Free template
Cooling log
Show that food you cook in advance was cooled quickly and got into the fridge in good time.
Free, no sign-up. A4 landscape, one week per sheet.
| Date | Food / dish | Batch | Cooking finished (time) | Into the fridge (time) | °C going into the fridge | Initials | If too slow: what was done |
|---|---|---|---|---|---|---|---|
How to use it
- Write the dish and the batch.
- Note the time cooking finished and the time the food went into the fridge, with its temperature then.
- Cool quickly: shallow trays, smaller portions, stirring, an ice bath or a blast chiller if you have one. Don’t leave food out to cool overnight.
- Use the cooling times set in your own HACCP plan. If food took too long, write what you did.
The FSAI guidance figures
- Once cooled, chilled food: 0–5 °C
These are guidance figures. Use the limits in your own food safety management system, and see the FSAI Safe Catering pack and food safety temperatures explained.
When paper gets hard to keep up
Paper sheets get missed on busy days, filled in at the end of a shift, and lost when you need them. In Hygivo, cooling is part of the batch record, so the cook, the cooling and any reheat of the same batch are kept together. Cooking, cooling and reheating in Hygivo.
This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Keep this record on your phone instead
Last reviewed 2026-10-12.