Fast cooling cell temperature sheet

This is why food sector professionals are required to implement, apply, and maintain procedures based on the HACCP method. ?️

Rapid food cooling is one of the critical control points ⚠️ (CCP) identified through this method. We define rapid cooling ? as the process of quickly reducing food temperature to prevent bacterial ? growth.

It requires specific expertise, and each operation must be documented on a paper rapid cooling temperature log sheet, or via an application like Octopus HACCP ?. This article provides key information about rapid cooling operations.

When is rapid cooling required in restaurants? ?

Foodservice operators frequently using rapid cooling systems ⏳ must complete rapid cooling temperature logs, particularly for:

• Cooked dishes intended for cold service or delayed service;
• Preparations requiring flash freezing ❄️;
• Desserts ? and other pastry items needing cooling before service ❄️;
• In collective catering, control dishes that must be cooled for the mandatory 5-day retention period.

Regulatory requirements for rapid cooling ⏳

What HACCP protocol applies? ✅

Keep a cool head because… There’s no mandated cooling method in HACCP kitchen regulations ?, except that it cannot be done at room temperature. Whether you have a blast chiller or not, what matters is the result and especially respecting the time/temperature relationship that ensures food bacteriological integrity. ?

What information must be recorded for traceability of rapid cooling operations?

The HACCP method requires recording several pieces of information on the rapid cooling chamber temperature sheet:

• The date;
• The product name (preparation or food);
• The start time of the operation and the end time;
• The core temperature at the start and at the end.

The operator filling out the rapid cooling chamber temperature sheet must identify themselves with their initials, and in case of an anomaly, must note the corrective actions ✅ taken in accordance with the HACCP protocol in force at the establishment. Generally, if the time/temperature combination is exceeded, the food must be discarded, unless there is a derogation linked to your sanitary control plan.

What are the methods for rapid cooling in catering?

The most effective solution to achieve rapid cooling is to equip your kitchens with a dedicated rapid cooling chamber ❄️. However, it is possible to use alternative methods to quickly cool your foods or dishes. The only mandatory constraint is respecting the time/temperature combination, meaning the maximum duration for cooling from 63 °C to 10 °C cannot exceed 2 hours. These alternative solutions include:

• Rapid cooling under running cold water for pasta, rice, and vegetables cooked in water;
• Rapid cooling in a container on a bed of ice;
• Rapid cooling in vacuum-sealed bags on a bed of ice or under a stream of cold water. ❄️

Whatever method is used for cooling food products, it is mandatory to fill out a rapid cooling chamber temperature sheet. It’s a constraint, but it’s compulsory! ⚠️

Traceability of rapid cooling operations in catering

To be compliant with the HACCP approach and be able to produce the necessary documents in case of an audit or sanitary inspection, it is necessary to fill out a rapid cooling chamber temperature sheet ❄️. This can be done on paper by downloading our rapid cooling chamber temperature sheet below, or by digitizing your records with Octopus HACCP. ?

The navigation is intuitive and convenient, designed with the operators’ working conditions in mind. Once the data is entered on your digital rapid cooling chamber temperature sheet, under the sections “Start of Cooling” and “End of Cooling,” all information is archived and quickly accessible when needed.

FAQ ?