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Cooking Cooling Log PDF

This document provides instructions and forms for tracking cooking and cooling of food using Hazard Analysis and Critical Control Point (HACCP) principles. It outlines that cooked food needs to be rapidly cooled down using methods like cold running water or spreading onto trays before further processing or later use, and includes a log to track cooking times, cooling times, and temperatures to ensure food safety.

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alan_bosco
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© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
1K views

Cooking Cooling Log PDF

This document provides instructions and forms for tracking cooking and cooling of food using Hazard Analysis and Critical Control Point (HACCP) principles. It outlines that cooked food needs to be rapidly cooled down using methods like cold running water or spreading onto trays before further processing or later use, and includes a log to track cooking times, cooling times, and temperatures to ensure food safety.

Uploaded by

alan_bosco
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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HACCP INSTRUCTIONS AND FORMS

COOKING AND COOLING LOG


Cooked food that will be further processed or that will be used at a later stage needs to be cooled down rapidly by using cold running
water or by spreading it out on a large and clean tray

Time Time Total Centre Time at Time at Centre


Comments /
Date Food Item into out of cook temp start of end of temp Signature
actions taken
cooker cooker time (0C) cooling cooling (C0)

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