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Cooling Log (135 to 70 in 2hr, 70 to 41 in 4hr)
FDA Food Code §3-501.14 cooling log — 135→70°F in 2 hr, 70→41°F in additional 4 hr.
Built for:
Restaurants
Catering
Institutional Foodservice
What's inside this template
Product & Start
- Product name
- Start temperature (must be ≥135°F)
- Start time
- Cooling method (ice bath / shallow pan / blast chiller)
Phase 1 (135 → 70°F in ≤ 2 hr)
- 60-min checkpoint temperature
- 120-min checkpoint temperature (target ≤70°F)
Phase 2 (70 → 41°F in ≤ 4 additional hr)
- 180-min checkpoint temperature
- 360-min checkpoint temperature (target ≤41°F)
Outcome
- Cooled successfully?
- If failed: corrective action taken
Common use cases
Daily cooling verification
HACCP CCP-4 record
Health inspector pre-audit
Frequently asked questions
What if a product fails the 2-hour 135→70°F window?
Per FDA Food Code, the product must be reheated to 165°F and the cooling cycle restarted, OR discarded. Document the corrective action.
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