TEMPERATURE CONTROL #20
Cooling
Cool high-risk cooked food quickly and safely before refrigeration.
FSSAI reference standard
FSSAI Hygiene Rating material references cooling cooked high-risk food from 60°C to 21°C within 2 hours or less, then from 21°C to 5°C within a further 2 hours or less.
What to monitor
Start temperature/time + Checkpoint 1 (≤ 21°C within 120 min) + Checkpoint 2 (≤ 5°C within subsequent 120 min)
If there is a temperature deviation
Apply approved rapid cooling methods (shallow pans, ice bath, blast chiller). Food exceeding permitted cooling limits must be evaluated for disposal or immediate recooking where permitted.
Supervisor records actual temperature → FoodSafe365 checks against standard → Manager reviews → If alert confirmed, restaurant takes action and manager verifies.
GUIDED CHECK
Ready to check cooling?
This opens the exact operational check #20 (FS28-22) for immediate recording.