Cooling Records Software (2h/4h Rule)
Digital two-stage cooling records for the 2-hour/4-hour rule (60→21 °C, then 21→5 °C) under FSANZ Standard 3.2.2. Automatic pass/fail, corrective actions and council-ready exports.
How to get started with Cooling Records
- Enter the food item and its temperature as it comes off the heat (around 60 °C).
- Within two hours, record the temperature, the app checks it has reached 21 °C or below.
- Within the next four hours, record the temperature reaching 5 °C or below.
- FoodSafety HQ marks the record pass or fail and opens a corrective action if a stage was missed.
Frequently asked questions
What is the 2-hour/4-hour rule for cooling?
Under FSANZ Standard 3.2.2, cooked potentially hazardous food must cool from 60 °C to 21 °C within two hours, and then from 21 °C to 5 °C within a further four hours, six hours in total. FoodSafety HQ records each stage and checks the timing automatically.
Do I need special sensors or data loggers?
No. This is a software-only feature. Staff read the temperature from the probe your kitchen already uses and enter it; the app timestamps and evaluates the record. No hardware to buy or maintain.
What happens if a batch cools too slowly?
The record is marked as a fail and the app opens a corrective action, prompting staff to record what was done, for example reheating and re-cooling, or discarding the food. That response is exactly what an inspector expects to see.
Can a manager override the automatic result?
Yes. The result is calculated from the readings by default, but a manager can override it where there is a documented, legitimate reason, so judgement calls are still captured on the record.
Is the cooling log accepted for council audits?
Yes. Cooling records are timestamped, tamper-evident and export to a council-ready PDF or CSV, either on their own or inside the full audit report pack.