Checklists & schedules

Build the working day around your Irish food-safety system. FSAI's Safe Catering pack separates delivery, refrigeration, cooking and cooling, hot display, hygiene and staff records. Choose the activities your cafe actually carries out, then keep the observations and decisions together for your environmental health officer.

1. 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.
2. Use the Safe Catering record areas as a review list: deliveries, refrigeration, cooking/cooling/reheating, hot display and hygiene. Configure only the checks relevant to your menu and service.
3. At closing, review missed checks and corrective actions with the next shift. Keep the observation, affected food and decision together, so an HSE visit can follow what happened rather than just see completed boxes.

• FSAI: Safe Catering pack ↗

ProCafe ships with food-safety starter checklists — opening and closing checks, cooking, cooling, reheating, hot-holding, cleaning and probe calibration — and you can build your own for anything your kitchen does.

Checklist items match the question being asked: Yes / No / N-A, a temperature, a note, a photo, a date, or a sign-off.

1. Open Checklists and choose Schedule checks.
2. Pick the checklist, the site, and the time windows (opening, midday, closing).
3. Choose weekdays — or days of the month for monthly jobs, like a deep clean on the 1st or probe calibration on the 1st and 15th. You can combine both.

Scheduled checks appear on Today when they're due, and completed runs are kept with who answered and when.

• Temperatures & equipment guide
• Daily checks — feature overview