Daily and weekly checks, cleaning, suppliers, training, Prove it records, allergens and the 4-weekly review. Each site keeps its own records.
Write down anything that went wrong and what you did about it: a fridge reading out of range, a delivery rejected, a new supplier, a staff sickness.
By signing, you confirm the safe methods were followed today and the checks above are a true record.
Do these once a week, at the end of the last trading day. Edit the list in Setup.
Tap a day to open its diary page.
| Date | What |
|---|
Regular checks that aren't part of opening or closing: probe thermometer accuracy, door seals, water filters. Tap Done when a check is complete and add a note if anything needed fixing.
What gets cleaned, how, how often and by whom. Use a food-safe sanitiser that meets BS EN 1276 or BS EN 13697 and follow its contact time. Mark each task done as it's completed.
Use this to prove your safe methods work: probe the core temperature of a dish, time how long food takes to cool, check a delivery, or test your probe thermometer. Record what you did if a result fails.
Upload this site's allergen matrix or menu allergen sheet as a PDF so staff can open it here. The chart below is kept separately and can still be edited by hand.
Uploading PDFs needs edit access to this diary. You can still open the PDFs above.
Upload an existing HACCP plan or risk assessment and Claude turns it into an editable table. Or start a new one from a template.
Converting uses your Claude account; the first time, Claude asks you to allow this page to use it. Only the converted version is saved, not the original file.
Upload the report or letter from your Environmental Health Officer. Claude pulls out the inspection date, your rating and scores, and every issue the inspector raised, so you can tick each one off as it's fixed.
This uses your Claude account. Only the extracted details are saved, not the original file.
Staff handbooks, induction checklists, policies and procedures. Upload one and Claude lays it out as a clean, editable document, or start from a template.
Converting uses your Claude account. Only the converted version is saved, not the original file. Everyone with access to this diary can read these documents, so don't upload anything with staff personal details such as bank, National Insurance or medical information.
Everyone who supplies you with food or drink. An inspector may ask to see this so food can be traced back if there's a recall.
Who to call when something goes wrong: a fridge breaks down, you spot pests, the water goes off, or you need advice from your local council.
Record the date each person was trained on each safe method. Train new staff before they handle food, and refresh when methods change.
The record is saved at every ticked site, replacing that person's record there. Unticking a site doesn't remove them from it; use Remove person on that site's Staff training tab.
Every four weeks, look back over the diary and answer these questions. If anything has changed, update your safe methods.
Closed days aren't counted as missing in the history or the Needs attention summary.
Untick a check to turn it off at this site without deleting it. Checks marked “This site only” are kept when the shared setup is published.
Copy this site's opening, closing and end-of-week checks to other sites. Each site keeps the checks it has turned off and its “This site only” checks. Fridges, site details and all records stay as they are.