Haccp Food Cooling Chart Chart 5 HACCP 6 Hour Safe Cooling Chart Use this chart for recording and monitoring the cooling time and temperature of soups sauces roasts beans or rice that is prepared in advance cooled for later use The 2005 FDA Food Code allows a total of 6 hours cooling in 2 temperature stages
PURPOSE To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly SCOPE This procedure applies to foodservice employees who prepare or cook food 5 FOOD MUST BE COOLED QUICKLY from 140 F 60 C to 70 F 21 C within 2 hours and then to 40 F 4 C or below within an additional 4 hours total cooling time 6 hours UCORRECTIVE ACTION U Product that does not reach 40
Haccp Food Cooling Chart
Haccp Food Cooling Chart
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Chart 5 HACCP 6 Hour Safe Cooling Chart Use this chart for recording and monitoring the cooling time and temperature of soups sauces roasts beans or rice that is prepared in advance cooled for later use The 2009 FDA Food Code allows a total of 6 hours cooling in 2 temperature ranges Instructions Record the final cook time and temperature Record cooling time and temperatures hourly Implement corrective actions if not meeting the critical limits refer to the HACCP Plan Worksheet Maintain records this chart for 1 year
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 Foods must be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional 4 hours for a total of 6 hours cooling
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Verify safe cooling process by recording steps taken to assure that food will be cooled to 70 F 21 C within 2 hours and then to 40 F 4 C or below within an additional 4 hours total cooling time 6 hours Learn what restaurants and food safety programs can do to improve food cooling practices in their restaurants Key takeaways from three scientific studies Federal guidelines recommend several practices for cooling food but not all restaurants follow them
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 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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Chart 5 HACCP 6 Hour Safe Cooling Chart Use this chart for recording and monitoring the cooling time and temperature of soups sauces roasts beans or rice that is prepared in advance cooled for later use The 2005 FDA Food Code allows a total of 6 hours cooling in 2 temperature stages
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PURPOSE To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly SCOPE This procedure applies to foodservice employees who prepare or cook food
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Haccp Food Cooling Chart - Chart 5 HACCP 6 Hour Safe Cooling Chart Use this chart for recording and monitoring the cooling time and temperature of soups sauces roasts beans or rice that is prepared in advance cooled for later use The 2009 FDA Food Code allows a total of 6 hours cooling in 2 temperature ranges
