Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into the center of the food and at various locations in the product. Cooling Potentially Hazardous Foods, continued (Sample SOP) CORRECTIVE ACTION: Retrain any foodservice employee found not following the procedures in this SOP. Reheat cooked, hot food to 165 ºF for 15 seconds and start the cooling process again using a different cooling method when the food is: Above 70 ºF and 2 hours or less into the cooling process; and Above 41 ºF and 6 hours or less into the cooling process. Discard cooked, hot food immediately when the food is: Above 70 ºF and more than 2 hours into the cooling process; or Above 41 ºF and more than 6 hours into the cooling process. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 ºF and less than 4 hours into the cooling process. Discard prepared ready-to-eat foods when the food is above 41 ºF and more than 4 hours into the cooling process. VERIFICATION AND RECORD KEEPING: Foodservice employees will record temperatures and corrective actions taken on the Cooling Temperature Log. Foodservice employees will record if there are no foods cooled on any working day by indicating “No Foods Cooled” on the Cooling Temperature Log. The foodservice manager will verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log each working day. The Cooling Temperature Logs are to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________ Date Marking Ready-to-Eat, Potentially Hazardous Food
Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into the center of the food and at various locations in the product. Cooling Potentially Hazardous Foods, continued (Sample SOP) CORRECTIVE ACTION: Retrain any foodservice employee found not following the procedures in this SOP. Reheat cooked, hot food to 165 ºF for 15 seconds and start the cooling process again using a different cooling method when the food is: Above 70 ºF and 2 hours or less into the cooling process; and Above 41 ºF and 6 hours or less into the cooling process. Discard cooked, hot food immediately when the food is: Above 70 ºF and more than 2 hours into the cooling process; or Above 41 ºF and more than 6 hours into the cooling process. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 ºF and less than 4 hours into the cooling process. Discard prepared ready-to-eat foods when the food is above 41 ºF and more than 4 hours into the cooling process. VERIFICATION AND RECORD KEEPING: Foodservice employees will record temperatures and corrective actions taken on the Cooling Temperature Log. Foodservice employees will record if there are no foods cooled on any working day by indicating “No Foods Cooled” on the Cooling Temperature Log. The foodservice manager will verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log each working day. The Cooling Temperature Logs are to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: __________________ BY: _______________________ DATE REVIEWED: _____________________ BY: _______________________ DATE REVISED: _______________________ BY: _______________________ Date Marking Ready-to-Eat, Potentially Hazardous Food