Hot food rapid cooling journal
Rapid-cooling monitoring journal for hot dishes. The range between 60 °C and 10 °C is a bacterial danger zone. HACCP requires passing through it in less than 2 hours and recording this.
What this log is for
Rapid cooling of finished products is a HACCP critical point. Limit: +65 → +10 °C in 2 hours. WeSetup collects sensor readings in the blast freezer and generates a completed report.
How it looks in the system
What a completed log looks like
The same file the service provides to an inspector. The data is fictional: the organization “Ромашка” and five employees.
What gets recorded
- Dish, batch and volume
- Temperature and time at the start / end of cooling
- Cooling method (blast chiller, refrigerated table)
- Responsible person
Regulatory basis
- SanPiN 2.3/2.4.4282-26
- With IoT thermometers in the blast chiller, cooling is confirmed automatically.
Questions and answers
What should I record in Hot food rapid cooling journal?
Required fields: Dish, batch and volume; Temperature and time at the start / end of cooling; Cooling method; Responsible person. An empty field is equivalent to an incomplete log for an inspector, so use a dash deliberately and include an explanation.
How often should I complete Hot food rapid cooling journal?
According to the HACCP plan: the frequency is set when describing the control point and justified in the plan itself.
Which document requires Hot food rapid cooling journal?
SanPiN 2.3/2.4.4282-26. Include the regulatory reference on the title page so the inspector can immediately see why the log is kept.
Can I keep Hot food rapid cooling journal electronically?
Yes. SanPiN 2.3/2.4.4282-26 does not require paper: the important points are being able to see who made an entry and when, and preventing unnoticed retrospective changes. For an inspection, print the electronic log for the required period.
How long should I keep Hot food rapid cooling journal?
Inspectors usually request records for the last 12 months, so one year is a practical minimum. Keep logs connected with a food poisoning investigation or a complaint until the proceedings are closed.