Mantenimiento programado: la plataforma Miratag no estará disponible durante una breve ventana de servicio de una hora.
Ver detalles ›
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.
Get a printable PDF version ready to use today.
Download Printable PDFTurn this paper checklist into a powerful digital workflow. Track completion, ensure compliance, and get real-time insights with Miratag.
Únete a cientos de empresas que confían en Miratag para gestionar su calidad.
Comienza tu prueba gratisVamos a realizar tareas de mantenimiento programado en la plataforma Miratag. Durante esta ventana de una hora, el servicio no estará disponible temporalmente y es posible que no pueda acceder a las listas de verificación ni enviar datos.
Le recomendamos completar cualquier tarea urgente antes de que comience el mantenimiento. Esperamos completar el trabajo dentro de la hora programada. Gracias por su paciencia.