Food Flow Management

There are three types to add products to the Master sheet.

1. Import file
2. Download CSV file
3. Use a link for add individual product

Users have to update following details when adding products into the Master sheet.

• Date of added product in the system
• Product name
• Unit of Measurement 1(UoM),
• Unit of Measurement 2(UoM),
• Cost price per UoM 1 & 2,
• Selling price per UoM 1 & 2,
• Approved Supplier Name,
• Department,
• Open UBD,
• Allergens

They can use following ways to fill the form:

1. Barcode
2. Voice Record
3. Manually fill the form

Following actions can be performed under this section.
 

• List, View, Edit Inbound Goods with details like Departments, Allergens, Batch Code, UoM 1, Product Name,
• Look up the history of the goods inward by supplier, date, Delivery Docket. no, and G. No.
• Observe the established goods inward process.
• According to the established procedure, accept or decline the vehicle’s condition.
• Probe the product or vehicle to check the temperature.
• Adopt remedial measures, such as accepting or rejecting the goods inward based on temperature
• For each new Goods Inwards, create a unique generated number (G/Iwd Number).
• Incorporate Good Inward stocks by scanning the product barcode or filling out the form and adding the necessary details to the system.
• List and examine the products with comprehensive details, categorized by Delivery Docket Number.

1. Prepare the product by cooking it. containing details such the product to be cooked, the amount to be prepared, the date and time of cooking, the batch number, the ingredient status, the ingredient found, the quantity, and the item allergens.
2. Add/Edit Recipe
3. The system recommends which open ingredient, depending on batch code and UBD, should be utilized for production.
4. Determine the updated sell-by date for the newly prepared goods.
5. For the newly cooked product, create a new batch code.
6. Create labels (bar codes) for the freshly cooked product, incorporating details such as the product name, updated batch code, sell-by date, or new UBD.

Here we can make an updated list of the day’s cooked products by creating an after-cook sheet. IT Include details such as

• The batch code
• Original used by date
• Sell by date,
• Quantity
• Allergens
• After-cook temperature
• Date of manufacture
• Time of production
• Product description

There will be a number of cooked foods on this sheet. User can Record temperature, stock level, waste, cooling process and  print labels here.

• Record & View- the cooling process of cooked product or temperature at Specific time after cooking
• Search and add cooking products in the cooling process.
• Take & record temperature at specific (predefined) time.
• Calculate & record (predefined) new sell by date.
• Take reheat temperature action
• Waste and record the quantity of waste product.
• Print the cooling product sticker with required Information.
• Upload the new shelf-life analysis documents.

• List & view the reheat product list with information such as-Date & time of reheat, Product Name, Reheat Temperature, Batch Code, OUBD, Sell by date, Quantity, Allergens & Action Icon.
• Take Temperature through the action icon in the sheet.
• Determine whether or not a temperature is within a reasonable range.
• Check the stock level of the product through the sheet.
• Take action to waste the product if the product is not holding the Temperature.
• See the history of the product.
• Add products in the reheat sheet.

• List, view all products kept in the hot holding with temperature at specific time with information such as- Date & Time, Product Description, Temperature, Unit Name, Corrective action if any & action icon.
• Take & record the temperature of product or unit by probing on product or unit.
• Determine whether or not a temperature is within a reasonable range.
• Check the stock level of the product in the hot hold sheet.
• Take action to waste the product if the temperature of the product is not in the required range.

• Record & view products kept in the various cold counters with information such as- Date & Time, Batch Code, Product description, OUBD, Shelf life, Quantity, Allergens and Action Icon.
• Record & take temperature by probing product or unit.
• Determine whether or not a temperature is within a reasonable range.
• Check the stock level of the product.
• Waste the product
• Record the temperature in the cooling Temp. sheet with time.
• Add products in the traceability sheet by scanning barcodes.

• View task lists as daily cleaning lists, weekly cleaning lists, and monthly cleaning lists.
• Write notes as manager.
• Edit a cleaning list of daily, weekly, monthly cleaning lists.
• Create a cleaning traceability sheet to determine which tasks are unfinished.

• View and print a weekly report of the unit’s temperature, including any corrective action that must be taken, along with the date and time.
• View and print the Weekly Alerts Report, which includes a description of the action taken as well as the time and date it was taken.
• In the alert and temperature weekly report, you can view and print the sensor status.
• View and print weekly inventory stock reports, which include verifying actual stock with verifier name and date, as well as the name of the individual who edited stock in the system with date and cost of the actual product.
• View and print a weekly waste report.