Food Safety Records & Training in Pakistan

Beyond fridge readings and opening and closing checks, Café QR keeps the other food safety records an inspector asks about: food cooked, cooled and reheated, food kept hot or cold for service, deliveries taken in, probe checks, staff training and your documents. They need the Food safety add-on. Anyone on the team can add records; managers and owners add training and documents.

Food records

Open Safety, then Food records, and pick a tile: Cooking, Cooling, Reheating, Hot holding, Cold holding, Deliveries or Probe check.

1. Type the food (or tap one of your most used foods under the box).
2. Enter the reading. The − and + buttons move it half a degree at a time, which is easier with wet or gloved hands; you can also type it.
3. The form goes green when the reading is safe. If it isn't, it turns red, says why, and asks What did you do about it? You can't save a failed record without an answer.

The safe temperatures follow your country's rules: in the UK, cooked and reheated food reaches 75°C, hot food is held at 63°C or above, and chilled food is 8°C or below (5°C in Ireland and Pakistan). In the US, readings are in °F and follow the FDA Food Code.

Cooling has two steps. Press Start cooling with the food's temperature, then finish it from Cooling now when it goes into the fridge. In the UK, Ireland and Pakistan it must be fridge cold within 90 minutes; in the US, within six hours. Food that has been cooling too long shows on your to-do list.

Deliveries record the supplier (from your suppliers list), whether the goods are chilled, frozen or for the dry store, the temperature on arrival, and whether the packaging and dates were fine.

Probe check: put your probe in iced water (it should read between -1°C and 1°C) and boiling water (99°C to 101°C). If you haven't checked it for 30 days, it appears on your to-do list.

Training

Open Safety, then Training. Choose a team member (or type the name of someone not on Café QR), the course and the date it was completed. For common courses, such as Level 2 Food Hygiene and Safety, the expiry date fills itself in; change it if your certificate says otherwise. Certificates that run out within 60 days are marked Expires soon, and expired ones appear on a manager's to-do list.

Documents

Open Safety, then Documents, to keep your food safety plan (in the UK, your Safer Food, Better Business pack), certificates, pest control reports and delivery notes. Choose the file (a PDF or photo up to 4 MB) and a folder, then press Add document. Only signed-in staff at your café can open them.

Reminders and the inspection report

• The To do now list on the diary and your dashboard shows what is due: failed records without an action, food cooling too long, missed checks, a probe check that is due and expired training.
• If the morning summary is on, it adds a line about anything missed the day before.
• The diary shows the last 14 days at a glance: all done, part done (with what's missing) or nothing recorded. Past days can't be filled in later.
• Inspection now includes food records and training. Choose 7 days, 30 days, 90 days or 12 months, then Print / Save as PDF.