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Food safety guides for cafes, delis & bakeries

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.

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4 guides · Checked against primary sources · Free to read

Nº 01 · Rules & inspections

3 min read

FDA Food Code basics

41°F cold, 135°F hot, cooking temps, and why the state-adopted version is the one that counts.

Read the guideSources checked September 20, 2026

2 min read

Who inspects US restaurants

The model Food Code, the state and local agencies that enforce it, and finding your authority.

Read the guideSources checked July 17, 2026

Nº 02 · Temperatures & cleaning

4 min read

The temperature danger zone

41–135°F at retail, 40–140°F for consumers — what happens in the zone and the rules that manage it.

Read the guideSources checked September 20, 2026

Nº 03 · Training & running the business

4 min read

Food handler cards

No federal card exists — states and counties decide. The pattern, the known-requirer states, and your program.

Read the guideSources checked September 20, 2026

Records next

Turn the reading into records

ProCafe turns these checks into clean, time-stamped records on your team's phones — organised by site and ready to show at an inspection.

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Riverside Cafe · RecordsPDFCSVXLSX
Site: All ▾June 2026 ▾Food safety ▾
Mon, Jun 112 checks· 0 actions
Tue, Jun 212 checks· 1 action
Wed, Jun 311 checks· 0 actions
Thu, Jun 412 checks· 0 actions
Record pack · United StatesAllergen matrix
  1. 01 Filter by site, month and record type
  2. 02 Export as PDF, CSV or XLSX
  3. 03 Record pack and allergen matrix, ready

Reading done — records next

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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