Help & docs
Practical guides for running your cafe on ProCafe.
Set up your site in Ireland
Start with the Safe Catering sections that match your operation, then document your own suppliers, preparation steps, responsible people and monitoring arrangements.
FSAI: Safe Catering packSeparate the opening walk-through from process checks. A clean preparation area at opening does not record the temperature of a lunch delivery or a batch cooled later in the day.
Link the written method to the relevant delivery, temperature or hygiene routine. Keep changes to your menu or process visible in the next procedure review.
Prepare an inspection export for the requested site and dates, with the supporting procedures and action records. Electronic records support the system; they do not certify a HACCP plan.
Getting started
Set up your cafe on ProCafe in a few minutes.
Locations & billing
Add locations, understand pricing, trials and invoices.
Roles & permissions
Owner, manager, supervisor and staff — and who can do what.
Daily checks & records
Complete checks, handle missed ones, and export your records.
Food safety & inspections
Temperatures, allergens, checklists, and the inspection report.
Temperatures & equipment
Keep refrigeration observations separate from cooking, cooling and reheating records, as in Safe Catering's SC2 and SC3 record areas. Identify the equipment or batch that each reading describes.
Checklists & schedules
Separate the opening walk-through from process checks. A clean preparation area at opening does not record the temperature of a lunch delivery or a batch cooled later in the day.
Allergen matrix
Review recipes against the EU 14-allergen categories used in the Irish menu matrix. Include bought-in sauces, garnishes and substitutions, not only the dish's main ingredient.
Kitchen labels
Use internal preparation labels to identify the food and the dates established by your own safe method. Do not turn a default shelf life into a claim that every recipe is safe for that duration.
Inspection report & exports
Start with the Safe Catering sections that match your operation, then document your own suppliers, preparation steps, responsible people and monitoring arrangements.
Suppliers & traceability
Deliveries at the back door, batches, and recalls.
Team & day-to-day
Rota, handover, announcements, stock, tasks, incidents and documents.
Incidents & refusals
Record the actual hygiene or food-safety concern and identify the affected food, delivery or equipment. Separate a rejected delivery from food that has already entered preparation.
Documents & sign-off
Use the training and fitness-to-work areas of Safe Catering when reviewing your team's records. Assign the methods each role needs before they perform that task unsupervised.
Rota, handover & the day-to-day
Plan shifts, pass handovers, post announcements, raise stock requests and assign one-off tasks.
Keep the shift and the follow-up together
Give staff clear tasks and managers the records, reminders and follow-up they need. Open a topic for details.
People & workforce tools
Find people by name, job role or operational tag within your current location permissions. Choose visible columns and save your own views. Owners can archive and explicitly restore eligible staff without deleting their history; private personnel data stays separate.
Security & two-factor
Protect your account with 2FA, recovery codes and trusted devices.
Mobile app
iPhone and Android apps — offline capture, sync and 2FA.
Support
Get help and track your requests inside the app.