Food Safety & Compliance
ProKitchen preparation labels in New Zealand
Identify food prepared under the selected NZ plan method and apply the dates established for that process. Keep the batch and storage evidence behind the label.
ProCafe Pro: NZ$99/month + NZ$49 per extra location, including all Core features. The free trial includes Pro features where Pro is available; a paid Pro plan is required afterwards.
Tuna & sweetcorn mayo
Initials: SRThis label will read
PREPARED Fri 11 Jul · USE BY end of Sun 13 Jul
Allergens: fish, egg
Shortened to the lot's use-byPutting this into practice in New Zealand
Build your routines around the food control plan or national programme that applies to your New Zealand business. For cafes using MPI's Simply Safe & Suitable template, the selected cards and your registered activities determine the work. Keep the completed checks and supporting methods ready for your verifier.
MPI: using a Simply Safe & Suitable food control plan- Review ingredient and allergen changes before printing the next label or publishing a menu chart. Internal labels should help staff identify the actual food, not hide substitutions.
- Assess consumer packaging separately from preparation labels used inside the kitchen. The business remains responsible for selecting the information required for how the food is sold.
What it does
- Owner-confirmed shelf lives
- Each product’s prepared, opened and defrosted shelf life is set by you — ProCafe never invents an expiry. The discard date is computed from the moment your team prints.
- Four label types
- Prepared, opened, defrosted and discard-by labels — each carrying the product name, dates, storage instructions and the staff initials of whoever printed it.
- Allergens and lots on the label
- Labels carry the product’s allergen summary and can reference the delivery lot — and if a linked lot’s use-by is earlier, the label’s discard date shortens to match, flagged as it happens.
- Immutable print history
- Every print is a frozen record. Reprints reproduce the original exactly, expired labels are refused, and nothing can be silently altered.
- Kitchen labels, not retail labelling
- These are operational labels for your own kitchen. They are not customer-facing retail labels — retail and prepacked food labelling has its own legal requirements that this feature does not claim to meet.
- Retail food labels — Pro
- For sites in Australia, New Zealand, Spain and Canada, review product ingredients, allergens, applicable nutrition information, dates and local label requirements before creating a PDF. Saved print snapshots preserve the reviewed version. Availability and required fields depend on the site; this is separate from internal prep labels.
How it works
Set up your products
Add each product once with its shelf lives and allergens — owner-confirmed, never guessed.
Print on shift
Staff pick the product and label type; the label reads exactly what the preview shows, discard date computed.
PDFs for your printer
Download PDFs sized for compatible A4 label sheets (including 21-up L7160) and common thermal label sizes — no proprietary hardware required.
A print history you can stand behind
Every label ever printed is kept as a frozen, unchangeable record — who printed it, when, and exactly what it said. Reprints come from that record, and expired labels are never reprinted.
- Owner-confirmed shelf lives, computed discard dates
- A4 sheet + thermal label PDFs
- Immutable, reprint-safe history
Related features
One place to run food safety and operations.
ProCafe Pro: NZ$99/month + NZ$49 per extra location, including all Core features. The free trial includes Pro features where Pro is available; a paid Pro plan is required afterwards.