Temperature logs, checklists and food samples
Keep the kitchen's food safety records in one place. These are fridge and freezer temperatures with their allowed range, and daily, weekly and monthly checklists made by themselves. Also food samples kept for 72 hours. A reading out of range or a failed check reaches the kitchen managers at once.
PLANSScale only
The problem it solves
- The fridge temperature sheet on the wall is filled in at the end of the week, from memory.
- A cleaning or pest control check is skipped, and nobody notices until an inspector asks.
- A food sample is kept for an inspection, but nobody knows which dish it was or when it can be thrown away.
- A freezer has been warm since the morning, and the kitchen manager hears about it at night.
How it works
- The Food Administrator adds the kitchen's equipment: fridges, freezers, hot holding and cold displays, each with its lowest and highest allowed temperature.
- They set up checklists such as Opening, Closing, Cleaning or HACCP. They give the questions, the kitchens and how often: daily, weekly on Monday or monthly on the 1st. A question can be marked Critical.
- Each day the system makes the checks that are due for each kitchen. The chef answers Yes, No or Not applicable on the kitchen tablet or the web, and presses Done.
- The chef taps a piece of equipment, types the reading and saves. A reading outside the range is shown in red and the kitchen managers are told.
- When a dish is cooked, the chef keeps a sample. The system sets Keep Until, 72 hours later to start with, and marks the sample To Discard when the time has passed.
Everything it does
Equipment and temperatures
- Equipment per kitchen: Refrigerator, Freezer, Hot holding, Cold display or Other, with Lowest Allowed (°C) and Highest Allowed (°C)
- Temperature Log: time, equipment, Reading (°C), out of range, Action Taken and who recorded it
- A reading outside the range is flagged and shown in red, and the kitchen managers are told
- Filters and groupings by kitchen and equipment
Checklists and checks
- Kinds: HACCP, FSSAI, Cleaning, Pest control, Opening, Closing, Other
- Frequency: Daily, Weekly (Monday) or Monthly (1st), by each Entity's own date
- Kitchens: chosen ones, or every kitchen when left empty; an Entity, or every Entity
- Questions in order; a Critical question answered No fails the whole check
- One check per checklist, kitchen and day, made by a daily job
- Every question must be answered before Done; a done check cannot be changed and shows who did it
- A failed check lists the failed questions in its history; filters To Do and Done, groupings by kitchen, checklist and Entity
Food samples
- Sample: kitchen, item, taken at, Keep Until and Kept in
- Keep Until: taken at plus the Entity's Keep Food Samples (h), 72 to start with
- An hourly job marks samples past their time To Discard
- From the tablet a sample is linked to the production order of the dish; Discarded records the time
On the kitchen tablet
- Safety part of the chef's Kitchen tab: Temperatures, Checks today, Keep a sample, Samples to discard
- The allowed range is shown next to each piece of equipment
- Each entry is applied once and only for the tablet's own kitchen
Who uses it
Kitchen Manager / ChefLogs temperatures, answers the day's checks and keeps and discards samples.
Kitchen managers of a kitchenGet the alerts for readings out of range and failed checks.
Food AdministratorSets up equipment, ranges, checklists and how long samples are kept.
Where you use it
- Web: Food Service > Kitchen > Food Safety > Safety Checks, Temperature Log, Food Samples, Checklists, Equipment
- The SmartMy Feast Kitchen tablet app, chef mode: the Kitchen tab, Safety (needs the network; built and in testing, not in the app stores yet)
- Not built: temperature sensors that send readings by themselves; readings are typed
- Not built: a printed food safety register or an inspection report; use the lists and their filters
- Not a certificate. The records help you keep your own food safety file; SmartMy Feast does not certify that a kitchen meets FSSAI or HACCP rules
What you control
Settings
- Keep Food Samples (h): on the Entity's Food Service tab; 72 to start with
- Equipment and its allowed range: set each one, as a range of 0 to 0 °C flags every other reading
- Checklists: kind, frequency (daily to start with), kitchens, questions and which are critical
- Kitchen Managers: on the kitchen; they get the alerts (the Food Administrators when none is named)
Notifications
- Food Temperature Out of Range: to the kitchen's managers, or the Food Administrators of the Entity if none is named. In the app and by email, and app push once the apps are in the stores. Sent at once
- Food Safety Check Failed: to the same people, with the failed questions; same channels; sent at once
- Each person can switch off a channel such as email for themselves, not the alert; in-app notices always arrive
Questions
Do we need temperature sensors?
No. The chef types the reading on the kitchen tablet or the web. Sensors that send readings by themselves are not built.Who is told when a freezer is too warm?
The managers named on that kitchen, at once, in the app and by email. If the kitchen has no manager named, the Food Administrators of the Entity are told.Can a check be skipped?
The check is made each day it is due and stays To Do until every question is answered. Use the To Do filter to see the checks not done.How long are food samples kept?
72 hours to start with; change Keep Food Samples (h) on the Entity. After that time the sample is marked To Discard, and the chef records when it was thrown away.Does this make us FSSAI compliant?
It keeps your logs, checks and samples in order for an inspection. It does not certify compliance with FSSAI or HACCP rules.Which plan has it?
Food safety records come with Scale, with the kitchen tablet's chef mode.Related features
KITCHEN PRODUCTIONRecipes, forecasts and production plansWrite each dish as a recipe with its yield, preparation loss and cost. Each meal gets a forecast of how many will eat and what to cook. The kitchen's day becomes a production plan with the raw materials it needs. Any shortfall goes to the store in one click.WITH OTHER SMARTMY PRODUCTSKitchen staff roster and medical fitnessWith SmartMy HRMS, each kitchen lists its staff with the end date of their medical fitness certificate, and warns about anyone without a valid one. The kitchen managers and the cook are told 30 and 7 days before a certificate ends and the day after it ended.STORES AND PURCHASEPurchasing, rate contracts and vendorsBuy for your stores with purchase requests, approval above a value, orders at the prices of your rate contracts and receipts checked at the gate. Vendor bills that do not match the order and the receipt cannot be posted, and vendors with an expired food licence cannot be ordered from.PORTAL AND APPSChef and storekeeper appsA tablet in the kitchen lets the chef start and finish production, record leftovers and plate waste, log fridge temperatures and keep food samples. A tablet in the store lets the storekeeper issue indents, receive deliveries with batches, count stock and write off waste.ACROSS SMARTMY FEASTNotificationsSmartMy Feast tells the right person when something happens. A diner hears when the wallet runs low or an order is ready, and a parent when a child eats. A manager when a diet changes, a storekeeper when stock runs short or batches expire. Work messages go out at once; menus and reminders wait for your quiet hours.
See it with your own menu.
Tell us how many outlets you run and how people pay today. We will show you a day in your mess or canteen on SmartMy Feast.