Cooling Log Sheet - Check temperature of food products throughout the cooling process. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. Place this log by the preparation areas for cold foods. • place food on the top shelf or cooling rack in the refrigerator. • once the cooling food reaches 41°f, cover and store. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Separate pans to allow air to flow around the food.
• place food on the top shelf or cooling rack in the refrigerator. Place this log by the preparation areas for cold foods. • once the cooling food reaches 41°f, cover and store. Check temperature of food products throughout the cooling process. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Separate pans to allow air to flow around the food. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling.
Separate pans to allow air to flow around the food. • once the cooling food reaches 41°f, cover and store. Place this log by the preparation areas for cold foods. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Check temperature of food products throughout the cooling process. • place food on the top shelf or cooling rack in the refrigerator. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling.
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• place food on the top shelf or cooling rack in the refrigerator. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Separate pans to allow air to flow around the food. Check temperature of food products throughout the cooling process. Place this log by the preparation areas for cold foods.
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• once the cooling food reaches 41°f, cover and store. Check temperature of food products throughout the cooling process. • place food on the top shelf or cooling rack in the refrigerator. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Foods must be cooled from 135°f to 70°f within 2 hours and.
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Check temperature of food products throughout the cooling process. Place this log by the preparation areas for cold foods. Separate pans to allow air to flow around the food. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. • place food.
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• once the cooling food reaches 41°f, cover and store. Separate pans to allow air to flow around the food. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total.
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Check temperature of food products throughout the cooling process. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. • place food on the top shelf or cooling rack in the refrigerator. • once the cooling food reaches 41°f, cover and store..
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Check temperature of food products throughout the cooling process. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. • place food on the top shelf or cooling rack in the refrigerator. • to ensure proper cooling of food, use shallow metal.
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• once the cooling food reaches 41°f, cover and store. Place this log by the preparation areas for cold foods. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. • place food on the top shelf or cooling rack in the.
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• once the cooling food reaches 41°f, cover and store. Check temperature of food products throughout the cooling process. Separate pans to allow air to flow around the food. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. • to ensure.
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• to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. Place this log by the preparation areas for cold foods. Check temperature of food products throughout.
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Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling. • once the cooling food reaches 41°f, cover and store. • to ensure proper cooling of food, use shallow metal pans and stir every 15 minutes. • place food on the top.
• To Ensure Proper Cooling Of Food, Use Shallow Metal Pans And Stir Every 15 Minutes.
Check temperature of food products throughout the cooling process. • place food on the top shelf or cooling rack in the refrigerator. Place this log by the preparation areas for cold foods. Foods must be cooled from 135°f to 70°f within 2 hours and from 70°f to 41°f within an additional 4 hours, for a total of 6 hours cooling.
• Once The Cooling Food Reaches 41°F, Cover And Store.
Separate pans to allow air to flow around the food.