Grocery Deli Prepared Foods Cooling Log

Cooling verification log for deli hot foods tracking temperature at 2-hour and 6-hour checkpoints to ensure compliance with FDA Food Code 2-501.14 cooling requirements.

Log Entry Details

• Date
  Date the food item was prepared and cooling began.
• Shift
• Employee Name
• Department / Station
• If Other, specify department

Food Item Identification

• Food Item / Product Name
• Batch Size / Quantity
  Approximate volume or weight of the batch being cooled.
• Time Cooking Completed (Cooling Start Time)
  The time the food finished cooking and active cooling began. This is T=0 for the cooling timeline.
• Initial Temperature at Cooling Start (°F)
  Temperature of the food immediately after cooking, before cooling begins. Should be ≥135°F.
• Cooling Method Used
  Select all cooling methods applied to this batch.
• If Other cooling method, describe
• Container / Equipment Used

2-Hour Checkpoint (135°F → 70°F)

• 2-Hour Check Time
  Actual clock time when the 2-hour temperature reading was taken.
• Temperature at 2-Hour Check (°F)
  Must be 70°F or below to be in compliance.
• Thermometer ID / Type Used
  Record the calibrated thermometer used for this reading.
• 2-Hour Checkpoint Status
• Corrective Action Taken (if FAIL)
  If temperature exceeded 70°F at 2 hours, describe the corrective action taken (e.g., moved to blast chiller, discarded, supervisor notified).

6-Hour Checkpoint (70°F → 41°F)

• 6-Hour Check Time
  Actual clock time when the 6-hour temperature reading was taken.
• Temperature at 6-Hour Check (°F)
  Must be 41°F or below to be in compliance.
• Thermometer ID / Type Used
• 6-Hour Checkpoint Status
• Corrective Action Taken (if FAIL)
  If temperature exceeded 41°F at 6 hours, the food must be discarded per FDA Food Code 2-501.14. Describe action taken and notify your food safety manager immediately.
• Final Food Disposition
  What happened to this food item after the 6-hour cooling period?

Equipment and Verification

• Was the thermometer calibrated / verified today?
• Was all cooling equipment functioning properly?
• Describe equipment issue
• Additional Notes / Observations
  Optional: Record any unusual conditions, product quality observations, or other relevant notes.
• Was a supervisor or food safety manager notified of any issues?
• Supervisor / Manager Notified