Policy 8 – Chilling Hot food (Category 2)(Cont'd)
Cooling temperature records must be completed and available.
INTERNAL COOLING OF HOT FOOD TEMPERATURE (CCP 4) Standard : 65 ℃ to 10 ℃ in < 90 mins & to < 5 ℃ within 4 hours
ISO22000-KIT-R-04
Internal Food Temperature ℃
Type of Contain er Used
Start Time
Cooling Method Blast Chiller (BC) Ice Water Bath (IWB)
Description of Item
Checked By
Corrective Action
90 min
0 hr 1 hr
3 hr 4 hr
Continue cooling down
SS Tan
Congee
IWB
9:00am
90 48 25 9 3
11:25a m
Mushroom Soup
85 26 9 4
BC
SS
Jess
Continue cooling down
15:13p m
3
19
78
SS
Mark
Chicken stock
BC
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