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Enter readings for all equipment in one go
Complete before service begins — first staff member to arrive
Complete after cleaning, before leaving — last staff member out
Tick off each area as it is cleaned
Complete for every food delivery before items are put away
Log any food safety problem, near-miss, or corrective action taken
Record core temperatures for cooked dishes — minimum 75°C required
All locations at a glance
View all records, manage staff, close corrective actions
Click a name to view & manage their documents
Store key documents an EHO may request — HACCP plan, insurance, pest control, food safety certifications etc.
| Select a log to view records |
Manage dropdown options used across all forms
Set the minimum and maximum safe temperatures for each piece of equipment. The temperature check form will use these to flag readings as in range or out of range.
| Equipment Name | Min °C | Max °C | Example | |
|---|---|---|---|---|
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Tip: Fridges 1–8°C · Freezers -30 to -18°C · Hot Hold 63–200°C
Assign each item to a category (e.g. Staff, Temperature, Hygiene). Items with the same category are grouped together on the form.
Assign each item to a category (e.g. Security, Cleaning, Food Safety).
Each item appears as a row on the Cleaning Log. Assign a category (e.g. Kitchen, Equipment, Premises) to group them.
Each item appears as a row on the Cooking Log form.