Getting started by industryGetting started & supportLINE Official AccountSales emailCustomers & contactsSequencesQuotes & productsContractsOnline meetings & minutesCalendar & schedule boardGoogle CalendarIntegrationsReal estate salesSubsidies & grantsReservations & guestsOrders & menuStore operationsFood safetyShifts & attendanceInventory & purchasingInsightsPeople & payStores & plan
Food safety
Keep HACCP hygiene records, manage expiry dates and lots, and run store inspections by supervisors or HQ. Record daily checks and review them month by month.
3 articlesFor: Restaurants
- Keep and print HACCP recordsRecord daily results for each check item you define (fridge temperatures, cooking temperatures, cleaning and more), review the month in a report, and print or save the record sheet as a PDF.
- Manage expiry dates and lotsRegister prepared items and ingredients, track each batch by the day it was made or defrosted, and record good, use first or dispose in a daily check to cut waste.
- Run store inspectionsSV patrols judge free-form items with ○△× and score QSC automatically; HQ audits deduct points per template item. Confirming assigns the deductions to staff, and you can follow up through improvement reports.