Cooling Process Monitoring Checklist
Comprehensive cooling process monitoring to ensure TCS foods are cooled safely within FDA Food Code time-temperature requirements.
- Industry: Food Service
- Frequency: Every cooling event
- Estimated Time: Throughout cooling
- Role: Kitchen Staff
- Total Items: 32
- Compliance: FDA Food Code, HACCP, State/Local Health Codes
Initial Documentation
Starting point
- Cooking complete (reached safe temp)?
- Starting temperature documented?
- Start time documented?
Cooling Method
Method used
- Placed in shallow pans (2 inches or less)?
- Ice bath used (if applicable)?
- Stirred periodically?
- Blast chiller used (if available)?
Stage 1: 135°F to 70°F
First 2 hours
- Temperature at 1 hour documented?
- Temperature at 2 hours documented?
- Reached 70°F within 2 hours?
Stage 2: 70°F to 41°F
Next 4 hours
- Continued temperature monitoring?
- Reached 41°F within total 6 hours?
- Final time documented?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
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Why Use This Cooling Process Monitoring Checklist?
This cooling process monitoring checklist helps food service teams maintain compliance and operational excellence. Designed for kitchen staff professionals, this checklist covers 32 critical inspection points across 8 sections. Recommended frequency: every cooling event.
Ensures compliance with FDA Food Code, HACCP, State/Local Health Codes. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Cooling Process Monitoring Checklist cover?
This checklist covers 32 inspection items across 8 sections: Initial Documentation, Cooling Method, Stage 1: 135°F to 70°F, Stage 2: 70°F to 41°F, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food service operations and compliance.
How often should this checklist be completed?
This checklist should be completed every cooling event. Each completion takes approximately Throughout cooling.
Who should use this Cooling Process Monitoring Checklist?
This checklist is designed for Kitchen Staff professionals in the food service industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.