Food safety: setup, records and inspections

Adding equipment

1. 1Go to Food Safety → Setup → Add.
2. 2Name it and pick the Type. The safe limits fill in for you.
3. 3Set the Check times and Days checked.
4. 4Tap Save. Staff will see it in their checks from then on.

Cleaning schedule and foods

• Under Cleaning schedule, tap Add for each task: what's cleaned, how, and how often.
• Under Foods for probe checks, add the dishes staff probe most, such as "Chicken wings".

Closing issues

1. 1Go to Food Safety → Issues.
2. 2Tap Close issue and say how it was resolved, such as "Engineer replaced door seal, re-checked at 4°C".

Your HACCP plan

1. 1At the top of Food Safety, tap Manage on the HACCP plan card.
2. 2Upload your Safe Catering pack (PDF or photos), and name the person responsible.
3. 3Once a year, tap Annual review, go through each item and tap Sign off review.

Staff certificates

• Go to Food Safety → Staff to see who's Up to date, Expiring soon or Expired.
• Tap a person to add their certificate with a photo or PDF.
• After sickness, use Return to work to sign them back onto food.

When the inspector calls

1. 1Tap Records & inspector PDF.
2. 2Browse any day's records, or tap Inspector PDF.
3. 3Pick the dates (for example Last 3 months) and tap Create PDF.

End of day and food safety

The day can't be closed while temperature checks or cleaning are outstanding. If they really can't be done, a manager can tap Override with a reason. The reason is kept on record.