 4 hours Corrective Actions Required Reheat to 165 F within 2 hours for hot holding service OR to start cooling process over Reheating can only be done one time as a corrective action Cooling Down Foods Cooling time Starts at 135 F Food may be left at room temperature until it drops to 135 F COOI 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 70T in 2 hours reheat to 165 F and Start over Reheating can only be done one time Once at 70T cool down to 41 F in 4 hours
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Provided by Southern Nevada Health District Environmental Health Division P O Box 3902 Las Vegas NV 89127 Phone 702 759 0588 COOLING DOWN FOODS TRACKING CHART Reheat to 165 F within 2 hours for hot holding service or to start cooling process over Reheating can only be done once as a corrective action Discard If out of temperature more than 6 hours
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 Cooling time starts when food reaches 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 or less
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https://nnph.org › files › ehs › food-protection...
Cooling Food 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
https://nnph.org › ... › Cooling_Foods_Log_Form.pdf
Cooling Food 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
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Cooling Down Food Tracking Chart - Cooling Down Foods Cooling time Starts at 135 F Food may be left at room temperature until it drops to 135 F COOI 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 70T in 2 hours reheat to 165 F and Start over Reheating can only be done one time Once at 70T cool down to 41 F in 4 hours
