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- Food Safety & HACCP
- Frequently asked questions
Questions, answered
Practical answers about setup, review and evidence.
Food Safety & HACCP
10 questions
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How do I get started?
Click Get started, then use Proto to configure Food Safety & HACCP for your business. Begin with one organization, one handling site, an approved recipe and a representative batch.
What is the main operating record?
The production batch carries the order, owner, service time, handling site and status. Its lines carry item and portion detail.
Who decides a hygiene deviation?
Quality Reviewer examines the submitted hygiene revision and records a decision with a reason in a corrective action.
Can preparation start before release?
The kitchen records preparation against accepted scope. Release follows the independent hygiene decision and persisted effect.
How are changed recipes handled?
Kitchen Lead uses the approved recipe revision applicable to the accepted work. Earlier work keeps its preparation basis.
How do we see failed operations?
The Food Safety Overview exception queue opens the underlying record. Operation Exceptions focuses on failed and review-needed receipts.
What happens after partial service?
The team retains served portions and original effects, separates remaining scope and waste, and reviews any compensating action.
How is payment evidence used?
Payment evidence stores the provider event identity, type, amount and verification state for comparison with the batch.
What should we rehearse first?
Run a feasible batch through acceptance, preparation, submitted hygiene review, service and receipt reconciliation.
Where does external fulfillment enter?
Fulfillment events store the event type, quantity, time and external identity against the parent batch and product.
Set up Food Safety & HACCP your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.