Restaurants · Food Safety · Basic
Record each item cooled after cooking. Monitor temperature during cooling — if food is still above 8 °C after 90 minutes, take corrective action.
A per-service recording sheet based on the FSA's Safer Food Better Business chilling safe method. Tracks individual food items through the cooling process — time removed from heat, temperature checks during cooling, time placed into refrigeration, and cold holding duration if displayed at ambient temperature for service.
Cooked food must be cooled to below 8 °C within 90 minutes (best practice: below 5 °C). Food held cold for service outside refrigeration must be used within 4 hours. This record documents compliance with these critical time and temperature limits for each batch.
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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