Cooking-bagging-cooling log Check cook temps at different locations in the cooking kettle and record the lowest temperature found. Operating limit = 170 F for at least 15 seconds - Critical limit at least 165 F for 15 seconds. Continue cooking process until lowest temperature meets operating limit. Check bagging temps at different locations in the holding kettle and record the lowest temperature found. Operating limit = 140 F - Critical limit at least 135 F. If bagging temperature falls below operating limit stop bagging and reheat product. Check cooling temps by placing the thermometer between two bags. Check temps once per hour until the product reaches 41 F and then check every 12 hours until the product reaches 34 F. (Critical limits 135F-70F within two hours, 135F-41F within a total of 6 hours, 41 F to 34F within 48 hours of reaching 41 F.) Hold for evaluation any product that does not meet cooling requirements. Product Lot Cook Bag Cool Cool Cool Cool Cool Cool Cool Cool 135F to70F 135F to 41F 41F to 34F in 72 hour Proper Initial Name/ # in 2 hrs? in 6 hrs? 48hrs? use by label? Time/ Time/ Time/ Time/ Time/ Time/ Time/ Time/ Time/ Time/ Date Yes/no Yes/no Yes/no date/time Yes/no temp Temp Temp Temp Temp Temp Temp Temp Temp Temp example 1 9:00A 10:00A 11:00A 12:00P 1:00P 2:00P 3:00P Yes Yes Yes 1/4/15 Yes THJ 1/1/15 170F 145F 90F 45F 41F 36F 34F 3:00P Reviewed by: Date:
Cooking-bagging-cooling log Check cook temps at different locations in the cooking kettle and record the lowest temperature found. Operating limit = 170 F for at least 15 seconds - Critical limit at least 165 F for 15 seconds. Continue cooking process until lowest temperature meets operating limit. Check bagging temps at different locations in the holding kettle and record the lowest temperature found. Operating limit = 140 F - Critical limit at least 135 F. If bagging temperature falls below operating limit stop bagging and reheat product. Check cooling temps by placing the thermometer between two bags. Check temps once per hour until the product reaches 41 F and then check every 12 hours until the product reaches 34 F. (Critical limits 135F-70F within two hours, 135F-41F within a total of 6 hours, 41 F to 34F within 48 hours of reaching 41 F.) Hold for evaluation any product that does not meet cooling requirements. Product Name/ Date Lot # Cook Bag Cool Cool Cool Cool Cool Cool Cool Cool 135F to70F in 2 hrs? Yes/no 135F to 41F in 6 hrs? Yes/no 41F to 34F in 48hrs? Yes/no 72 hour use by date/time Proper label? Yes/no Initial Time/ temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp example 1/1/15 1 9:00A 170F 10:00A 145F 11:00A 90F 12:00P 45F 1:00P 41F 2:00P 36F 3:00P 34F Yes Yes Yes 1/4/15 3:00P Yes THJ Reviewed by: Date:
Example%20HACCP%20plan%20for%20cook%20chill%20revised%204-1-2015.docx