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- Food Safety & HACCP
- Who it's for
- Restaurant groups
Restaurant groups
A restaurant group may serve several dining rooms from one operating organization. Each outlet has a food handling site record with its contact and eligibility note. Operations Lead can see the intended service time and destination on a batch before accepting the kitchen commitment.
How Food Safety & HACCP is set up for you
Outlet handoff
Confirm the destination and delivery reference when a kitchen ticket is submitted for review.
Menu control
Keep active menu items and approved recipes tied to the product actually prepared.
Review trail
Let Quality Reviewer decide the submitted hygiene revision while the kitchen retains the prepared scope.
A restaurant group may serve several dining rooms from one operating organization. Each outlet has a food handling site record with its contact and eligibility note. Operations Lead can see the intended service time and destination on a batch before accepting the kitchen commitment.
Choose a dining room with an active handling-site record and a menu item served there. Operations Lead checks the outlet contact, eligibility note and service time before accepting a batch. Kitchen Lead records when the lines were prepared and submits a hygiene check with the table code and guest count. Quality Reviewer compares the submission with the batch and attached evidence before deciding that revision. Operations Lead follows the reviewed release into service.
Change the guest count after review and ask Quality Reviewer to decide the new revision. Keep the first decision attached to the earlier scope. If service has started, retain the served portions while Operations Lead handles the remaining lines. [Plan the rollout](/food-safety-haccp/implementation) with this outlet handoff.
The outlet contact and address should be checked before the kitchen accepts a delivery order. That makes a changed destination visible to Operations Lead while the hygiene reviewer still sees the original submitted scope.
Features to start with
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.