Food Safety and HACCP SOP: Cooling Temperature Log
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mobile app provides sample HACCP-based Standard Operating Procedures (SOPs) and contains the minimum elements that can assist you when developing your food safety program.
Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable. If no foods are cooled on any working day, indicate “No Foods Cooled” in the Food Item column. The school nutrition manager will verify that the school nutrition staff is cooling food properly by visually monitoring school nutrition employees during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year.
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