Guides / For your staff

Doing a food-safety check

For staff. The temperature checks and opening/closing lists on the tablet.

About 3 minutes · safe to forward to your team

1. Open Checks on the tablet

   It shows what's due for your venue right now.

2. Enter your PIN

   The same one you clock in with. The check is recorded against your name, which is the whole point of it.

3. Do the check and enter what you actually found

   Real readings. A fridge that's too warm is a thing you can fix at 7am; a made-up number is a thing that goes wrong at 7pm.

4. Add a photo if it asks

   Some checks want one. Take it there and then.

5. Say what you did about anything out of range

   If a reading is outside its limits you'll be asked what action you took. Write what you actually did — moved the stock, called the engineer, threw it out. That note is the record.

When it doesn't go to plan

• The reading is out of range and you don't know what to do. Tell the manager on duty before you record an action. Recording the problem is right; inventing the fix isn't.
• The tablet is dead. Use paper and tell your manager. The checks still have to happen — that's the law, not the software.

Stuck on something that isn't here? Mail hello@hospitech.ie and tell us what you were trying to do. The gap is ours, not yours.

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