HACCPLAN

Two-stage cooling log

One row per batch. Start the clock when the food leaves cooking. Probe at every step — air temp does not count for cooling.

HACCPLAN-TL-CL-01
v1.0
haccplan.com

Facility name

Period

Manager on duty

Threshold / authority

135°F → 70°F in ≤2 hr · 70°F → 41°F in ≤4 more hr (6 hr total) · FDA Food Code §3-501.14(A) · USDA-inspected meat/poultry: stricter table per FSIS Appendix B (130→80°F ≤1.5 hr; 80→40°F ≤5 hr). If the 2-hour target is missed, reheat to ≥165°F and start cooling over — do not 'recover by chilling harder.'

Date	Product / batch	Start time (≥135°F)	2-hr time≤70°F	2-hr temp	6-hr time≤41°F	6-hr temp	OK?	Initials	Method

Weekly supervisor verification

I have reviewed this log for the period above and confirm that any out-of-range readings have a documented corrective action.

Supervisor signature

Week ending

Date signed