Cooling Record

If your business is cooling cooked foods for freezing or chilling, there are risks to manage that should be documented. 

The most significant risk will be the growth of pathogens whilst the food is at a temperature within the danger zone (8oC - 63oC). It is important that food is moved through the danger zone, and either refrigerated, frozen or served, within 2 hours. A simple record noting times and temperatures is sufficient to document your business is cooling food quickly enough.

A further risk will be contamination of the food whilst cooling. This could be from micro-organisms, pests, cleaning chemicals, or even allergens in other foods. Covering foods whilst cooling can sufficiently control this. In the picture to the left, there is an excerpt of the cooling controls that are detailed in the Food Safety Management System for Restaurants & Pubs.