POST AT THE WALK-IN
COLD CHAIN · FOOD SAFETY
Hot food cools
on two clocks.
135°→70°
within 2 hours
stage one · the steep part
70°→41°
within 4 more
stage two · six hours total, start to safe
165°
Missed the first clock?
One full reheat to 165°, and the clock starts again. That is the whole recovery. There is no rounding 80 down to 70.
≤ 41°
At the dock: spot-check cold deliveries before signing. Above 41° gets refused — that item, on the invoice, at the door. Once you sign, the risk is yours.
The thermometer decides, not the shift change.
Cold Chain series · pairs with the phone lessons
rev 3 · wording tested with line staff