What can I use the Library for in Andy?

TheBookstoreean Andy tool where files can be stored in different formats such as: videos, photos and documents.

Users have access, according to their role, to the information published inAndy Appand they can consult or download it when they need it.

Below are a few examples of how our customers use the Library by organizing their files into different categories.

Examples of use

Training

Use the library as atraining centrefor your team.You can attach:

Instruction manuals in opening, shift pass and closure of living room and kitchen.
Manual or video of good practice.
Certificate of food handlers.
Protocol in temperature taking.
Instructions with Andy.
Guide for new members.
Procedure for distributors.
Secondary expiry.

Data sheets for elaboration

Make sure that standardized recipes are followed in all premises.

Attach all recipes and procedures, they can be in text or video format.
Create a photo gallery of the dish presentation.
Use this resource in the elaboration templates as a response format so that they can consult the recipes and/or procedures to be followed.

Happic

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

List of suppliers.
Pest controls.
Laboratory analysis.
Health inspections.
Health register of the premises.

Hrh

You can create a resume folder and consult them when you need to expand or strengthen the team.

Cleaning and disinfection

Cleaning and disinfection procedures are necessary to provide safe food. You can attach:

The safety sheet and data sheet of cleaning products describing each product, its mode of use, its dosage, its area of use, etc.
Cleaning and disinfection protocol by area.

Useful contacts

You can have an updated list of useful contacts for Andy users to consult when they need.

Schedule maintenance contacts, pests, quality, emergencies, employees, suppliers, etc.

Food allergens

As dishes change or change suppliers or brand, allergens vary.

Update the Allergen List.

Expiry

Labelling correctly is essential to avoid contamination in food.

You may include:

The service life list of all products with their change of status (frozen, thawed, open, etc.).
Alerts in changes at the premises.
Video of how to tag with Andy.

Temperatures

Temperature is a factor that can seriously alter food safety. It sets minimum and maximum critical temperature limits ensuring control of equipment. You can attach:

The temperature-taking protocol in cold equipment as hot.
Acrylamide control.
Freezing and thawing process of products.

Action plans

Every team member must know and have the necessary information on how to act or what to do in the face of certain incidents.

Attach the CCPs to control with their corrective actions in the event of deviation or incidence.

Promotions

Communicate promotions.

You can include menu promotions made in each store and don't forget to communicate it for the diary!

Ready! You know what to use Bookstore for. Now you may be interested in learning aboutHow to use Library?

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