Recording cooking, cooling & reheating
The cooking log uses a guided workflow that walks you through a single process from cook to safe storage in one record. 'Now' buttons auto-fill the current time so you don't have to mess about with time pickers mid-service, and out-of-spec readings prompt for a corrective action.
Start a cooking record
Open the Cooking & Cooling Log and tap 'Add record'. Name the food item and tap 'Now' to set the cook start time.
Log the cook temperature
When the food reaches temperature, tap 'Now' and enter the core reading. Cooked food must reach 75°C (or 70°C for 2 minutes). Anything below threshold flags as out-of-spec and asks for a corrective action.
Track cooling
If the food is being cooled for later use, log the cooling start temperature and time, then the end reading. CookSafe target: below 8°C within 90 minutes.
Log reheating
When you reheat a previously chilled item, record the reheat temperature — must reach 75°C before service.
If you missed logging it at the time
Records should be made at the time of the check — that's what makes them evidentially useful to an EHO. If you genuinely missed a step, the time fields can be edited so you can log the actual time it happened, and you should add a short note explaining it was recorded late. Don't smooth over a gap by inventing a timestamp.
Tips
- Insert the probe into the thickest part of the food for an accurate reading.
- Don't leave hot food at room temperature for more than 90 minutes — use blast chilling or ice baths.
- Log every batch, even when everything's in spec — a complete record is evidence of good practice.