Two-stage cooling records for New Zealand kitchens

Identify the food or batch and cooling method. Start the clock when food reaches 60 °C. Record the room temperature and the time and food temperature when it reaches 21 °C or room temperature, whichever is colder, in less than two hours.

Record when the food reaches 5 °C or below in less than a further four hours. Include dates when a check crosses midnight; use the site’s local time zone.

The NZ cooling starter has separate stage temperatures and required time observations. Staff review both time limits and the colder room-temperature target, and record corrective action when a limit is missed. The numeric stage-one check uses a 21 °C ceiling; staff must check the recorded room temperature when it is colder.

A passing numeric temperature alone does not establish that cooling was safe. The current starter does not calculate elapsed time or run an unattended cooling timer.

Follow the cooling method in your registered Food Control Plan. Record action taken on failed or uncertain batches and make the evidence available to your verifier.