What can I use Library for?

Andy’s Library allows you to store files in various formats such as videos, photos, and documents.

Users have access to the information posted on the Andy App according to their roles and they can consult or download it as needed.

Here are some examples of how our customers use the Library to organise their files into different categories.

Andy's Library: Examples of Use

Training

You can use the library as a training hub for your team. You can attach:

Instruction manuals for opening, shift handover, and closing of the front and back of the house.
Best practices manuals or videos.

Food handler certificates.

Temperature measurement protocols.

Instructions for using Andy.

How-tos for new team members.

Procedures for delivery personnel.

Secondary expiration dates.

Technical data sheets for prepared products

Ensure that standardised recipes are followed in all stores:

Attach all recipes and procedures whether in text or video format.
Create a photo gallery showcasing dish presentations.

Use this resource in prepared food templates as a response format for accessing recipes and/or procedures.

HACCP

Keep the HACCP Manual up to date. You can attach:

Supplier lists.

Pest control records.

Laboratory analyses.

Sanitary inspections.

Local sanitary registration.

Human Resources

You can create a CV folder and refer to them when you need to expand or reinforce your team.

Cleaning and disinfection

Providing safe food to your clients requires establishing cleaning and disinfection protocols. You can attach:

Safety data sheets and technical specifications for cleaning products in the Library, describing each one of them, its usage instructions, dosage, and designated area of use.
Cleaning and disinfection protocols per zone.

Useful contacts

You can have an updated list of useful contacts for Andy users to refer to when needed:

Include contacts for maintenance, pest control, quality, emergencies, employees, suppliers, etc.

Food allergens

As menu dishes change or when switching suppliers or brands, allergens may vary:

Update the allergen list

Expiry dates

Proper labelling is essential to avoid food contamination. You can include:

Shelf life of all products with changes in their status (frozen, thawed, opened, etc.).

Alerts for changes in the location.

Video on how to label with Andy.

Temperatures

Temperature is a factor that can significantly impact food safety. Establish critical minimum and maximum temperature limits to ensure equipment control. You can attach:

Temperature measurement protocols for both hot and cold equipment.

Acrylamide control.

Freezing and thawing processes for products.

Action Plans

Every team member should know and have the necessary information on how to act or what to do in specific incidents:

Attach the critical control points (CCPs) to monitor with their corrective actions in case of deviation or incident.

Promotions

Comunicate all current promotions with your team members;

Include the promotions currently taking place in each store, and don't forget to communicate them through Andy’s logbook.

And there you have it!

Make sure you use Andy’s Library tool for organising and storing different files related to training, HACCP, HR, cleaning, contacts, allergens, expiration dates, temperatures, action plans, promotions and a lot more!

Interested in finding out more about What to use Andy's Audit Tool for?

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