Food safety flows you can run: forms that check answers, that open , sign-offs by role, timers that go overdue, and a record of every change. No sign-in.
These flows work the way DOM's do, but this copy runs in your browser with sample data, so it isn't connected to DOM and nothing you enter leaves this device. are examples: yours come from your plan and your law. Switch role at the top to act as the next person, and move the clock to see what goes overdue.
Temperature round
Read each unit by hand. Type it or take a photo of the probe. Anything out of limit opens a corrective action.
Cooking or reheating
Read the centre of the thickest part. If it hasn't reached the limit, keep cooking and read it again.
Cooling, with a hand probe
Key the readings as the food cools. The clock judges each stage from the readings alone, and a missed limit can't be typed away.
Cook-chill, with a probe in the food
A probe stays in the batch from cooking to chilled. Readings arrive on their own, and each stage passes or fails as the food crosses it.
Fridge alarm from a sensor
A sensor watches the unit all day. Leave the door open and see the alarm, the escalation, the food check, and the rule that one good reading doesn't close it.
Checking a thermometer
Test a probe in ice water. If it's more than the tolerance out, take it out of use until it's fixed or replaced.
Receiving a delivery
Check each line of a docket. Each line is accepted or rejected on its own, and its lot is kept so you can trace it later.
Approving a supplier
A supplier needs a current certificate and a named contact. An expired certificate can't be approved.
Close-down cleaning
Tick the tasks, test the sanitiser against the strength its water temperature needs, add a photo, and have someone else check it.
Pest sighting
Record what was seen and where. A live pest or food contact opens a corrective action.
Special-request meal
Pick the allergens and a dish. The sample menu's matrix blocks an unsafe dish, and the meal can't be released until a second person checks it.
Internal audit
Score the kitchen. Findings go to the area's supervisor to fix, the quality lead verifies them, and reviewers can't change the answers.
Complaint or inspection
Capture it the same way every time. Anything suggesting illness or a reaction goes straight to a corrective action.
Corrective action and product hold
Any breach above lands here, or start one yourself. Hold the food, decide its fate, fix the cause, and have someone else verify it.
Training certificate
Record a certificate and its expiry. An expired one opens a corrective action.