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Run: Grocery Deli Prepared Foods Cooling Log

Track deli hot foods from cook completion through the 2-hour and 6-hour cooling checkpoints. This log helps verify temperature control, corrective actions, a...

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Log Entry Details

Date (required)

Date the food item was prepared and cooling began.

Shift (required)

Employee Name (required)

Department / Station (required)

If Other, specify department

Food Item Identification

Food Item / Product Name (required)

Batch Size / Quantity

Approximate volume or weight of the batch being cooled.

Time Cooking Completed (Cooling Start Time) (required)

The time the food finished cooking and active cooling began. This is T=0 for the cooling timeline.

Initial Temperature at Cooling Start (°F) (required)

Temperature of the food immediately after cooking, before cooling begins. Should be ≥135°F.

Cooling Method Used (required)

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 (required)

Actual clock time when the 2-hour temperature reading was taken.

Temperature at 2-Hour Check (°F) (required)

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 (required)

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 (required)

Actual clock time when the 6-hour temperature reading was taken.

Temperature at 6-Hour Check (°F) (required)

Must be 41°F or below to be in compliance.

Thermometer ID / Type Used

6-Hour Checkpoint Status (required)

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 (required)

What happened to this food item after the 6-hour cooling period?

Equipment and Verification

Was the thermometer calibrated / verified today? (required)

Was all cooling equipment functioning properly? (required)

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

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