Free tool
Food cooling and temperature logs, ready to print
Enter the time food reached 135°F to get your two cooling deadlines, then print a cooling log or a holding log in °F for your team.
Information, not legal advice. Rules last verified October 7, 2026. Laws change; confirm with the agency or a qualified professional before you rely on it.
The two-stage cooling rule
FDA guidance for food employees describes a two-hour “rapid cool” from 135°F to 70°F, followed by a four-hour window to bring food to 41°F or less. That is six hours in total from 135°F to 41°F.
Write the time for both checks. If a target is missed, follow the corrective action in your food safety plan and your local code, and record what you did.
The Food Code is a model. States and counties adopt it, sometimes an older edition and sometimes with changes, so check the version your regulatory authority enforces.
Cooling methods and the 2026 Food Code
Section 3-501.15 of the Food Code lists approved cooling methods. The 2026 edition adds one more cooling method and allows the regulatory authority to approve an alternative method for cooling. Ask your inspector which methods your local code accepts, and write the method you used on the log.
How to use the logs
- Record the time the food reaches 135°F, which starts the clock.
- Take and record the temperature at 2 hours and again by 6 hours, with the time.
- Write the corrective action if a target is missed, and initial every entry.
- Have a manager review and sign the log, then keep it with your records.
Frequently asked questions
What are the cooling time limits for cooked food?
FDA guidance for food employees describes two stages: cool cooked time/temperature control for safety food from 135°F to 70°F within 2 hours, then to 41°F or below within the next 4 hours, for 6 hours in total. Check the food code your state or county has adopted for the exact rule you are inspected against.
Does the clock start when cooking ends?
The cooling log starts when the food reaches 135°F on its way down. Record that time, then check against the 2-hour and 6-hour deadlines the calculator shows.
Why do I have to enter my own holding limits?
Holding limits are set by the food code your state or county has adopted and by your own HACCP plan, and editions differ. Entering the limits you are inspected against keeps the printed log accurate for your kitchen.
Is my information saved?
Your establishment name, list of foods and settings are saved only in this browser so the form is ready next time. Nothing is sent to us.