Cooling Log (135 to 70 in 2hr, 70 to 41 in 4hr)

FDA Food Code §3-501.14 PHF cooling verification log. Captures start/checkpoint/end temps to validate 135→70°F within 2 hours and 70→41°F within additional 4 hours.

Product & Start

• Food item name / batch identifier recorded
  Identify the specific product being cooled, including batch, pan, or container ID if used.
• Cooling start date and time recorded
  Document when the cooling process began.
• Start temperature at or below 135°F recorded
  Record the product temperature at the start of cooling.
• Cooling method documented
  Record the method used to cool the product.

Phase 1 (135°F → 70°F in ≤ 2 hr)

• Checkpoint date and time recorded
  Record the time the first cooling checkpoint was taken.
• Checkpoint temperature recorded
  Record the product temperature at the 2-hour checkpoint or earlier.
• Elapsed time from start to checkpoint is 2 hours or less
  Enter elapsed time in minutes from cooling start to the checkpoint reading.
• Product reached 70°F or below within 2 hours
  Confirm the product met the first cooling limit.

Phase 2 (70°F → 41°F in ≤ 4 additional hr)

• Final check date and time recorded
  Record the time the final cooling temperature was taken.
• Final temperature recorded
  Record the product temperature at the final cooling check.
• Elapsed time from 70°F checkpoint to final check is 4 hours or less
  Enter elapsed time in minutes from the 70°F checkpoint to the final reading.
• Product reached 41°F or below within 4 additional hours
  Confirm the product met the second cooling limit.

Outcome

• Cooling verification passed
  Indicate whether the product met both FDA Food Code cooling limits.
• Corrective action documented if cooling failed
  Describe the corrective action taken for any non-conformance, such as reheating and restarting the cooling process, discarding the product, or adjusting the cooling method.
• Inspector / verifier initials
  Initials of the person verifying the cooling log entry.