What DOM does today and what's coming. Each service links to the control it supports and shows how far along it is. Try it opens a working copy in your browser, not DOM itself.
Staff record the core temperature of each batch cooked or reheated, against the limit in your own programme.
Each batch of cooked food is timed and temperature-checked through its cooling stages, with the batch closed out on the record.
Staff log food held for service, with temperature or time out of control, so each item is either in limit or dealt with.
Daily, nightly, weekly and equipment cleaning checks from your own programme, done on a phone or tablet and filed by place.
Wash and rinse temperatures for each machine are logged and checked, showing the machine really sanitises.
Each event's food samples are labelled, kept for the retention period and disposal is recorded, ready if a guest falls ill.
Each delivery is checked on arrival for source, date, condition and temperature; anything that fails is kept out of use.
Records that produce eaten without cooking was washed and soaked in a checked sanitiser solution.
A routine check of dry storage conditions, filed by place and date.
A scheduled check that each thermometer reads true, with the steps on the form and a record of the result.
Food out of temperature control during plating is timed, so it is served or discarded inside the limit.
Discarded food is logged with what, how much and why, so waste can be seen and reduced.
When something is out of limit, the food is held, a person with authority decides what happens to it, and the action stays on the record.
Complaints, near misses, inspections and staff illness are recorded when they happen and followed through.
When a batch is recalled, the stock is found, kept out of use, counted and returned or destroyed on record.
Sightings are reported at once and followed up; the contractor's treatment reports are kept on file.
Kitchen, bar, management and setup pages that together run a venue's programme: shifts, jobs, reviews and the plan itself, all sharing one set of records.
An administrator writes a checklist once for a place; staff then complete dated runs of it, with history kept and a due reminder when the window opens.
Every photo taken on the floor can be found again by date, place or item, in a grid or list, and opens back to its record.
A simple log of a cooking session at a place.
A checklist at each station for rest time, temperature, slicing and plating before a dish reaches the guest, saved and shared across devices as you tick.
A notepad per place that saves as you type and is there at the next visit.
Walk the kitchen with a phone: scan the tag on each unit, photograph the display and the probe, and see green, amber or red at once. A supervisor verifies the day.
Sensors in cold units report all day; a unit that stays warm alarms the right person, escalates if nobody answers, and is closed only by a recorded check of the food.
When a timed job is due a tablet rings, either only the one that started the job or every tablet with access to that work area.
From probe readings over time, tells a cook whether a batch will make its cooling limits, so action comes before the limit is missed.
Keeps track of the temperature of hot food in transit, so food loaded hot arrives within its limit.
Chilled bulk food is portioned to a job, timed out of refrigeration and checked for temperature; each job is judged against its limit and cannot close until any breach is answered.
One board per site for each order: assembly, independent check and dispatch stages, with exposure-time and temperature limits, and breaches captured with their correction.
A breach waits until a supervisor who did not record it reviews the cause and action, and accepts it or sends it back. Signed-off records are locked.
Pick an item and see its time and temperature history across production stages in order, with corrections and people, to answer a food safety question.
Output per person-hour per line and day, on a control chart, so ordinary variation can be told from a line out of control; every figure opens to its records.
Shows upcoming services and the items each order needs, intended to feed production jobs.
Plans the day's production from an approved menu cycle, with every record carrying its area, team and customer.
The team sees every job of the day by area, where each stands in time and whether it complies, and can act on several at once.
Shared equipment is washed and checked between products, so allergens and foreign matter do not carry over.
Every piece of equipment and every thermometer a record names is known, with its area, readings owed and limits.
Plan and run audits of work areas against a question set, review them, close out corrective actions, and keep the history.
Keep the questions, weights and guidance in one library and build audit templates from it; changes never reach audits already running.
The report for any audit, plus views across audits: rankings, recurring findings, late corrective actions, rejections, cancellations and best practice.
A verifier reviews any period at once: compliant records verified in one action, out-of-limit readings signed off, and each pattern of missed records answered once with its cause.
Each check knows when it is due. A Today board shows due, late and missed, and a closure such as a holiday stops a check counting as missed.
A kitchen opens its shift's forms from a QR code, signing with a name and signature rather than a login. Reminders go out before a shift closes if it is incomplete.
