Checklists & schedules

Set up records for the authority that regulates your US establishment. The FDA Food Code is a model used by state and local jurisdictions, with different editions and amendments in force. Choose the site's state, review the local requirements, and connect person-in-charge reviews to the actual food processes.

1. Separate the person-in-charge opening review from receiving, preparation and service observations. Include employee-health and hygiene checks appropriate to the establishment's procedures.
2. Schedule refrigeration and hot-holding checks, then use process records for cooking, cooling and reheating. Select the applicable local controls instead of assuming every state follows the same Food Code edition.
3. At shift change, review missed checks, food removed from service and actions still open. Keep the responsible person and follow-up with the event for the local health department's review.

• FDA: Food Code and jurisdiction adoption ↗

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