A big upgrade to Food Safety
Checklists that know when they're due
Each checklist now has a proper schedule: which site (and area) it's for, and the times it's due, for example Opening 6:00–9:00 or Close 20:00–23:59. Your team sees exactly what's due now, and anything not done in time is recorded as missed, so nothing slips through quietly.
Due now cards show how long is left ("Closes in 40 min") and refresh on their own.
Checks that don't apply on a given day (say, the site is closed for a public holiday) can be excused with a reason, and the reason stays on the record.
Managers can get an email when checks are missed.
Faster for your team on the floor
Big Yes / No buttons, sized for gloved hands.
A ± button on temperatures, so freezer readings like −18 °C are easy on any phone or tablet.
"Now" fills in the current time on date and time questions.
"Not applicable today" can be switched on for checks that don't always apply.
When a reading is out of range, the screen says why ("Must be 5 °C or below"), shows your instructions, and asks "What did you do?" from a short list. The answer is saved and never blocked, and the action is recorded.
Submitting is one tap, with a clear confirmation.
A kitchen checklist screen
You can now turn your kitchen's own iPad, phone or computer into a dedicated checklist screen.
As a manager, open Daily Tasks or Run a Checklist and tap Hand over to kitchen.
Staff tap their name and enter their PIN once, then work through as many checklists as they need.
The screen signs them out after 3 minutes without a tap, or when they tap Done.
Your dashboard stays locked behind your password while the device is handed over. To take it back, tap Manager: exit to dashboard. If you'd prefer managers to be fully signed out instead, owners can switch that on under Settings.
Please note: this is for your own kitchen devices. Your SmartProbe tablet stays dedicated to collecting probe readings and isn't used for checklists.
Building checklists is simpler
One editor for both Daily checklists and Safety procedures.
Temperature limits from the standards: pick "Chilled food: 5 °C or below", "Frozen food: −15 °C or below", "Hot holding: 60 °C or above" or "Cooked or reheated: 75 °C or above", or set your own. You'll get a warning if your own limit is looser than the food safety standard.
"If it fails, tell staff…" guidance on any item that can fail.
Test as Staff shows the checklist exactly as your team will see it.
Duplicate any checklist, or Start from the library of ready-made checklists.
Your own corrective actions: add your own wording for the "What did you do?" choices, or hide the standard ones you don't use.
The new Food Safety Overview
Food Safety → Overview is your new first stop. It shows:
what needs attention right now: checks due or overdue, problems with no action recorded, and runs waiting for sign-off;
every check due today at each site, and who did it;
completion and on-time rates for the period, with the numbers behind them;
which checklists and areas are most often missed, and how each site is trending week to week;
a "Worth a look" section that flags records that may have been filled in without being done, such as checklists completed in seconds or the same temperature entered every time.
Every figure links straight to the records behind it.
Reports and inspector packs
Food Safety → Reports gives you a compliance report for any site and date range, with:
a PDF report: completion, missed checks, failed answers and what was done about them, sign-offs, and who did the checks;
an inspector pack: a single PDF of every checklist in the period in full, including limits, pass or fail, photos, signatures and sign-offs, ready for an environmental health officer;
spreadsheets (CSV) of scheduled checks and every answer.
The logs now include a Scheduled checks view as well, so missed checks sit alongside completed ones.
Getting started is quicker
New to checklists, or starting fresh at a site? Food Safety → Set up walks you through it in a few minutes:
Pick your type of kitchen.
Choose from ready-made checklists based on the FSANZ Food Safety Standard 3.2.2A record-keeping requirements. They cover receiving deliveries, cold and hot holding, cooling, reheating, cleaning and sanitising, thermometer checks, and training, plus opening, closing, weekly cleaning and pest checks.
Choose your sites and add your kitchen staff.
The Overview also shows a short Finish setting up checklist until everything is in place.
A few things we'd ask you to check
Confirm your checklist times. If you already use checklists, we've moved them onto the new schedules and set sensible times for you. Open the Checklists Hub and look for the "Please check these checklist times" note. Until you confirm (or change) the times, those checks are shown to staff but aren't counted towards your compliance figures.
Record your food safety supervisor. Each site's page now has a place for your food safety supervisor and their certificate expiry date. This appears on your reports and inspector packs.
Choose who gets emails. Under Notifications, you can subscribe to:
Weekly Compliance Report: a Monday morning summary of last week;
Checklist Failure: an email when a checklist is submitted with failed answers;
Checklist Overdue Escalation: an email when checks are missed.
Two small changes to be aware of:
The switch that used to be called "Require Manager Sign-off" is now "Staff sign when submitting", which is what it always did. There's a new, separate "Manager must sign off" switch if you want a manager to review runs.
"Tick when done" items (previously checkboxes) must now actually be ticked before a checklist can be submitted.
Your existing checklists and past records are all kept. Checklists that have been used can no longer be permanently deleted, so your history is always safe, and deleted checklists can be restored.
As always, if you have questions or feedback, just get in touch. We'd love to hear how it works in your kitchen.
