Opening, closing and temperature checks your team actually completes
Checklists start when the shift does. Scan the QR on the fridge to log its temperature; out of range fails the run, schedules a recheck and blocks completion until a corrective action is recorded. Photos, signatures and timestamps stay on the run.
Before and after, for food safety and checklists
Paper logs filled in from memory at the end of the day
Timestamped steps on a phone, started by the shift or a QR scan
A warm fridge noticed the next morning
Out of range fails the run and schedules a recheck
Nobody knows who skipped what
Reports per board: what was missed, where, and by whom
The inspector asks for six months of logs
Every run kept with its readings, photos and signatures. Print or export as PDF
A checklist that runs itself
Opening, closing and line checks are triggered by the shift and assigned to a job or whoever is on. Steps can ask for a number in a range, a photo, a signature, a timer or a scan, and the manager sees what finished early, late or not at all.
- Triggered by the shift, a schedule, another run or a QR scan
- Steps that ask for a number in range, a photo, a signature, a timer or a scan
- Assigned to a job or whoever is on shift, chased when late
- Completed early, late or skipped is visible to the manager
Fridges and hot-holds on a QR code
Each unit prints a QR code. Scanning it starts that unit's check, so the reading is tied to the right fridge every time. Mark the step as a critical control point and a fail schedules a recheck and requires a corrective action before the run can close.
- Each unit prints a QR; scanning starts its check
- Critical control points: a fail schedules a recheck and requires a corrective action
- Daily, weekly or every N days after the last check
- History per unit, on the phone and in reports
Waste and cash, logged in seconds
Item, quantity and reason for waste, with the cost from the supply product. Cash counts with the expected float and a photo of the drawer. Both are boards on the same engine, so they share triggers, photos and reports with everything else.
- Waste log with cost from the supply product
- Cash count with expected float and a photo of the drawer
- Voided entries need a note
- Waste and cash movement reports by location and period
Ready for the inspector
Seven SOP reports by location and period, printable and exportable as PDF. For NYC restaurants, DOHMH inspection results and grades are pulled into Reports next to your own logs.
- SOP reports: overview, routines, waste, cash movement, projects, expenses, staff
- Print or export as PDF
- NYC DOHMH inspection results and grades in Reports
- Starter templates: shift routines, temperature checks, waste, cash log, cleaning
Pricing for food safety and checklists
Start on the free plan. Add the team tools when you are ready, one price per location, unlimited employees, 30-day money-back guarantee.
Premium
Premium and up- SOPs: boards, procedures and runs
- Temperature, waste and cash logs
- Courses, policies, FAQs and contracts
- AI assistant and advanced reports
Premium is $129 per location per month with unlimited employees, and includes everything in Essential and Pro.
Start with PremiumQuestions about food safety and checklists
Short answers. Anything else, support@forkhr.com answers within the day.