One record for each supplier, with risk, goods and group categories, and when its next audit is due.
Self-assessment or on-site audits of suppliers, raised on a schedule or on demand, reviewed, closed out through corrective actions and ending in an evaluation.
Supplier results and group performance found, read and exported for decisions taken outside the system.
Records new-supplier requests, quarterly supplier checks and any emergency purchase, so buying outside the approved list is visible.
Record who a contractor is, what they do and a photo of their current certificate, with an approval decision kept per place.
A place gets its own email address for lab, pest and cleaning reports and certificates. Each document becomes a record with a summary and values judged against your limits; anything uncertain waits for a person.
A pest control record and monitoring view as stand-alone services.
Keep the current allergen matrix, mark orders, stop items, record special-request meals and capture reactions on the incident report, so staff answer only from what the matrix says.
Each menu item is written as a recipe of the products actually used, so its allergens follow from the recipe and cannot drift from the food.
On a shared tablet a person taps a card or types a staff number to sign their step, so the record names who did it, not the tablet.
One sign-in across every service, including through your company's own directory, with a plain message when something goes wrong.
Your administrator decides who may use which service and where, limited to certain sites or areas. Access can be checked without signing in as the person, and names stay on records after someone leaves.
Add a person by name and email with roles and groups; they get one email to set a password, show as waiting until they do, and the email can be resent.
Create a shared login for a kitchen tablet with its own name and password, kept clearly separate from personal accounts.
A business can require an emailed code, a trusted device or a listed network before people enter.
When our staff help a customer, their access is logged, ends on its own and is told apart from real members.
Each person's induction, certificates and supervisor status on file, with clearance for food work and retraining after a corrective action.
Counts kept as records are saved: a strip, a daily trend and a calendar for a place, and a roll-up across a whole programme. Each person sees only what they are granted.
A dashboard sized to what a hygiene manager or auditor checks for each control, on time against schedule, batch by batch, or nothing overdue, plus a whole-system overview.
Completion and compliance scores rolled up from work area to site to network, with drill-down, monthly trends, a daily timeline and Excel export.
Read-only productivity and compliance across production sites: overview, rankings and trends, with a compliance view for meal assembly.
For any date, a day summary then one page per job with its own times, readings, outcome, correction and people, ready for an auditor or inspector.
The people who must act are told at once, whoever is accountable is chased until a breach is signed off, and the record shows who was told what and when.
Where a service runs at many places, everyone with access reads the records in one table, opens any of them and exports it. Nothing is edited there.
For any date or period, answers from the kitchen's own records: what happened to every batch, whether washes were done, and what was verified.
Your approved procedures, guides and films appear beside your services, under your own sign-in, so nobody needs a second login.
Upload the standards and contracts you must meet; obligations are drawn out for an analyst to accept, and each proposed service traces back to its clause.
Screenshot guides generated by the same tests that check the build, so they follow the screens.
Show a training film or other approved page at a site or across a programme.
Describe a need in a conversation; a draft of the services that would meet it appears, with a diagram and mock screens, on one board.
Turns an approved service brief into a build plan and backlog for the people building it.
Your enterprise system's product list is mirrored into DOM read-only, so services look items up instead of retyping them.
Two business units stay separate but can read each other's batches where a screen is built for it, for example to trace a batch across them.
Keep the menu and recipes in one place, so each item, its cost and what goes into it stay together.
Place supplier orders from one list and match them later to the invoice.
Write a business rule without code: the input, the outcomes and rules in order. Test it on samples and publish a numbered version that never changes.
Work is set out as programmes of services and named jobs at places, and every record is filed against its job, so completion can be shown per activity. Your administrator adds or removes services.
Set up your own levels and places, pick your place from a tree or cards, and rename the labels to suit your business.
Every record is kept the same way: each save a numbered version, who did what written automatically, and finished records archived by month.
A readable trail of who joined, left or was given a role, group or place, and by whom.
Invitations, access changes and service alerts by email and an in-app bell. Each email carries your logo, and each send is retried and recorded.
An Android app for phones and shared tablets, adding what a web page cannot: card tap, a reminder that sounds, a job brought back after a restart.
Print a label for a place or job; scanning it takes a signed-in person straight there.
Your logo, colours and words on every page, in a choice of languages or locked to one.