What this means in practice

  • Start with the records your food safety plan and inspector require.
  • Let staff log checks by tapping, speaking or photographing.
  • Fill in time, location and who did each check.
  • Alert the person on shift and the manager to out-of-limit readings or missed checks.
  • Have the manager review and sign off records daily.

How Lid Vizion approaches it

We start with the business decision and operating context, define ownership and measurable milestones, then use configuration, integrations, automation, or custom software only where each earns its place.