Cooling freshly cooked food

batch checks

Last entry Tue, 01 Sep 2026 • 02:40am (1 month before)

Instructions

Use this template to validate your cooling method. Check 3 batches of the same food, then monitor one batch weekly to ensure it still works.

Food type

Date cooked

Batch ID/Ref

Stage

start|Start (60°C) second_check|Cooling Check 1 (to 21°C) third_check|Cooling Check 2 (to 5°C)

Time

Temperature

Cooling method