This SC3 Cooking, Cooling and Reheating Records template helps kitchens and food service teams document critical temperatures and timings during cooking, rapid cooling, and reheating. Capture start and finish times, record core temperatures at or above 75 C, note when items enter cold storage or blast chill, and complete verification with supervisor review. Use it to standardize food safety checks, support HACCP compliance, and maintain clear, auditable records for inspections. Adapt this example to your local regulations and operational requirements.
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