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Food SafetyPDF + Editable Spreadsheet

Food Cooling Record Sheet

A cooling record sheet for cooked food, built around the 90-minute guideline for getting hot food down before it goes into the fridge.

Free downloadReady to useUK compliant
Food Cooling Record Sheet
PDF + Editable Spreadsheet
7 sections included

Cooling is the danger zone in reverse, because cooked food sitting at warm temperatures lets surviving spores grow. UK guidance is to cool hot food as quickly as you can, ideally within 90 minutes, before it goes into the fridge. This free sheet records the start time, the temperature along the way, and the time the food reached chilled storage.

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Why you need this

Slow cooling is a common cause of bacillus cereus and clostridium perfringens food poisoning
Recording cooling times is due diligence evidence for cook-chill and batch-cooked dishes
The 90-minute target gives staff a clear, checkable rule rather than a guess
EHO officers often ask how you cool large batches such as rice, stocks, and casseroles
It supports the cooling critical control point in your HACCP plan

What's included

Cooling log with cook-finish time and target time-out
Column for the temperature at the 90-minute mark
Final temperature on entry to the fridge
Cooling method column (blast chiller, ice bath, portioning)
Corrective action column for batches that cool too slowly
Guidance note on the 90-minute target and getting below 8°C
Staff initials and sign-off

How to use this template

1

Note the time cooking finished

Write the time the food came off the heat. This is the start of the cooling clock.

2

Speed the cooling

Portion into shallow trays, use an ice bath, or a blast chiller. Smaller portions cool far faster than a full pot.

3

Probe at the 90-minute mark

Take a core reading around 90 minutes and record it. The food should be heading well down towards chilled.

4

Record the fridge-in reading

Note the final core temperature when the food goes into the fridge, then label it with a use-by date.

Tips for getting the most from this template

Shallow trays no more than a few centimetres deep cool much faster than a deep pot
A blast chiller is the most reliable way to hit the 90-minute target for big batches
Never put steaming hot food straight into the fridge, because it warms everything around it
Rice and stocks are high risk, so prioritise them when cooling several batches at once
Paddl can time a cooling batch and remind the cook to probe and log before the 90 minutes are up

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Related Paddl features

Paddl digitises everything in this template - and these features work together to keep your business compliant.

Daily RoutinesScheduled tasks with mobile completion and photo evidenceHACCP PlansAI-generated hazard analysis with digital CCP monitoringComplianceTrack all food safety compliance in one dashboardMobile AppComplete tasks, log records, and sign documents on mobile

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