Food safety: daily checks

Fridge, freezer and hot-hold checks

1. 1Go to Food Safety → Temps.
2. 2Tap a check that's Due now.
3. 3Enter the temperature. For freezers, tap ± for minus.
4. 4Tap Save.

• Safe limits: fridges 8°C or below (aim for 5°C), freezers -18°C or colder, hot holding 63°C or above.
• If it's out of range, choose What did you do?, such as Moved food to another unit. This opens an issue and alerts your managers.
• Checks that aren't done in time show as Missed, and your managers are told.

Cooking, hot holding and cooling

1. 1Go to Food Safety → Food.
2. 2Tap Cooking (core temperature 75°C or above) or Hot holding (63°C or above).
3. 3Pick the food and enter the probe temperature, then tap Save.
4. 4For cooling, tap Start cooling. You'll get a reminder to re-probe. It must be below 8°C within 2 hours.

Deliveries

1. 1Go to Food Safety → Goods in → Record a delivery.
2. 2Enter the supplier and the chilled and frozen temperatures.
3. 3Check date codes and packaging, then choose Accept or Reject.
4. 4Tap Save delivery.

Cleaning

1. 1Go to Food Safety → Cleaning.
2. 2Tap Done for each task, or Not done and say why.

Something wrong?

1. 1Go to Food Safety → Issues → Log an issue.
2. 2Pick the type, such as Pest sighting or Equipment fault, and say what happened.
3. 3Tap Log issue. It stays open until a manager records how it was fixed.

Your health questionnaire

Everyone who works with food fills this in once. Go to Food Safety → Staff → Complete questionnaire.