What is a cooling chart in food safety?

• A. A schedule for cooking times and temperatures.
• B. A documented plan showing safe cooling steps for each item, including target times and temperatures, with staff training and verification.
• C. A record of kitchen equipment maintenance.
• D. A schedule for dishwashing tasks.

Answer: (B)

A cooling chart is a written plan that for each item specifies how it should be cooled safely after cooking, including target times and temperatures, the approved methods, and who is responsible for training and verifying the steps. It focuses on preventing time-temperature abuse by giving clear, measurable cooling requirements—such as moving from 135°F down to 70°F within two hours, then to 41°F or lower within the next four hours—using appropriate techniques like shallow pans, ice baths, or blast chillers. This makes the cooling process predictable and verifiable, ensuring staff follow the same safe steps every time. It’s not about cooking schedules, equipment maintenance, or dishwashing tasks, but about documenting and enforcing safe cooling for each item.