Cooling Records (2h/4h Rule)

To record a cool-down, open Cooling Records, start a new record with the food and its starting temperature, then log the temperature at each stage — the app applies the 2-hour/4-hour rule and marks the record pass, fail or in-progress automatically. Cooling is one of the highest-risk steps in a kitchen, and this is the simplest way to prove you do it safely. Log each stage and let the app apply the 2-hour/4-hour rule automatically. What it does Records each cool-down in two stages , each with its own timestamp. Applies the FSANZ rule: 60°C → 21°C within 2 hours , then 21°C → 5°C within a further 4 hours (6 hours total). Calculates pass / fail / in-progress from the actual times and temperatures, and raises a corrective action on a fail. Use cases You cook a large batch of curry or rice to cool and store — log it so you can prove the critical first two hours were met. A cool-down runs too slowly — the app flags a fail so the food is reheated or discarded, not served. An officer asks how you cool cooked food safely — you show a dated log with the numbers, not a verbal assurance. Step by step Open Cooling Records from the sidebar and select Log cooling . Enter the food item and its temperature as it comes off the heat (around 60°C). Within two hours, record the Stage 1 temperature — the app checks it has reached 21°C or below. Within the next four hours, record the Stage 2 temperature reaching 5°C or below. The record is marked Pass or Fail . A manager can override the result where there's a documented reason. If a stage is missed The record is marked as a fail and an action is opened. Record what you did — reheat and re-cool, or discard the food — so the response is on the record. Managers can edit or delete cooling records; any staff member can create one.