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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 개 글대상 업종: 음식점
- 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.