What can I use Andy’s Incidents Tool for?

The Incidents Tool is used to register, track, and resolve issues in a timely manner, ensuring food safety and compliance with regulations.

It allows for the monitoring and swift response to various problems, increasing efficiency in incident management and enhancing customer satisfaction.

Incidents Tool - Examples of use

Data Analysis

Identify recurring problems and take measures to prevent them in the future.

Monitor equipment and facilities-related issues

Daily verification of proper equipment functioning and activation of action plans. For example, corrective measures can be suggested for temperature control when equipment temperatures are incorrect.

Identify issues with kitchen equipment, such as malfunctioning ovens or broken utensils.

Control facility conditions and water potabilisation, ensuring compliance with food safety regulations.

Enhance communication between different departments

Improve coordination in problem-solving processes by automatically notifying the responsible party when an incident is created and closed.

Address efficiency issues in the kitchen or dining area, such as long wait times for dishes or problems with capacity to serve a large number of customers.

Inventory tracking and order management

Identify inventory problems with food and supplies, such as specific ingredient shortages or cleaning supply shortages. Monitor and activate action plans at critical points.

Obtain quick response to food safety-related incidents

Monitor and activate action plans at critical points, such as cleaning records, temperature control of cooked, refrigerated, received, and packaged foods, etc.

This allows for early detection and resolution of problems, avoiding potential larger issues and ensuring quality service for customers.

Examples of food safety-related incidents that may occur in a restaurant include:

Issues with storage temperature.
Improper food storage, such as keeping food at inappropriate temperatures or not properly rotating stock.
Lack of adequate cleaning, such as not cleaning work surfaces or disinfecting kitchen utensils.
Improper food handling, such as not properly washing fruits and vegetables or not cooking food to the
correct temperature.
Cross-contamination, such as not keeping raw and cooked foods separated or not using separate
utensils for each type of food.
Employee issues, such as not following personal hygiene standards or not receiving proper food safety training.

Why are Action Plans important?

Activating action plans for incidents that happen in a kitchen is important for several reasons:

Action Plans prevent future problems: Identifying recurring issues allows to take measures to
prevent them in the future.
They improve efficiency, enabling quick and efficient response to problems, avoiding delays and
increasing kitchen efficiency.
They help comply with regulations: It is essential to comply with food safety regulations and avoid
penalties and fines.
They enhance safety: they helps ensure that food safety-related problems are promptly resolved,
protecting customers and employees.
They improve customer satisfaction: Timely resolution of issues in a kitchen contributes to
increased customer satisfaction and improves the restaurant's reputation.

In summary, activating action plans for incidents that take place in a kitchen is crucial to ensure food safety, comply with regulations, improve efficiency, and enhance customer satisfaction.

Ready!

This may be of interest: What can I use Andy's Traceability Tool for?

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