Food Cool Down 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
Potentially hazardous time temperature control for safety foods prepared from room temperature ingredients must be cooled within 4 hours e g tuna salad Discard food if food is above 70 F after 2 hours or above 41 F after total cool time of 6 hours 2 3 4 5 6 Cooling Down Foods Temperature Log Cooling Food Cooling time starts when food reaches 135 F Food may be left at room temperature until it drops to 135 F
Food Cool Down Chart
Food Cool Down Chart
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Fda Food Cooling Chart
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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 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
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 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
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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 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
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 danger Cooling chart F Saninfo handouts rev 3 15 REQUIREMENTS FOR COOLING FOODS TIME AND TEMPERATURE Once food cools to 135 F it shall cool to 70 F within two hours
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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://www.alleghenycounty.us › ... › coolingchart.pdf
Potentially hazardous time temperature control for safety foods prepared from room temperature ingredients must be cooled within 4 hours e g tuna salad Discard food if food is above 70 F after 2 hours or above 41 F after total cool time of 6 hours 2 3 4 5 6
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Food Cool Down Chart - Food must be cooled from 60 C to 20 C in 2 hours and from 20 C to 4 C in an additional 4 hours 60 C to 4 C in 6 hours Cooling rates can be increased by any or all of the following dividing large portions into shallow pans dividing large quantities of food into smaller containers setting the food container into an ice bath stirring
