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.

Record the actual observations in the timed cooling form on web or mobile. It evaluates the temperature reached and the elapsed time for each stage. A missed limit raises an exception for corrective action; the start, partial observations and completed record remain in the history.

The two-stage starter checks both elapsed times and temperatures, using the colder room target. Save a partial observation while cooling continues; the task remains unfinished until both stages are recorded. The method-validation checklist records three successful batches and subsequent weekly checks.

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.