Hygiene (HACCP)
Control points, temperatures, deviations, late entries, inspection report and training.
Articles in this topic
- Setting up checkpoints and equipmentHead office decides what is measured and checked, and when. Locations add their equipment – this creates the daily checks.
- Head office
- Partner
- Recording temperatures and checksDue checks are in the hygiene list: enter the value, tap “Record”. If a value is out of range, Symiko asks for the immediate action.
- Partner
- Team
- Working on deviations and actionsWhen something is not right, a deviation is created. This is how you record immediate action, cause, fix and whether it worked – step by step.
- Partner
- Team
- Head office
- Adding checks late and withdrawing entriesYou add forgotten readings later with a reason; you withdraw wrong entries. A record can never be changed or deleted – that is on purpose.
- Partner
- Team
- Inspection report as PDF and link for the inspectorFor the food inspection: create an inspection report for a period, download it as a PDF or share it as a link with QR code and access code.
- Partner
- Team
- Head office
- Recording training and health instructionUpload the instruction under § 43 IfSG, tick off the original as a partner and keep track of whose record is missing or about to expire.
- Partner
- Team
- Head office
- Hygiene and checklists at the store deviceTake readings, record deviations with action and photo, receive goods, report problems and tick off checklists – on the store tablet, with your code.
- Team
- Partner
- Head office
Didn't find what you need?
Inside Symiko, “Help” is always there – in the browser the question mark at the top, in the app under “Menu”: there you'll find the handbook, your support contact and the “Create ticket” button. Questions about your own processes are best answered by your head office. For questions about Symiko itself, write to us at hello@symiko.de.