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 Food and Equipment Cooling Log 2012

2012-2025 Form

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What makes the food and equipment cooling log form legally binding?

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Quick guide on how to complete food and equipment cooling log

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Instructions and help about Food And Equipment Cooling Log

[Music] every day school nutrition professionals serve millions of children made from scratch meals many schools are getting back to the basics when preparing the high-quality and nutritious foods students need to learn cooking from scratch requires careful production planning some food may even be prepared in advance and cooled school nutrition employees typically end their workday two hours after the end of lunch service because of this schedule employees must often prepare food and then rapidly cool it before placing it into storage for service the next day the recommendations in this video will help you manage food safety when cooling food within your scheduling constraints ing to FDA Food Code guidelines food must pass through the most dangerous part of the temperature danger zone 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours as it cools food must further cool to 41 degrees Fahrenheit the total cooling time cannot exceed six hours both of these guidelines must b

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