Restaurants · Food Safety · Basic
Record every item that is cooked and cooled for later service. Check temperature at 1 hour and 2 hours. If still above 21 °C at 2 hours, take corrective action immediately.
A per-batch cooling record for kitchen staff documenting the critical time-and-temperature data as cooked food is cooled for later use. Tracks the food item, time removed from heat, temperature readings at defined intervals, time into refrigeration, and corrective actions taken if cooling is too slow — the documented proof that the two-stage cooling process was controlled.
Improper cooling is the number one cause of foodborne illness in restaurants. Bacteria multiply rapidly in the danger zone between 60 °C and 5 °C. The standard requires cooling from 60 °C to 21 °C within 2 hours, then from 21 °C to 5 °C within a further 4 hours. This log verifies that every batch met those critical limits.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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