Vancouver Coastal Health Cooler Temperature Log

Cooling down foods temperature log.

Vancouver coastal health cooler temperature log.

Bodies involved in police investigations are stored in these chambers also known as crypts since they can be locked. Place left overs into a microwavable container and heat for 5 minutes on high heat or until food reaches 74o. Ensure food is cooled from 60o to 20o 140of to 70of in 2 hours then from 20o to 4o 70of to 40of in 4 hours in the cooler. January 4 2012 2.

Vancouver coastal health vch is a world class innovator in medical care research and teaching delivering service to more than one million bc residents. Eek 1 mon 3 e 4 d 5 thur. Vancouver coastal health s vancouver general hospital morgue is. 0oc 4oc 32of 40of freezer.

Within toronto through ogpmss at 416 327 0837. Check thermometer of all coolers and freezers at least twice day and record temperature in log. Time temperature requirements 29. At or below 18oc 0of.

Vch is one of five publicly funded regional healthcare. With over 13 000 staff 13 hospitals 2 500 physicians and over 3 billion in funding. Food may be left at room temperature until it drops to 135 f. Cooling chart 27.

Cooler temperature log 25. Reorder temperature log books. If temperature of phf is above 4 c 40 f take immediate corrective action and record in log. Vancouver coastal health vch is a regional health authority providing direct and contracted health services including primary secondary tertiary and quaternary care home and community care mental health services population and preventive health and addictions services in part of greater vancouver and the coast garibaldi area.

Outside toronto through your public health unit. Sanitation log 28. Bodies remaining at the morgue for longer than a few days are also stored in the crypts since the temperature of each crypt can be adjusted. Hot holding units contact us email us or call us at 250 370 4781 to ask about curriculum licensing and copyright promotion and advertising our newsletter or this site.

Partially covered at room temperature for 30 minutes then place food into the cooler. Check both the built in thermometer and the portable thermometer to ensure they agree. Cooling food cooling time starts when food reaches 135 f. Hot holding unit temperature log 26.

A pathology assistant examines a body stored in the cooler lockers. The foodsafe training program was developed cooperatively by government business health safety and education.