Checklist and temperature monitoring
Daily checks and temperature readings are recorded by the person who does them, on a phone or tablet, and each reading is checked against the unit's range as it is entered.
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Today's tasks ticked off as they happen
The checklists due today, each grouped by your own categories, with the temperature checks and the expiry dates beside them.The checklists due today, each grouped by your own categories, with the temperature checks and the expiry dates beside them. Every check records who did it and when. A list nobody completes shows as a gap.
Temperatures read against each unit's range
Your equipment register drives the temperature checks: each unit's reading is recorded against its safe range, at opening, during the day or at closing as you set for each unit, and assessed on the spot.Your equipment register drives the temperature checks: each unit's reading is recorded against its safe range, at opening, during the day or at closing as you set for each unit, and assessed on the spot. Anything out of limits is caught as it is entered.
Expiry dates on the daily round
Every dated product the kitchen holds, grouped the way it is stored.Every dated product the kitchen holds, grouped the way it is stored. Each comes onto Today's Tasks the number of days before its date that you set, in its own Expiration Dates view.
Food safety checklists and temperature logs
Every venue starts with default checklists and changes them as it likes: its own checks, its own lists and its own schedule, whether daily, on set weekdays or every few weeks. The checks still to do each day are listed on Today's Tasks, and a day that passes without a record stays marked as missed.
Each fridge, freezer, cool room and hot holding unit in the equipment register has its own range. For a fridge, cool room or hot holding unit, that range can be set tighter than the law but not looser.
Questions
What temperature should a commercial fridge be?
Standard 3.2.2 asks that potentially hazardous food be kept at 5°C or colder, or at 60°C or hotter when it is held hot. A venue can set a unit's range tighter than that in Hospitality Shield, but not looser.
Is there a legal temperature for a freezer?
No. The Food Standards Code does not set one; it asks that frozen food stays frozen. Hospitality Shield checks each freezer reading against the range the venue sets for it.