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Food Safety (HACCP)

Temperature logs, opening/closing checklists, and an audit trail you can hand to a health inspector. Designed for the daily grind — staff complete checklists on a tablet at each station; out-of-range readings escalate.

What you'll see

dashboard.dynabite.net

Food Safety · Today

Today · 04:00 PM checklist

Walk-in fridge temp

Target 0–4°C

2°C

Freezer temp

Target < −18°C

−21°C

Hot hold

Target > 63°C

58°C

Sanitiser concentration

Target 200 ppm

210 ppm

How to use it

1
Configure your stations & probes
Settings → Food Safety. List the stations (walk-in, freezer, hot hold, cold hold, prep) and the temperature target for each. If you have Bluetooth probes, pair them — readings auto-log every 15 min.
2
Build per-shift checklists
Opening, mid-shift, closing. Each checklist is a list of binary tasks (Temp logged, sanitiser concentration checked, ice machine flushed). Assign default to the role that closes / opens each shift.
3
Out-of-range escalation
If a temperature reading lands out of range — e.g. hot hold at 58°C against a 63°C target — the page flashes red and an alert goes to the manager on duty's phone. They can resolve with a corrective-action note (e.g. “Adjusted thermostat”) which lands on the audit trail.
4
Export for inspection
The Audit tab exports the last 30 / 60 / 90 days as a PDF — temperature charts, checklist completion %, corrective actions. Inspectors love it; you save a lever-arch folder of paper.

Gotchas & tips

If a probe goes offline (low battery), the system can't auto-log — it surfaces a “manual reading required” task. Don't ignore — gaps in the audit trail look bad to inspectors.

Different countries / chains have different acceptable ranges. Default to your local code, then document any deviation as a corrective-action note.

Related features

Staff Scheduling

Defines who's on shift and therefore who owns each checklist.

Try it in your dashboard

The fastest way to learn is to click through it once with your own data. Sign in and follow along.

Open the dashboard

Food Safety (HACCP)

What you'll see

dashboard.dynabite.net

Food Safety · Today

Today · 04:00 PM checklist

Walk-in fridge temp

Target 0–4°C

2°C

Freezer temp

Target < −18°C

−21°C

Hot hold

Target > 63°C

58°C

Sanitiser concentration

Target 200 ppm

210 ppm

How to use it

Configure your stations & probes

Settings → Food Safety. List the stations (walk-in, freezer, hot hold, cold hold, prep) and the temperature target for each. If you have Bluetooth probes, pair them — readings auto-log every 15 min.

Build per-shift checklists

Opening, mid-shift, closing. Each checklist is a list of binary tasks (Temp logged, sanitiser concentration checked, ice machine flushed). Assign default to the role that closes / opens each shift.

Out-of-range escalation

If a temperature reading lands out of range — e.g. hot hold at 58°C against a 63°C target — the page flashes red and an alert goes to the manager on duty's phone. They can resolve with a corrective-action note (e.g. “Adjusted thermostat”) which lands on the audit trail.

Export for inspection

The Audit tab exports the last 30 / 60 / 90 days as a PDF — temperature charts, checklist completion %, corrective actions. Inspectors love it; you save a lever-arch folder of paper.

Gotchas & tips

If a probe goes offline (low battery), the system can't auto-log — it surfaces a “manual reading required” task. Don't ignore — gaps in the audit trail look bad to inspectors.

Different countries / chains have different acceptable ranges. Default to your local code, then document any deviation as a corrective-action note.

Try it in your dashboard

The fastest way to learn is to click through it once with your own data. Sign in and follow along.

Open the dashboard