Cooling Log (135 to 70 in 2hr, 70 to 41 in 4hr)
Cooling log for verifying PHF cool-down from 135°F to 70°F in 2 hours, then to 41°F in 4 more hours. Use it to document time, temperature, method, and corrective action when cooling misses the limit.
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Overview
This cooling log template documents the full cooling path for potentially hazardous foods: product name or batch ID, start temperature and time, the cooling method used, the 2-hour checkpoint at 70°F or below, and the final checkpoint at 41°F or below within the additional 4 hours. It is built for kitchens that need a clear, repeatable record of whether a batch cooled safely after cooking, hot holding, or prep.
Use this template whenever you cool soups, sauces, rice, meats, vegetables, or other TCS foods in a foodservice operation. It is especially useful for batch production, catering, commissary work, and any kitchen where multiple people handle the same product across shifts. The log helps show not just the final temperature, but whether the product moved through the danger zone on schedule and by what method.
Do not use this log for shelf-stable items, dry ingredients, or foods that are not being cooled from hot to cold. It is also not a substitute for a thermometer calibration record, a cold-holding log, or a HACCP plan where one is required. If a batch misses either cooling limit, the log should capture the corrective action and the product disposition so the record is complete and usable during an inspection or internal review.
Standards & compliance context
- This template supports FDA Food Code cooling verification for potentially hazardous foods by capturing the required time and temperature checkpoints.
- It also helps demonstrate due diligence under local health department inspection programs that expect documented cooling control for TCS foods.
- The recorded method, temperatures, and corrective action can support HACCP-style controls where cooling is a critical control point.
- If your operation follows a written food safety plan, align the log with your approved cooling procedures, container limits, and thermometer calibration practices.
- For multi-site operations, keep the log format consistent so supervisors can compare cooling performance across kitchens and shifts.
General regulatory context for orientation only — verify current requirements with counsel or the relevant agency before relying on this template for compliance.
What's inside this template
Product & Start
This section establishes what was cooled, when cooling began, and how the product was handled at the start so the rest of the record can be tied to one batch.
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Food item name / batch identifier recorded
Identify the specific product being cooled, including batch, pan, or container ID if used.
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Cooling start date and time recorded
Document when the cooling process began.
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Start temperature at or below 135°F recorded
Record the product temperature at the start of cooling.
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Cooling method documented
Record the method used to cool the product.
Phase 1 (135°F → 70°F in ≤ 2 hr)
This section proves the first critical cooling window, where the product must move out of the danger zone quickly enough to stay safe.
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Checkpoint date and time recorded
Record the time the first cooling checkpoint was taken.
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Checkpoint temperature recorded
Record the product temperature at the 2-hour checkpoint or earlier.
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Elapsed time from start to checkpoint is 2 hours or less
Enter elapsed time in minutes from cooling start to the checkpoint reading.
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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)
This section confirms the second cooling window and shows whether the batch reached safe refrigeration temperature on time.
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Final check date and time recorded
Record the time the final cooling temperature was taken.
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Final temperature recorded
Record the product temperature at the final cooling check.
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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.
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Product reached 41°F or below within 4 additional hours
Confirm the product met the second cooling limit.
Outcome
This section captures the pass/fail result, any corrective action, and the verifier initials so the record is complete and audit-ready.
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Cooling verification passed
Indicate whether the product met both FDA Food Code cooling limits.
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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.
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Inspector / verifier initials
Initials of the person verifying the cooling log entry.
How to use this template
- Record the food item or batch identifier, the cooling start date and time, the starting temperature at or below 135°F, and the cooling method before the product is moved to storage.
- At the 2-hour checkpoint, measure the product temperature with a calibrated probe thermometer and record the exact time, elapsed time, and whether the batch reached 70°F or below.
- At the final checkpoint, measure and record the temperature again, confirm that the product reached 41°F or below within 4 additional hours, and note the total elapsed cooling time.
- If the batch fails either limit, document the corrective action taken, such as splitting into smaller containers, using an ice bath, or discarding the product if it cannot be safely recovered.
- Have the cook, shift lead, or verifier initial the outcome after reviewing the recorded times, temperatures, and corrective action for completeness.
Best practices
- Take the start temperature as soon as the food leaves cooking or hot holding, because delayed readings can hide an unsafe cooling start.
- Use shallow pans, smaller portions, or active cooling aids and record the method used so repeat failures can be traced to the process, not just the product.
- Measure the thickest part of the food with a sanitized, calibrated probe thermometer and avoid guessing based on container surface temperature.
- Record exact times, not rounded shift times, because a few minutes can determine whether the batch passed or failed the cooling limit.
- Keep the log with the batch until cooling is complete so the person taking the final reading can verify the same product, not a different pan.
- Document corrective action immediately when a batch misses a limit, and do not leave the outcome blank or mark it as passed without evidence.
- Flag recurring failures by recipe, container type, or shift so supervisors can adjust portion size, pan depth, or cooling equipment.
What this template typically catches
Issues teams running this template most often surface in practice:
Common use cases
Frequently asked questions
What foods should use this cooling log?
Use it for potentially hazardous foods, also called time/temperature control for safety foods, that are cooled after cooking or hot holding. Typical examples include soups, sauces, rice, chili, cooked meats, and prepared vegetables. It is not meant for dry goods, shelf-stable items, or foods that are not being cooled through the danger zone.
How often should the cooling log be completed?
Complete one log entry for each batch or pan that is cooled as a separate process. If a large batch is split into multiple containers, record the batch identifier and the cooling method used for that specific lot. The log should be filled out in real time, not reconstructed after the food is already cold.
Who should fill out and verify the log?
The person who starts the cooling process should record the start time, product, and initial temperature. A cook, shift lead, or manager can complete the checkpoint and final verification, depending on your kitchen workflow. The verifier should be someone trained to use a calibrated probe thermometer and understand the cooling limits.
What happens if the food does not reach 70°F or 41°F on time?
The log should capture the failure and the corrective action taken, such as re-cooling in smaller portions, using an ice bath, or discarding the product if safety cannot be restored. Do not simply extend the cooling window without documenting why the product was held and what was done. A failed cooling record is useful only if it shows the decision made next.
Does this template align with FDA Food Code expectations?
Yes, it is built around FDA Food Code cooling verification practices for PHF/TCS foods. It helps document the required time and temperature checkpoints, the cooling method, and the final outcome. Local health departments may ask for additional details, so you can customize the log to match your permit conditions.
What are the most common mistakes when using a cooling log?
Common mistakes include recording only the final temperature, skipping the 2-hour checkpoint, using an uncalibrated thermometer, and failing to identify the batch. Another frequent issue is cooling a deep container without noting that the product likely cooled too slowly. This template is designed to make those gaps visible before they become a non-conformance.
Can this be customized for different cooling methods?
Yes, and it should be if your kitchen uses multiple methods such as shallow pans, ice paddles, blast chilling, or portioning into smaller containers. The template already includes a cooling method field, so you can standardize the options your team selects. You can also add fields for container depth, pan size, or blast chiller rack location if those matter to your operation.
How does this compare with informal cooling checks?
An informal check usually leaves you with a temperature reading and no proof of when it was taken or what happened between readings. This log creates a defensible record of the cooling timeline, which is important during inspections and internal audits. It also helps supervisors spot repeat failures tied to specific recipes, shifts, or equipment.
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