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- Food Safety & HACCP
- Data model
The tables behind Food Safety & HACCP
Food Safety & HACCP ships with 18 tables, grouped here by the feature that uses them. Every record your team works with lives in one of them, and you can add fields and tables in Proto.
- Tables
- 18
- Features
- 6, plus shared settings
- Change it
- Add fields and tables in Proto
How the model is organised
Operating identity
Organizations, team members, Users and food handling sites identify the team and service destination.
Products and recipes
Menu items, controlled ingredients, controlled recipes and recipe ingredients define what is prepared.
Batch execution
Production batches and batch lines retain the accepted and served scope; hygiene checks holds submitted review revisions.
Decisions and effects
Corrective actions, monitoring records and record attachments keep decisions, receipts and evidence; movement, fulfillment and payment records retain physical and external effects.
Every table, by feature
- Production Batches5
- Hygiene Checks4
- Control Points and Evidence4
- Controlled Recipes4
- Ingredient and Fulfillment Movements4
- Organization and Sites5
- Shared and settings1
- Production batches
Customer orders accepted and fulfilled by the kitchen and service team.
Linked to Organizations, Team members, Food handling sites - Batch lines
Individual menu item lines within a meal order.
Linked to Production batches - Food handling sites
Dining rooms, outlets, venues and delivery destinations served by the operation.
Linked to Organizations - Monitoring records
Durable receipts for guarded operations and their outcomes.
Linked to Production batches
- Hygiene checks
Kitchen tickets submitted for review and release against a meal order.
Linked to Production batches, Organizations - Production batches
Customer orders accepted and fulfilled by the kitchen and service team.
Linked to Organizations, Team members, Food handling sites - Corrective actions
Independent reviewer decisions on submitted revisions.
Linked to Production batches, Team members - Record attachments
Files and evidence attached to operational records.
Linked to Production batches, Team members
- Corrective actions
Independent reviewer decisions on submitted revisions.
Linked to Production batches, Team members - Monitoring records
Durable receipts for guarded operations and their outcomes.
Linked to Production batches - Record attachments
Files and evidence attached to operational records.
Linked to Production batches, Team members - Production batches
Customer orders accepted and fulfilled by the kitchen and service team.
Linked to Organizations, Team members, Food handling sites
- Controlled recipes
Versioned recipe headers for products, with yield and approval state.
Linked to Menu items - Recipe ingredients
Ingredient quantities required per recipe yield.
Linked to Controlled ingredients, Controlled recipes - Controlled ingredients
Ingredient master data with allergen declarations and base units.
- Lot and expiry movements
Signed inventory movements for ingredient consumption and waste.
Linked to Controlled ingredients - Fulfillment events
Allocation, picking, shipping, delivery and return events.
Linked to Production batches, Menu items - Batch lines
Individual menu item lines within a meal order.
Linked to Production batches - Payment evidence
Provider-issued authorization, capture, refund and void receipts.
Linked to Production batches
- Organizations
Operating organizations within the food and beverage group.
- Team members
Staff members linked to an organization and platform identity.
Linked to Organizations, Users - Users
Users
Linked to Users - Food handling sites
Dining rooms, outlets, venues and delivery destinations served by the operation.
Linked to Organizations - Production batches
Customer orders accepted and fulfilled by the kitchen and service team.
Linked to Organizations, Team members, Food handling sites
Keys and references
Production batches is the parent for batch lines, hygiene checks, corrective actions, monitoring records, fulfillment events, payment evidence and record attachments. Its Owner refers to team members and Counterparty refers to food handling sites. Controlled recipes refers to menu items; recipe ingredients links a recipe to controlled ingredients. Keep operation key and external event identities stable when importing operational history.
Migration order
- Load Organizations, Users and team members, then food handling sites.
- Load menu items and controlled ingredients, followed by controlled recipes and recipe ingredients.
- Load production batches and batch lines with their parent and product identities.
- Load hygiene revisions, reviewer decisions, receipts and attachments.
- Reconcile ingredient movements, fulfillment events and provider payment evidence against the parent batches.
Set up Food Safety & HACCP your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.