Record the cooking and cooling temperatures your recipes flag as critical control points, batch by batch, so every reading is on the record before an auditor asks for it.
Real help from real food people
Chef Diego runs a real food plant. If this page didn't get you there, tell us — a person reads every message.
The kettle timer goes off, your operator drops a probe into the Chicken Teriyaki Bowl base, and it reads 170°F. That number is not a note on a clipboard — it is a , and it has to land in the record for that batch, with the time it was taken and who took it. Bettr keeps the cooking and cooling logs on the run itself, next to the batch they describe. Open Production runs and pick the run you're working.
Kitchen+A recipe carries a cooking or cooling CCP when it's set up with one — a minimum cook temperature under an FDA or USDA authority, a cooling curve, or both. On a run that includes such a recipe, the readings live in two places:
Those tabs appear only when a recipe on the run carries that CCP. A run of recipes with no cooking or cooling limit shows neither.
Open the recipe's line item
From the run's Recipes tab, select Continue on the recipe that's in progress, or Start on one still pending. Scroll to the Cooking Log (CCP-1B) card — its header shows the recipe's minimum, like Min temperature 165°F.
Enter the three readings
In the batch's row, type Temp 1, Temp 2, and Temp 3 — three probe reads on the same batch. If any one of them falls below the minimum, the row's Status turns Red Alert.
Stamp the time
Type the Time, or select Now to fill it with the current time.
Save the log
Select Save cooking log. The reading lands on the , and the card notes who entered it under Recorded by.
Let Bettr stamp the times
The Now button on cooking, and Defaults on cooling, fill the time fields for you — so the floor logs a real reading instead of stopping to type a timestamp mid-cook.
The Cooling Log (CCP-2B) card works the same way, one row per batch, but it tracks a curve instead of a single reading: the product has to fall below 80°F within 2 hours and below 40°F within 5 hours.
Record the start
Enter Start °F and Start time when cooling begins. Defaults stamps the start at the current time and pre-fills the 2-hour and 5-hour times, so you only come back to fill the temperatures.
Record the two checks
Fill 2h °F and 2h time, then 5h °F and 5h time, as you take each reading. A 2-hour reading over 80°F, or a 5-hour reading over 40°F, flags Red Alert.
Save the log
Select Save cooling log.
Each row carries a Status you can read at a glance:
A Red Alert is a food-safety event, not a typo
The breach stays on the record. Re-enter the row only to fix a genuine mis-key; a real under-temperature reading is a call for your food-safety plan, and hiding it defeats the whole point of the log.
The run's Cooking Log and Cooling Log tabs consolidate every recipe on the run into one table — Batch, Temperatures, Times, Status — so a supervisor reads the whole day's CCPs in one place. Here the Status tracks how complete each batch's log is: Missing, Incomplete, Partial, Complete, and — on the Cooking Log — Alert when a recorded reading came in under the minimum. When a run mixes recipes under different authorities, the table groups them under an FDA or USDA heading so each set reads against its own rule.
Above the consolidation table, each log has a button per template — the FDA and USDA formats (FDA PDF and USDA Kettle PDF for cooking, FDA PDF and USDA IQF PDF for cooling). Selecting one opens a print-ready log in a new tab: your plant details, the batches' readings and initials, the critical limit spelled out, and blank rows for anything logged by hand. USDA templates add a verification block. The note at the top reads "use your browser's print dialog to save as PDF" — select Print this log to do exactly that. This is the batch record an auditor asks for.