Controlling the receipt of raw materials: make it possible to verify that the ingredients have been received and stored under the right conditions and in temperatures
to prevent the growth of microorganisms that may affect food security.
Pest checks: Pest control records make it possible to verify that the inspections and treatments necessary to prevent the presence of pests in the establishment.
Record the training carried out to the team: the training registers ensure that all staff have received the necessary training to carry out their work safely and efficiently.
Record daily preparations: processing records make it possible to verify that products have been drawn up in accordance with established prescriptions and procedures, which is important to ensure the quality and uniformity of products.
Traceability tests: Records make it possible to monitor the provenance of the proven ingredients and finished products, which is essential in the event of a food alert.
Record donated products: Donation records make it possible to verify that donated products meet the quality and safety requirements.
Keeping control: Demo records make it possible to identify areas where the most waste is generated and taken measures to reduce them, which is important to minimize environmental impact and reduce costs.
Controlling drinking water from the establishment: Water quality records make it possible to verify that the water used in the establishment is drinkable and meets the quality and safety requirements.