Logs

Two-Stage Cooling Log

Document safe cooling through the danger zone.

Why it matters

Improper cooling is one of the top five CDC risk factors for foodborne illness.
Large batches of soups, stocks, and proteins are the usual offenders.
The two-stage rule is specific and enforceable. This log proves you followed it.

Start the log the moment active cooling begins and record the starting temperature.

Check at the 2-hour mark: product must be at or below 70°F.

Full kitchen walkthrough is below the sheet.

Set up your team so every entry is stamped with who logged it.

Food Safety Brief · Gold Standard Food Technologies

Day:

Entries save automatically on this device only. Out-of-range temperatures are flagged with red and a bold !. Clearing browser data erases logs.

Business name:

Date:

Product:

Batch size / depth:

Use shallow pans, ice baths, or blast chillers. Never cool at room temperature.

Start time	Start temp	Cooling methodice bath / shallow pan / blast	2-hr time	2-hr tempmust be ≤ 70°F	6-hr time	6-hr tempmust be ≤ 41°F	Pass?Y / N	Corrective action (if no)	Logged by	Logged at

Reviewed by (manager signature): ________________________ Date: ____________

How to use this in your kitchen

1When active cooling starts (ice bath, shallow pan, or blast), open a row and enter start time, start temp, product details at the top, and the cooling method.
2Set a 2-hour timer. At that check, enter the time and temp. The cell flags red if you are still above 70°F.
3Continue cooling so total time from 135°F to 41°F stays inside 6 hours. Log the 6-hour (or final) time and temp the same way.
4If either stage fails, reheat to 165°F and restart the log, or discard. Write that decision in Corrective action and initial it.
5Done is every batch with start, 2-hour, and final checks filled, Pass marked, and a signed manager review. That paper trail is what closes a cooling question on inspection.

Join the Food Safety Brief for practical templates, recall alerts, and regulation updates built for real kitchens.