Checklists & schedules

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.

1. Review the cards selected for your registered activities before configuring opening and closing lists. Include the practical hygiene, cleaning and storage checks your own plan calls for.
2. Capture delivery and food-process observations when those activities happen. A daily completion status does not replace the record for an individual cooking, cooling or reheating process.
3. Review missed checks and what happened when something went wrong. Keep the action and supporting evidence accessible for the verifier, including changes made after the last verification.

• MPI: using a Simply Safe & Suitable food control plan ↗

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