Food safety log¶
Daily operations → Food safety replaces the paper sheets taped to the walk-in: equipment temperatures, cooking and reheating, cooling, receiving, and opening and closing checklists. Everything is time-stamped with who did it, and comes out as a PDF ready for your health inspection. It's included in every plan.
Limits follow the FDA Food Code
Cold holding 41 °F or below · frozen 0 °F or below · hot holding 135 °F or above · cooking: poultry 165 °F, ground meat 155 °F, whole cuts, fish and eggs 145 °F, vegetables for hot holding 135 °F · reheat to 165 °F · cool from 135 to 70 °F within 2 hours and to 41 °F within 6 hours total. Check whether your county requires anything stricter.
Set up (admin)¶
- Equipment: add each refrigerator, freezer, cold well and hot-holding unit, with the times it gets checked (for example 07:00, 12:00, 17:00 and 21:00). You can change a unit's limit if your inspector asks.
- Checklists: two suggested ones (opening and closing) come ready to edit. Check needs value for items where a number gets written down, like sanitizer ppm.
- Recipes: pick the cooking type for recipes that get checked and whether they get cooled. When they're marked done on the prep list, the final temperature is asked for and a cooling log starts.
- Settings: °F or °C, the grace period (how long after the time a reading counts as missed) and alerts.
Log (kitchen)¶
On the kitchen display, ⋮ menu → 🌡️ Food safety. When something is due, a 🌡️ N due chip shows at the top.
- Due now lists what needs doing: equipment temperatures, cooling logs that need another reading and pending checklists. Tap Log.
- Quick buttons: Equipment, Cooking (or reheating), Cooling and Receiving.
- If a temperature is out of range, Kitchfly asks for the corrective action (with one-tap suggestions) before saving. It's the first thing an inspector looks for.
Cooling¶
Start the log when the food comes off the heat (or when it's marked done on the prep list). Take the temperature at least every hour: the timeline shows the 2 h (70 °F) and 6 h (41 °F) goals. If it doesn't make it in time, it's marked Failed and asks for the action (reheat to 165 °F and start over, or discard).
Receiving¶
Supplier, product, type (refrigerated, frozen, hot or dry), temperature, whether the packaging arrived in good shape and whether it was accepted. A rejection also asks for the corrective action.
Review and correct (admin)¶
- Today: the day's board; use the calendar to see any earlier day.
- Logs: filter by dates, type or Issues only. Correct keeps the original value and who changed it: the log can't be deleted.
- Inspection PDF: includes every reading, the times left not logged, cooking, cooling, receiving and checklists, with a signature line.
Alerts¶
When turned on: an alert when something is logged out of range, when the grace period passes without a temperature or checklist, and when a cooling log runs late. The daily summary email includes how many temperatures were taken on time and anything out of range.