Purpose
Establish clear, actionable steps to cool hot, time/temperature control for safety (TCS) foods quickly and safely. This SOP protects guests, preserves food quality, and meets regulatory requirements.
Scope
All kitchen staff and managers handling cooked TCS foods that require cooling for later service.
Quick Checklist
- [ ] Wash hands and sanitize work surfaces
- [ ] Split into shallow pans at ≤ 2 in depth or small portions ≤ 5 lb
- [ ] Vent steam. Use ice bath or blast chiller immediately
- [ ] Stir with sanitized paddles. Use ice wands for thick foods
- [ ] Monitor temps and log times every 30–60 minutes
- [ ] 135°F → 70°F within 2 hours. 70°F → 41°F within 4 more hours (total ≤ 6 hours)
- [ ] Label with item, date, time cooled to 41°F, initials
- [ ] Store uncovered until ≤ 41°F, then cover and hold at ≤ 41°F
Cooling Log (Template)
<aside>
💡
Duplicate this table for daily use. Keep with QA clipboard. Manager reviews each shift.
</aside>
| Date | Item | Batch / Portion | Method
Ice bath | Blast | Ice wand | Start Temp
°F | Start Time | 70°F Time | 41°F Time | Corrective Action | Initials | Mgr Review
Date/Initials |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| 2025-10-09 | Chicken stock | 2 in pan | Ice bath | 190 | 12:10 | 13:40 | 15:50 | — | WS | MS 10/09 |
| 2025-10-09 | Rice | ≤ 5 lb | Ice wand | 180 | 12:20 | 13:30 | 15:45 | — | AB | MS 10/09 |
<aside>
🖨️
Print-friendly tip: Use this inline table or the Daily Template sub-page below. In Notion, open the sub-page and use File → Print for a clean print.
</aside>
Cooling Log — Daily Template
Process
Preparation