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- Food Safety & HACCP
- Who it's for
- Multi-site food service
Multi-site food service
An operator may run food service for several organizations or locations. Each team member belongs to an organization, and each batch names its owner and handling site. Admin can keep those identities clear while the kitchen, reviewer and reconciliation analyst work from the same parent record.
How Food Safety & HACCP is set up for you
Named ownership
Assign the batch to a team member before preparation begins.
Independent decision
Have Quality Reviewer examine a submitted revision and record the reason for the decision.
Exception recovery
Compare monitored effects and external evidence before clearing a failed operation.
An operator may run food service for several organizations or locations. Each team member belongs to an organization, and each batch names its owner and handling site. Admin can keep those identities clear while the kitchen, reviewer and reconciliation analyst work from the same parent record.
Pilot one operating organization and an active handling site with a named owner. Admin links the owner to that organization and a platform user. Operations Lead accepts a feasible batch for that destination. Kitchen Lead records preparation and submits a hygiene revision. Quality Reviewer decides the same revision, then Reconciliation Analyst checks the release receipt and external event identities if delivery or payment evidence is involved.
Repeat the case at another site and compare which organization, team member and handling site each batch names. Make one site inactive and resolve the destination before accepting a new order. Leave a failed receipt open until its local effect and external reference agree. [Review the setup phases](/food-safety-haccp/implementation) with each site lead.
For each site, Admin also confirms the team member time zone and organization before a service shift. The owner can then find the right batch while the reviewer follows its decision and evidence.
Features to start with
Organization and Sites
Assign accountable teams, operating entities and food handling destinations.
Ingredient and Fulfillment Movements
Record ingredient consumption, waste and service events without losing the original batch scope.
Production Batches
Follow a service order from a feasible draft through accepted and served scope.
Roles on the team
- Operations Lead
- Operations Lead accepts feasible batches and resolves operational exceptions.
- Kitchen Lead
- Kitchen Lead prepares batch lines against the applicable recipe and records actual preparation.
- Quality Reviewer
- Quality Reviewer decides submitted hygiene revisions independently and records the reason.
- Reconciliation Analyst
- Reconciliation Analyst checks operation effects and provider evidence before closing exceptions.
Set up Food Safety & HACCP your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.