What can I use Andy’s Tasks and Records Tool for?

Understanding the differences between the Tasks and Records tools will help you organise your restaurant more efficiently and comply with all the HACCP prerequisites.

The Tasks Tool...

Allows you to schedule and automate the periodic tasks your team needs to monitor “Critical Control Points (CCPs)”, such as equipment and surface cleaning and disinfection, temperature control, and equipment maintenance.

The Records Tool...

Allows you to record and document occasional self-controls performed on CCPs, enabling the identification of possible deviations and immediate corrective measures.

What functions are there available in the Tasks Tool?

Time frame function: It allows you to plan tasks throughout the shift.
Task dependency function: It enables you to block the completion of certain tasks until another checklist is finished on the same day.
Frequency function: It allows you to schedule tasks at specific intervals, such as daily, weekly, or monthly.

What functions are there available in Records?

There is no limitation on creating records, and you can create as many as needed per day.

You can view the Record history from the Andy App.

Some of the most common Tasks functions include:

Planning the cleaning and maintenance operations needed to ensure food safety.

Organising opening and closing procedures to ensure they are performed correctly.

Planning and schedulling preventive maintenance for equipment and tools used in food preparation and storage.

Monitoring and controlling hot and cold equipment temperatures.

Verifying and maintaining measurement tools, such as thermometers, to ensure calibration and accuracy.

Checking proper cleaning and disinfection of surfaces and utensils.

Monitoring and ensuring fryers, ovens, and all other equipment are in good condition and functioning properly.

Guiding the team in day-to-day operations and establishing action plans and alerts in case of detecting any issues or risks.

Some of the most common Records funcions include:

Monitoring the receipt of raw materials, verifying that ingredients have been received and stored under proper conditions and temperatures to prevent the growth of microorganisms that could affect food safety.
Recording pest control checks to verify that necessary inspections and treatments have been carried out to prevent pest presence in the establishment.

Documenting team training to ensure that all staff members have received the necessary training to perform their work safely and efficiently.

Recording daily preparations: The records tool helps you verify that products have been prepared following established recipes and procedures, ensuring the quality and consistency of the products
Conducting traceability tests: It enables the accurate tracking of ingredient origin and finished products, which is crucial in case of a food alert.

Documenting donated products to verify that donated products meet established quality and safety requirements.

Monitoring waste: to identify those areas with higher waste generation and take measures to reduce them, minimising environmental impact and reducing costs.
Controlling the establishment's drinking water: To ensure that the water used in the establishment is potable and meets established quality and safety requirements.

Using both tools correctly is key to maintaining a safe and efficient restaurant!

Now, how about finding more now about "Andy's Traceability Tool?”

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