A cooling log is a record of the time and temperature measurements taken while cooked food is being cooled. It helps a restaurant verify that food has passed through the cooling process within the limits required by the applicable food code and the operation’s food-safety plan. Cooling logs are especially important for large batches of soups, stocks, sauces, rice, braises and other potentially hazardous foods.
Measure the food with a calibrated probe thermometer at the intervals specified by the food-safety plan. Record actual readings rather than estimates. If the batch is too deep or cools too slowly, divide it into shallow pans, use an ice bath or blast chiller, or apply another approved rapid-cooling method.
Cooked food can support the growth of harmful microorganisms if it remains too long at temperatures that allow rapid growth. A cooling log provides evidence that the process is controlled and helps staff identify equipment, portion-size or workflow problems.
Chef’s tip: Do not record only the final refrigerator temperature. The important information is how long the food took to cool through the required stages.
Key distinction: A cooling log documents the time-temperature history of a batch; a refrigeration log monitors the storage equipment after food has been cooled.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
