Organization and Sites

Organizations identify the operating group, time zone, currency and active state. Team Members link a named staff member to an organization and platform user identity. Food Handling Sites identify the dining room, outlet, venue or delivery destination, with a contact, address, eligibility note and active state. Operations Lead selects the actual handling site when accepting a batch.

A service destination is more than a label. Its address and contact tell the service team where the order is headed, while the eligibility note gives the owner information to review before making a commitment. An inactive destination should be resolved before a new batch is accepted. The organization and owner on the batch establish who is accountable for preparation and follow-up.

Admin maintains the identity records and the relationship between staff and organizations. Quality Reviewer needs access to the batch and its submitted hygiene check to decide a revision, but the review decision remains attributable to the named reviewer. Reconciliation Analyst follows the same parent batch into receipts and external evidence. The team can therefore resolve an exception without confusing the site contact, batch owner and independent reviewer.

• Name the operator. Admin links the organization, staff member and platform user before work is assigned.
• Check the destination. Operations Lead reviews the handling site’s active state, address, contact and eligibility note.
• Preserve responsibility. Keep the batch owner distinct from the site contact and independent Quality Reviewer.

Admin and Operations Lead agree which organizations and handling sites are active for the pilot. Confirm each Team Member has the correct organization and platform identity. Decide who may change site eligibility and who assigns a batch owner. Give Quality Reviewer access to the parent order without transferring the owner’s operational duties.

Create an organization, a named team member and an active handling site for a dining room. Operations Lead assigns that person as owner of a batch and checks the site’s eligibility before acceptance. Kitchen Lead prepares the lines; Quality Reviewer sees the same parent order when deciding its hygiene revision. Change the site to inactive before a second order and ask Operations Lead to resolve the destination before accepting new work.

• Active Food Handling Sites — Check eligible destinations and their contact details.
• My Production Batches — Let the assigned owner inspect their orders and service times.

See the related process and the data model before rehearsing the handoff. The implementation plan sets the order for loading people, products and live batches.