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Cooling down

When hot food is not served immediately, it must be cooled down quickly to prevent bacterial growth. The cooling down section lets you log and monitor how long food takes to reach a safe temperature.

Why cooling down matters​

Food safety guidelines require hot food (above 60°C) to be cooled to below 8°C within a defined time — typically within 4 hours. If food sits at unsafe temperatures for too long, it must be discarded.

Recording a cooling event​

Go to E-Control → Cooling down and click + Add.

Enter:

  • The food item being cooled
  • The start time and starting temperature
  • The target temperature (the safe storage temperature)

As the food cools, staff update the temperature readings. The system highlights if the food is taking too long to cool.

Cooling history​

All cooling records are saved automatically. You can view the history to check compliance and identify any food items that regularly take too long to cool — which may indicate a need to change the cooling method (smaller portions, ice baths, blast chiller, etc.).