Checklist for cooling and keeping warm
Keep food out of the critical temperature range
§By cooling down
- 01Begin cooling as soon as the food is ready.
- 02Divide large portions into smaller ones so they cool through faster.
- 03Use blast coolers or ice bath instead of leaving food out.
- 04Do not leave hot food steaming in a closed container — it cools too slowly.
- 05Measure the core temperature to confirm the food has cooled sufficiently.
- 06Mark with contents and date and refrigerate immediately.
- 07Note the cooling in the inspection log.
§By heat maintenance and reheating
- 01Keep warm food hot throughout the holding period.
- 02Stir regularly in larger quantities so the heat is distributed.
- 03Only reheat food that has been properly cooled and stored.
- 04Reheat quickly and throughout the portion, not just on the surface.
- 05Do not reheat the same portion multiple times.
- 06Measure the temperature so you document instead of guessing.
- 07Discard food that has been in the warm zone for too long.