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Fast Cooling Log
Having a fast cooling log will make sure that the food is being cooled at the right temperature and safe for customers as well. In addition, helps in preventing the growth of harmful bacteria and contamination. This log will help in monitoring the temperature of the product throughout the cooling process.

Watch How
The Template Work

Watch How
The Template Work

Why you Should Use This Template?

Cooling potentially hazardous food such as milk or milk products, eggs, meat, poultry, rice and so on is a very important and difficult task for most food businesses. Hot foods that won’t be served right away must be rapidly cooled down and stored in a cold-holding unit below 41° Fahrenheit (F). If this process is done improperly results in the growth of bacteria and can contaminate the food as well. Major cause of illness like food poisoning among customers. However, reheating can kill some bacteria, but other bacteria form spores and toxins that are heat stable and won’t be killed in the reheating process. Having an effective fast cooling log will help in protecting the quality of the food as well as provide a good defense against foodborne illness.


Always on track
This checklist will help in keeping the track record of temperature for cooling process for food safety


Always on time
Create a checklist and schedule it for your staff to follow


Always compliant
Generate inspection-ready reports and analytics

How this Template Works

Fast Cooling Log
This Fast cooling log template will help the food operators in rapidly cooling the food safely. In this checklist, the responsible person will check the temperature of the food in the specified intervals. Make sure to take corrective action if any fault found.

When food is prepared that will not be served when they are ordered. For example, when the chef partially prep, or “par-cook” dishes early to save time. It is important to get the food out of the temperature danger zone as fast as possible. As improper cooling and reheating can be the major cause of food borne illness among the customers. The ideal environment for bacteria infestation is when temperatures are between  (70° -125° F) and so, food enters the danger zone when the temperature is between 5°C to 63°C (41°-135° F).

To avoid this risk foodservice operators should pay special attention to foods containing meat, dairy or eggs. The golden rule is to bring cooked food as quickly as possible down to a safe temperature and to store it in a way that does not allow heat to linger or transfer where large volumes are involved. Hence, the fast cooling log plays a vital role in monitoring the food temperature after a set interval of time.

Checks to be followed by the food operators to maintain a fast cooling log are following-

  • Note the name of the food item
  • Take food temperatures at specific cooling intervals ( NOTE- First, cool food from 135˚F to 70˚F within two hours and Then cool it from 70˚F to 41˚F or lower in the next four hours)
  • Always refrigerate cooling food at shallow depths
  • Ventilate cooling food
  • Likewise, provide open-air space around the tops and sides of cooling food containers
  • Avoid stacking cooling food containers on top of each other
  • Discard the food that reaches a certain level below standards.
  • Take corrective action if any fault found

To sum up, all food businesses in the industry need to guarantee that they serve the best quality food at all time. As a result, will help in maintaining a good image and reputation of their restaurant or hotel.



  • Easy to use
  • Created by industry experts
  • Exportable report in PDF, CSV and Excel
  • Fully-customizable and 100% approved

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