Food safety log
Food safety log keeps the records the law asks a food business to keep: the temperature of every fridge, freezer, display chiller and hot holding unit, the deliveries checked at the door and the cleaning done each day.
The temperature of every fridge, freezer and hot holding unit read at opening and at closing or sent by its wireless sensor, deliveries checked at the door, the day's cleaning ticked off by who did it, a mail when a reading is out of range or a check is missed, last month's logs printed for the inspector, and an AI agent that reads the delivery notes.
Try it
Assets, Business details, Contacts, Suppliers, Supplier deliveries, Temperature checks, Cleaning tasks, Cleaning
Try it freeWhat it does for you
Each record says who did it and when.
At opening and at closing a check of each unit waits for you, and you type the reading on your phone. A reading out of range cannot be saved without what you did about it. A check not read by the end of the day is missed, and one mail at night lists them.
- A unit can also have a wireless temperature sensor. Type the sensor's ID on the unit. With the add-on Food safety log sensors, add the secret FOOD_SENSOR_HOOK in Settings, Secrets, and let the sensor's service send each reading to the webhook Sensor readings: its ID, the temperature in °C and, if it has one, the time of the reading. Each reading becomes a temperature check of round Sensor, with the unit's safe range, day and night. A reading out of range is mailed at once, even at 2 am, and a person writes what was done. A call with an unknown sensor ID or no temperature makes no check.
- Supplier deliveries are checked at the door. An AI agent reads the photo of the delivery note and fills in the supplier, the goods and the use-by date. The day's cleaning is made every morning, and you tick off each task when it is done.
- Last month's temperature log and cleaning log print with your business's name and registration, ready for the inspector.
- With a team, the head chef keeps the units, the suppliers and the cleaning tasks and gets the mails, and the kitchen staff fill in the checks, the deliveries and the cleaning, but cannot change a range or a saved reading. With several sites, each unit, check, delivery and cleaning task has its site, and each site's manager gets that site's mails.
Make it yours
Your business is not quite like any other. Ask the assistant for what is missing, in your own words: a new step, an email, a list, a rule. Every change is shown before it happens, and any change can be undone.
Add a check at lunchtime for the display chiller and the hot holding cabinet.Mail me when a delivery is accepted with a note, not only when it is refused.Add a cleaning task for the ice machine, every week.
Add-ons that change it
Each of these adds one more thing to your base. Tick the ones you want when you create your base, and add or remove them later in Settings, Modules.
Locations
The places where the business works: shops, branches, clinics, warehouses, depots, venues and vans.
Reports
The reports that agents write each week or month.
Staff
Contacts who work for the business: their job, their place and their team.