Cooper-Atkins® Cooling Validator

The FDA Model Food Code requires potentially hazardous food be cooled from 135° to 41°F or lower in less than six hours (provided that it is cooled from 135° to 70°F within the first two hours) after cooking or hot holding. Meeting those requirements is easier with this convenient cooling monitor. Tracks elapsed time while it monitors the temperature of the food being cooled. Timer counts up when the temperature drops below 41°F (or time expires), and displays final temperature. Waterproof. Includes an adjustable vessel clip.