POTENTIALLY HAZARDOUS FOOD COOLING CHART

Shared by: qaz12973

Tags

hazardous foods, food safety, corrective action, food establishment, food preparation, food code, ready-to-eat foods, foodborne illness, hazardous food, critical control points, hand washing, critical limits, food contact, haccp plan, food service

Stats

views:: 141
posted:: 10/3/2010
language:: English
pages:: 1

Public Domain

Document Sample

							                                 POTENTIALLY HAZARDOUS FOOD COOLING CHART


160ºF


140ºF


120ºF


100ºF


90ºF


80ºF


70ºF


60ºF


50ºF


40ºF


30ºF


20ºF
                30 min    1 hr      90 min      2 hrs       3 hrs       4 hrs      5 hrs       6 hrs       7 hrs   8 hrs

        Item:                          Date:                Time In:                    Temp In:                   Initials:



                         PHFs shall be cooled from 140 to 70 within 2 hours, AND from 70 to 40 within 4 hours