Cooking and hot food
Cooking and hot-food records
Keep the checks your kitchen uses together — from cooking a batch to cooling it, reheating or hot holding it.
What you can record
- Cooking — the core temperature of a batch when it is cooked.
- Cooling — when cooling starts and the readings until it is finished.
- Reheating — the reheat reading for a batch.
- Hot holding — start, regular checks and the end, with what happened to the food.
- Sent out — food that leaves for another business or an event, with its batch link.
Each step is linked to the same food batch, so the history of a dish reads in order. A topped-up hot-hold container does not silently restart the clock — a new batch is started instead.
These records are switched on per location, so staff only see the steps that apply where they work.