The two-stage cooling log, 135 to 70 to 41 °F, with the clock doing the math.
The chili comes off the stove: start temperature and time. It hits 70 °F: the intermediate stage. It reaches 41 °F: the end. The tablet checks both Food Code windows, 2 hours and 6 hours total, and writes the log with the crew member's first name. No sheet on the walk-in door, no time made up at closing.
No credit card. Any off-the-shelf Android tablet will do.
A cooling log filled in while it happens, not at closing
Between 135 and 41 °F, bacteria grow fastest. Every cooked food you cool for later has to get through that range on the clock, and you have to be able to show it, dish by dish, hour by hour.
What the Food Code expects
FDA Food Code 3-501.14 sets two windows: cooked TCS food goes from 135 to 70 °F within 2 hours, then from 135 to 41 °F within 6 hours total. Your HACCP plan has to prove it: the dish, the temperatures, the times, the person. A cooling that missed a window has to show up, with what was done about the food.
The trouble with the clipboard
The cooling sheet gets filled in at the end of the shift, from memory. The start time is reconstructed, the 70 °F check reads "2 h" every time, and the stockpot that took four hours because it went into the walk-in in one deep container shows up nowhere. Pull the binder and every line looks the same.
What Tracito changes
Three temperatures, three times, and the tablet works out both durations and the verdict. The limit sits right under the entry, a missed window turns red, and every validated cooling carries a first name and a time. The log comes out as a PDF in one tap.
Three temperatures, three times, one verdict
Nothing to set up to get started: a U.S. location comes with the Food Code windows already in place, in °F. The crew enters the readings, the tablet does the rest.
Enter start, stage and end, add to the batch
In the right-hand panel, the crew member names the dish if they want (chili, marinara, soup of the day), sets the start temperature with − and +, the start time, then the intermediate stage with its time, then the end. The limit is spelled out under each step: 70 °F or below within 2 hours, 41 °F or below within 6 hours total. Duration and verdict show before the cooling is even added.
Two pots come out of the ice bath at the same time? Enter them one after the other, they stack up under "To validate", and a single Validate saves them all with the person's first name and the time. No account per employee, no password: a first name picked at validation.
The verdict is calculated, not declared
12:25 to 14:25 down to 66.4 °F, then 18:25 at 37.4 °F: two hours for the first stage, six hours total, compliant. Nobody had to subtract times or decide whether it "looks fine". If the 70 °F stage comes after two hours, or the end after six, or the food is still above 41 °F, the cooling goes out of range in red, and the crew notes what happened to the food. The manager gets a notification on their phone.
The tablet works without Wi-Fi: in the walk-in or the back room, coolings are saved on the spot and go out on their own once the network is back. Several tablets and phones can be used in the same kitchen, each one sees what the others entered.
The log writes itself
Every validated cooling joins the module's register: time, first name, dish, start, stage and end temperatures, total time, compliance, corrective action. Nothing gets erased: a cancelled line stays visible, crossed out, with who cancelled it and when. An entry made after the fact is marked as such.
The register exports to PDF or goes out by e-mail, for the period you pick: today, this week, this month, this year, or any two dates.
You know, without asking
- The day on one screen. Lunch and dinner coolings with their total time and verdict, next to the cooler temperatures and the cleaning checklist. The day summary shows what is done, what is left and what went out of range.
- A notification when something drifts. A cooling that missed a window lands on your phone with the dish, the temperatures, the time it took and the person. You choose the quiet hours.
- Inspection mode. Hand the tablet to the health inspector: a read-only view, every register dated, the period's non-compliances, the complete file as a PDF.
- The summary by e-mail. Every Monday and at the start of each month: what was done, missed and out of range, module by module.
- From your web account. The same registers, the full settings, several locations, a consultant invited in read-only mode.
It fits your kitchen, not the other way around
Food Code windows out of the box, in °F
A U.S. location gets the two-stage rule of FDA Food Code 3-501.14 the moment it is created: 70 °F within 2 hours, 41 °F within 6 hours total, Fahrenheit everywhere. A location in France gets its single-stage rule in °C instead. If your health department or your HACCP plan sets stricter values, you adjust them; every cooling keeps the limit that applied that day.
The dish is optional, the times are adjustable
Naming the dish makes the register easier to read, but you can validate without it. Date and time for the start, the stage and the end change with one tap: enter everything when the food reaches 41 °F, setting the earlier times back to when they happened, or enter it in steps as the day goes.
Ice bath, shallow pans or blast chiller: same rule
Ice paddle in the stockpot, sauce spread in hotel pans, a blast chiller if you have one: the module does not ask how you cool. It records the start, the stage and the end, and checks the two windows. What matters is 70 °F by hour two and 41 °F by hour six.
One tablet for the whole crew
No account or password per person: everyone picks their first name when validating, and that first name goes in the register. When someone leaves, the manager removes them in the settings and their past lines keep their name.
The detailed answers are in the help center
- How do I log a cooling?
- The cooling took too long or ended too warm: what happens?
- How do I fix or cancel a cooling that was validated by mistake?
- How do I change the cooling thresholds (two-stage cooling, times, temperatures)?
- Where do I find the cooling log and export it as a PDF?
All the module’s questions: help center › Cooling.
Your coolings on the clock from tonight
Create your location, enter the first start, the first end. 30-day free trial, no credit card. Then 29 € a month or 290 € a year per location, all modules included.
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