Free guides
Plain-English guides to the rules your kitchen actually runs on — temperatures, allergens, inspections and the records behind them — written for your area and checked against the primary sources. Free to read, no sign-up.
Set up your registration, methods and records around the activities you actually carry out.
Read the guide →Capture the two temperature stages and their times so your team can review the whole cooling process.
Read the guide →Build accurate menu information from recipes and supplier evidence, then keep a reviewed version available to the team.
Read the guide →ProCafe runs the checks these guides describe on your team's phones — time-stamped temperatures, allergen answers, corrective actions — and keeps every record ready for an inspection.
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