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- Food Safety & HACCP
- Who it's for
- Venue catering
Venue catering
A venue order can involve many portions, a fixed service time and a delivery destination away from the kitchen. The batch owner needs to check capacity before accepting it. The kitchen then records preparation against the accepted lines and the reviewer examines the hygiene check for that same batch.
How Food Safety & HACCP is set up for you
Fixed service time
Use the planned service date and handling site to review feasibility before acceptance.
Partial service
Retain served portions if an event changes after preparation has begun.
Delivery evidence
Match fulfillment event identity and quantity with the parent batch when reconciling an exception.
A venue order can involve many portions, a fixed service time and a delivery destination away from the kitchen. The batch owner needs to check capacity before accepting it. The kitchen then records preparation against the accepted lines and the reviewer examines the hygiene check for that same batch.
Choose a venue order with a fixed service time, handling-site address and several batch lines. Operations Lead checks capacity and allergen declarations before acceptance. Kitchen Lead prepares the accepted lines against an approved recipe and submits a hygiene check with the delivery reference. Quality Reviewer checks the submitted revision and its parent batch before Operations Lead releases reviewed scope. Reconciliation Analyst compares the fulfillment event identity and delivered quantity with the served lines.
Rehearse a late change after some portions were served. Keep the served history and record any ingredient waste separately. If a provider refund is involved, verify its event identity and amount against the same batch before closing the correction. [Follow the correction process](/food-safety-haccp/processes/correction-cancellation) with the venue team.
Use the venue contact and eligibility note during the acceptance check. A changed venue address or delivery reference needs review before the batch owner treats the planned service time as a firm commitment.
Features to start with
Hygiene Checks
Submit a kitchen check, review its revision and control release.
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.