Safe cooling chart
For each food product name, please list the date and actual starting time for the cooling (at 140° F). Please then list the temperature in degrees Fahrenheit and time after one hour, two hours (must be 70° F or below), three hours, four hours, five hours, and six hours (must be 41 ° F or below). Please then list the corrective action and employee for each food product.
Please also note that improper cooling of hot foods is the number one factor of rapid bacterial growth, which causes foodborne illness!