Case studies

Deliveries before prep

Whoever signs for them records the supplier and the temperature on arrival.

Recorded in Today's Tasks and checklists

Opening temperatures

Each unit in the equipment register gets a reading at opening, against its own safe range.

Recorded in Temperature checks from the equipment register

Stock cooled for tomorrow

The cooling log records what was cooled and how long each stage took.

Recorded in Today's Tasks and checklists

Allergen questions at the pass

When a guest asks what is in a dish, the answer comes from its recipe card, which carries the allergens of the base sauces and dressings it is built from.

Recorded in Recipes and menus with allergens

A fridge running warm in service

A reading outside the unit's range is flagged as it is saved, and the fix goes on a corrective action.

Recorded in Corrective actions

The milk fridge at opening

It has its own reading at open and again at close.

Recorded in Temperature checks from the equipment register

The early delivery

The receiving log records the supplier and the temperature on arrival.

Recorded in Today's Tasks and checklists

The display cabinet

The cabinet is read against its range, or each tray's time on display is recorded.

Recorded in Today's Tasks and checklists

Soup cooled after lunch

Leftover soup is portioned into shallow containers and logged from 60°C down to 21°C and then to 5°C, with the time at each step.

Recorded in Today's Tasks and checklists

Use by dates on the shelf

Milk, cream and sliced meats come up in Today's Tasks a set number of days before the date on the packet, so the oldest stock is found and moved on.

Recorded in Expiry dates

A new starter on the counter

Before a first shift they work through the training you have set, and the training register shows what each person has completed.

Recorded in Training and the training register

Breakfast buffet

Each display unit is read against its range, or each tray's time out is recorded.

Recorded in Today's Tasks and checklists

The function cool room

Each cool room is read at open and at close.

Recorded in Temperature checks from the equipment register

Reheating for the bistro

Sauces and soups reheated for hot holding are brought rapidly to 60°C or above, and the reheating log takes the time and the temperature reached.

Recorded in Today's Tasks and checklists

A function menu with allergens

The function menu is built from recipe cards, so each dish carries its allergens into the menu the events team works from.

Recorded in Recipes and menus with allergens

Briefing the casual staff

Before a large function a notice goes to the whole team, and each person can be asked to confirm they have read it.

Recorded in Communications

Several venues, one owner

An owner account arranged with us reads every venue's standing side by side.

Recorded in An owner account, arranged with us

Cooking the day before

The cooling log records each batch and how long each stage took.

Recorded in Today's Tasks and checklists

Loading the van

Each trip is logged with the date and the food's temperature, or the time it spent out of temperature control on the way.

Recorded in Today's Tasks and checklists

Hot boxes at the venue

Food kept hot until service is held at 60°C or above and read on the hot holding check once it is set up.

Recorded in Today's Tasks and checklists

A guest with a nut allergy

The event menu is built from recipe cards, so the answer to what is in the canapés is the same at the venue as it was in the kitchen.

Recorded in Recipes and menus with allergens

Event days on their own list

A checklist can run on up to 24 set dates a year, so a regular event list appears in Today's Tasks only on those days.

Recorded in Today's Tasks and checklists

Covering the job

The roster can require someone holding the food safety supervisor qualification for the hours you set, so a gap is found before the day rather than on it.

Recorded in The schedule and roster

Trolleys leaving for the wards

A check at dispatch records the temperature of the meals as the trolleys leave, or the time until they are served.

Recorded in Today's Tasks and checklists

Texture modified batches cooled ahead

Purées made in advance are cooled and logged from 60°C to 21°C and then to 5°C, with the time at each step.

Recorded in Today's Tasks and checklists

Cool rooms and ward pantry fridges

Every cool room and pantry fridge on a ward is a unit in the equipment register, with its own check and its own safe range.

Recorded in Temperature checks from the equipment register

A resident's allergy

Recipe cards carry allergens up from their base recipes, so the menu shows everything a dish contains, sauces included.

Recorded in Recipes and menus with allergens

Training records the program needs

The training register shows who has completed which training and when, which a Standard 3.3.1 facility must be able to show.

Recorded in Training and the training register

Certificates and reports with expiry dates

The supervisor certificate, pest control reports and past audit reports sit in Documents with their dates, and an expiry date where one applies, ready for the next audit.

Recorded in Documents

Lunch for the rooms

The cooking log records each batch and the temperature it reached before food goes out to the rooms.

Recorded in Today's Tasks and checklists

Fridges in the kitchen and the rooms

Each fridge, wherever it is in the building, is a unit in the equipment register with its own check.

Recorded in Temperature checks from the equipment register

A child's allergy

Recipe cards carry allergens up from their base recipes, so the cook and the room staff read the same list for each dish.

Recorded in Recipes and menus with allergens

The volunteer roster

Canteen volunteers are rostered in the schedule, and a shift can require someone who holds the food safety supervisor qualification.

Recorded in The schedule and roster

A notice to every volunteer

A change to the menu or to a cleaning product goes to the whole team as a notice, and each person can be asked to confirm they have read it.

Recorded in Communications

Only the checks they do

A volunteer can be given Today's Tasks and nothing else, and a checklist can be set for only the people who do that job.

Recorded in Team access

Crib boxes before dawn

The preparation time log shows how long food was out of the fridge.

Recorded in Today's Tasks and checklists

The delivery truck

The receiving log records the supplier and the temperature on arrival.

Recorded in Today's Tasks and checklists

Bulk cooling after dinner

Large batches cooked for night shift are cooled from 60°C to 21°C within two hours and to 5°C within a further four, with each step logged.

Recorded in Today's Tasks and checklists

Meals out to the work area

Hot boxes sent to a crib room are logged with the date and the temperature, or the time in transit.

Recorded in Today's Tasks and checklists

A reading with no signal

If the connection drops as a reading is saved, the reading stays on screen and you are told it was not sent, so it can be saved again once the signal returns.

Recorded in Today's Tasks and checklists

Crew changeover

The incoming supervisor reads the open corrective actions from the last swing before taking over, so nothing is left half done.

Recorded in Corrective actions

The hot chicken cabinet

The cabinet is a hot holding unit in the equipment register, read against 60°C or above, and chickens cooked in store go on the cooking log first.

Recorded in Temperature checks from the equipment register

Deli cabinets through the day

Sliced meats and salads on display are kept at 5°C or below, and each cabinet is read against its range. A check with a time box can record when each tray went on display instead.

Recorded in Today's Tasks and checklists

Use by dates on the shelf

Products on the expiry list come up in Today's Tasks a set number of days before the date on the packet, and the next earliest date takes over once they are cleared.

Recorded in Expiry dates

A recall notice from a supplier

Affected stock comes off sale, and an incident record keeps what happened.

Recorded in Incident reporting

Cleaning the slicer

The sanitising method record shows how the slicer and boards were sanitised: the chemical and contact time, or the water temperature if heat was used.

Recorded in Today's Tasks and checklists

A new product on the counter

When a counter starts making something new, its checks are added to a list that day. It is also a good moment to ask your local government whether your category has changed.

Recorded in Today's Tasks and checklists