Free template · FDA Food Code 3-501.14
A cooling log that shows when a batch missed the 2-hour window
Log the start, the 2-hour check and the 6-hour check for every batch of soup, rice or braise. Print it for the kitchen wall, or scan a QR code and log from your phone, in English or Spanish.
Email me the cooling log- Free plan — no credit card needed
- Anyone can fill a checklist by scanning a QR code — no app, no login
- No per-respondent fees
- English and Spanish, fully supported
Cooling Log
Cooling is one of the critical limits inspectors look at, whether or not you have a HACCP plan. The Food Code limit: from 135°F to 70°F within 2 hours, then to 41°F or below within 4 more hours. Try the preview: enter 75 at 2 hours to see the flag.
How teams use it
- Tape the printable log next to the walk-in
- Put a QR code on the cooling station so every batch gets logged
- Every temperature is required, so a batch can't be closed early
- English and Spanish versions included
Based on FDA Food Code 3-501.14 (cooling). The Food Code is a model code: your state or local health department decides which edition and limits apply, and may set its own corrective actions. This log helps you keep records; it is not legal advice.
Preview — try it
- Food item being cooled
- Starting temperature°F
- Temperature at 1 hour°F
- Temperature at 2 hours70°F or below°F
- Temperature at 4 hours°F
- Temperature at 6 hours41°F or below°F
- Final outcome
- Staff member
- NotesAsked when a reading is over the limit
The cooling start time and a yes/no check at the end of each stage are recorded too.
Get the cooling log
Printable PDF and a QR link you can test on your phone, in English and Spanish.
Included templates
- Cooling Log
Check your inbox
Your cooling log is on its way. Log a test batch from the QR link to see how it works.
Questions? Talk to a person.
Tell us what you inspect and how often. We'll tell you honestly whether this fits.
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