Two-stage cooling of high-risk food
FSSAI marks this item with an asterisk on its inspection checklist — failing this one item alone results in non-compliance for the whole inspection.
Hot food that needs to be cooled for storage has to pass through two specific windows -- 60C to 21C within 2 hours, then down to 5C within another 2 hours -- not just "put it in the fridge eventually".
“High risk food is cooled from 60C to 21C within 2 hours or less and further cooled to 5C within two hours or less.”
Use an ice bath, blast chiller, or shallow containers to cool hot food quickly; log start/mid/end temperatures and times to prove the two-stage window was met.
Cooling-log with timestamps and temperature readings
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.