kitchen/
SNDR Eldhús
The kitchen's internal control, entered on a phone in eight seconds instead of the laminated sheet on the walk-in door. The same forms the Icelandic food authority asks for, every deviation with its response, and the pack ready for any period.
The system is built and tested. Everything listed below exists and works. The sample business is Gistihúsið Fell, which does not exist.
read regulation.103_2010
Every food business in Iceland must run HACCP-based internal control. Restaurants, hotel kitchens, bakeries and canteens are class 2, where the food authority (MAST) itself lists which records are mandatory.
Goods receiving, storage temperatures, heating and cooling, hot holding, and the yearly review. Cleaning, training and maintenance are recommended, and without them the manager must explain verbally how good practice is ensured.
Fridge 0 to 4 degrees. Freezer 18 below or colder. Hot holding at 60 or above. Core temperature 75 after cooking. Cooling from 65 down to 10 within three hours. The system knows them all and judges each reading as it is typed.
The sheet on the door accepts any number. The system will not accept a deviation without what was done about it. That is not stubbornness, it is what the inspection is actually checking.
MAST's wording is that documented internal control must be available to the inspector at any time. The pack here is that: pick a period and it opens, printed or on the tablet.
The system is built on MAST's internal control forms, but it is not approved by MAST, because no such approval exists. The municipal health inspectorate carries out the inspection and judges what it sees. The pack supports that; it does not replace it.
read process.kitchen
Every fridge, freezer and hot cabinet is a tile. You tap it, type the temperature with a comma the way the probe shows it, and the screen says at once whether it is within limits.
The paper form has a column called signature. Here you pick your initials with one tap and they travel with the entry into the pack. If the reading is a deviation a box opens for the response, and the entry does not go in without it.
The owner picks a period and gets one page in the order of the forms: storage day by day, deliveries, heating and cooling, cleaning, handovers, staff, maintenance, review. Deviations highlighted with their responses. Printed to PDF or handed across the counter.
open shift
Four for the shift, which the kitchen key opens. Four for the owner, which the kitchen key does not see.
01shift()
Every unit as a tile with its last reading, when and by whom. Green is within limits, amber is not logged today, red is a deviation. Licences about to expire show at the top.
02receiving()
Supplier, product, chilled or frozen, temperature on arrival and the three things to look at: packaging, dates, labels. This is form 1 and traceability in one go.
03heat()
Core temperature after cooking and reheating, the hot cabinet, and cooling with a clock: the moment you enter when it started, the screen says by what time the food must be down to 10 degrees.
04cleaning()
The cleaning plan as a checklist, daily and weekly. And the handover: what broke, what ran out, who complained, what was in the till. One per day, the last one stands.
05overview()
How many days last month had every unit logged. Each unit's temperature over time, the day's high and low, with the limits as lines. A fridge climbing week after week shows there three weeks before it fails.
06deviations()
Every deviation of the period in one list, with what was done. The page the inspector asks for first and the owner should read on Mondays.
07pack()
Pick a period, press the button. Same order as MAST's forms. An entry that reached the system long after it was made, say from a walk-in with no signal, carries both timestamps.
08keys()
The kitchen key is typed into the phone that hangs in the kitchen and opens the shift, nothing else. The owner key opens everything. The system refuses a kitchen key that is the same as the owner key.
read screenshots.kitchen
Three from the phone, because that is where it is used, and three from the owner's screen. Taken from the running system, not drawn.
Five units, the state of each, and a licence expiring in three weeks at the top.
The day's deliveries with temperature and what was checked. A deviation in red with its response.
The checklist, who ticked what and when, and the handover below.
Thirty days as cells, green when every unit was logged. Below it the dessert fridge at Fell, which has climbed almost two degrees in a month and crossed the limit last week.
A door left open, a delivery that arrived too warm, a cooling that took too long. Each with its response, because the system would not take them otherwise.
Period chosen, pack opens. What is in it is listed below, in the order of the forms.
Gistihúsið Fell is an invented example. The staff, the suppliers and the readings in the pictures do not exist.
read reuse.kitchen
You are already required to write all of this down. The system throws none of it away.
Every delivery with its temperature and checks becomes a table of suppliers: how often each came, how often something was wrong. The one who keeps arriving warm shows up, with dates.
A failing fridge climbs slowly for weeks before it stops. On paper nobody sees it. On a chart with the limits as lines it shows at once, and the service call goes in before the stock goes.
The checklist that has to be filled in anyway gets four more lines, and an owner with two sites knows in the morning what happened at night without scrolling a group chat.
Every staff member has a date and a description of their training, as form 6 requires. It is also the list of who needs training before they sign their first reading.
The entries are yours. You can always fetch them all as data, not just as a pack.
read package.restaurant
One website with a real menu, hosted and updated monthly, and the kitchen within limits. One figure a month.
Bought separately the month costs 49.800 kr. In the package 44.900, which saves 4.900 kr a month. The kitchen on its own, without a site, is 19.900 kr a month and works for a kitchen whose website lives elsewhere.
All prices excluding VAT. You get a fixed price before anything starts. Foreign systems doing the same in English cost from around 11.000 to 27.000 kr a month for the logging alone; check that yourself, do not take my word for it.
read status.kitchen
Every line here is built and tested. None of it is in use at a customer yet, and that stays written here until it changes.
ready
What is not built and therefore not sold here: the menu as the source of allergens and plate cost, and reading supplier invoices. Both rest on the same entries and are the next steps, but they do not exist today and will not be promised until they do. The same goes for confirmation from a health inspectorate that the pack stands in for the paper: the rules do not specify a medium, and I will ask before I assert it to you.
open conversation
If the answer is a drawer or a clipboard, I will set up a sample with your units and your staff in fifteen minutes and you log a reading on your own phone. It costs nothing and commits you to nothing.