Daily Food Safety Checks

The checks the EHO actually wants to see, done at the right time by the right person. Pilla schedules each task, prompts photo evidence, stamps the time, and chases anyone who misses it. No more clipboard left blank from 11am Tuesday.

1.Number input
Input name *
Mandatory
Walk-in fridge temp

Instructions for staff entering a number *

Take the reading from the digital probe inside the walk-in. Anything from 1°C to 5°C is fine.
Poppi (AI) action
Slack logo
Slack
Send message
Alert the head chef and the duty manager in #kitchen-alerts. Include the reading, the time, and a link to the photo.
Opening checks

Opening fridge and freezer temp checks

First job on shift, before any prep starts. Pilla pings the opener at 7am, walks them through every unit in order, and only marks the open complete once every reading is logged.

1.Number input
Input name *
Mandatory
Walk-in fridge

Instructions for staff entering a number *

Acceptable range is 1°C to 5°C.
Poppi (AI) action
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Slack
Send message
Post the failing unit, reading, and time to #kitchen-alerts and tag the head chef. Hold any prep that depends on that unit until it is signed off.
Allergen control

Allergen menu and display check

Run before service every day. Confirms the printed allergen matrix matches the live menu, the kitchen has the current version pinned up, and the front-of-house allergen folder is in date.

1.Checklist
Input name *
Mandatory
Cross-check against live menu

Instructions for staff carrying out the checklist *

Tick each one off as you confirm it matches the printed menu in the dining room.

Checklist items *

All 14 allergens listed for every dish
Specials board allergens listed
Vegan and gluten-free symbols match the matrix
Add item...
+
Poppi (AI) action
Slack logo
Slack
Send message
Flag the head chef and the GM in #foh-back. Note which dish is wrong and which version of the matrix is on display.
Hand-wash log

Hourly hand-wash log

A push at the top of every hour during service. Two taps to confirm, photo if anyone is mid-wash. Builds the EHO-ready log without a clipboard at the sink.

1.Checklist
Input name *
Mandatory
Hand-wash station check

Instructions for staff carrying out the checklist *

Walk to the kitchen sink and confirm each one.

Checklist items *

Hot water running at the dedicated hand-wash sink
Liquid soap dispenser full
Blue paper towels stocked
Bin not overflowing
Add item...
+
Cross-contamination

Raw and ready-to-eat separation check

Run mid-morning before lunch prep ramps up. Confirms colour-coded boards, separate fridges, and that no raw chicken has crept onto a salad shelf.

1.Single choice input
Input name *
Mandatory
Anything stored on the wrong shelf?

Instructions for staff selecting an option *

Be honest. We fix it now, not after the EHO turns up.

Options *

All correct
×
One item out of place
×
Multiple items out of place
×
Add option...
+
Poppi (AI) action
Slack logo
Slack
Send message
Notify the sous chef in #kitchen. Move the items now and note which staff member stored them so we can refresh their training.
Close-down clean

End-of-night close-down clean

The closer works through every station with photo evidence at each step. Pilla holds the close open until every item is ticked and signed.

1.Checklist
Input name *
Mandatory
Surfaces and equipment

Instructions for staff carrying out the checklist *

Sanitise as you go. Use the green-cap spray, three-minute contact time.

Checklist items *

All prep benches sanitised
Pass and serving surfaces sanitised
Slicer stripped, washed, sanitised, reassembled
Hot holding unit empty and wiped
Add item...
+
2.Signature input
Input name *
Mandatory
Closer sign-off

Instructions for staff signing *

Sign to confirm the kitchen is clean, cold, and ready for tomorrow open.