Getting Started
If you are a company owner / operations manager, you will need to configure your company food safety settings. Click here for instructions.
Configure your venue
Whilst most of Hopsy's settings are determined by company level managers based on your company 'food safety policy', you will still need to configure your fridge and freezer layout at each venue before you can begin. Click here for how to do this.
It is absolutely essential to keep accurate temperature records in any commercial kitchen.
Hopsy works in line with the 'safer food, better business' working practices to take care of the following features in your kitchen:
Firstly, ensure you have configured your fridges and freezers at each venue. Following this, Hopsy will generate tasks to check the temperature for each of your units with a frequency in line with company settings.
These tasks will land in your daily task list, ensuring employees working are reminded of the need to record these temperatures. Click here for how to complete fridge freezer checks.
Ensuring accurate records are kept of core cooking temperatures should be part of any HACCP plan and it's important to keep at least 12 months of due diligence in proving you have taken every precaution in order to prevent harm when serving food.
The Company 'cooking task' configuration controls how many cooking temperature tasks are generated, but you can click here for instructions on how to complete cooking tasks.
Food Cooling / Cook-Chill Records
Harmful bacteria can grow in food that is not chilled down as quickly as possible. Keeping track of cooling time periods is essential. Keeping records of this is just as important.
Cooking and cook-chill records are not 'tasked' in Hopsy but can be captured and kept securely in Hopsy.
Hopsy provides comprehensive record keeping functions for the following additional critical control points:
Hot holding records
Food delivery temperatures
Food wastage records
Oil change record keeping
Waste oil transfer note storage
Kitchen cleaning checklists
Legionella water checks
Probe calibration records
Visitor health-check records
All functions can be found under the 'Kitchen' dropdown at your venue.
Kitchen Dashboard
Oversee and analyse all kitchen task completion across all your venues. If you are a BDM or Operations manager, head to your 'Dashboards' tab. For venues, you can find your own dashboard on your performance page. Click your venue score to access this.
