Set up check points

A check point says what is checked, how often and within which range. Every reading is later assessed against that range.

The starter set

1. 011. Open Hygiene & HACCP and, at the top, Check points.
2. 022. Choose Create starter check points.

This creates: fridge up to 7 °C, freezer at −18 °C or colder, goods received with temperature and visual check per delivery, cleaning daily with a checklist, and frying oil weekly. These are guide values for the normal case, not legal advice; adjust them to your business. Anything that already exists is not created twice.

Your own check point

1. 011. Under Check points, choose Add check point.
2. 022. Enter Name (for example “Cold room 1”), Type (temperature, cleaning, goods received, frying oil, other) and Cadence (daily, twice daily, weekly, per delivery).
3. 033. For a reading: Target min, Target max and Unit.
4. 044. For a checklist: under Checklist (one item per line), one item per line, up to 30.
5. 055. Save.

An item that is not ticked during a check counts as a deviation and needs a corrective action.

Change and retire

Edit changes a check point. The target range is written onto every record; changing it later never changes an old assessment. If a point no longer exists, retire it with Deactivate. Its records are kept and the retention period still applies. Nothing is deleted.