Food Safety Compliance Made Simple for Restaurants
From kitchen prep to front-of-house, manage HACCP, allergens, and hygiene ratings with digital checklists your team will actually use.
The Challenge
Restaurants operate under constant EHO scrutiny where a single failed inspection can drop your hygiene rating from 5 to 3 overnight - visible on your door and every review site. Kitchen teams work at pace, staff turnover is relentless, and paper HACCP logs get filled in retrospectively or not at all. When an allergen incident occurs or an inspector arrives unannounced, you discover too late that your compliance documentation has gaps nobody noticed.
How Assistant Manager Solves Restaurants Compliance
Each module is designed to address the specific challenges restaurants businesses face every day.
Checklist Management
Restaurants need station-specific checklists (prep, line, pass, front-of-house) that work during service rush without slowing down the kitchen, plus HACCP-compliant temperature logging that inspectors will trust
The Problems
Why This Matters for Restaurants
- Fridge and freezer temperature checks get skipped during busy service, then filled in later with 'estimated' readings that don't reflect actual conditions
EHO inspectors spot inconsistent logs or missing entries, immediately questioning the reliability of all your food safety records and dropping your hygiene rating
- Opening and closing checklists exist on paper somewhere, but each shift does things differently and nobody actually follows them
Critical food safety tasks get missed - deliveries aren't checked properly, hot holding isn't monitored, and cleaning verification doesn't happen
The Solution
How Checklist Management Helps
Digital checklists with scheduled temperature monitoring, photo evidence requirements, and real-time alerts when tasks are overdue or readings exceed limits
Every temperature is logged at the right time with timestamp verification, every cleaning task is documented with photo proof, and managers know instantly when something is missed - before EHO arrives
Use Cases:
- • HACCP temperature logging for fridges, freezers, and hot holding with alerts
- • Delivery acceptance checks with supplier and temperature verification
- • Cooking and cooling temperature logs with time tracking
- • Opening prep checklists by station
- • Service changeover procedures (lunch to dinner)
- • Closing and cleaning verification with photo evidence
- • Weekly deep clean schedules with sign-off
Feature Screenshot
Checklist Management
Real-World Examples
Example 1: Fridge and freezer temperature checks get skipped during busy service, then filled in later with 'estimated' readings that don't reflect actual conditions
Real Scenario
"During a surprise EHO visit, the inspector notices your fridge log shows exactly 3°C every single day for a month. They open the fridge - it's reading 7°C. Your rating drops from 5 to 3 because they can't trust any of your documentation."
Example 2: Opening and closing checklists exist on paper somewhere, but each shift does things differently and nobody actually follows them
Real Scenario
"The lunch shift assumes the morning team checked the delivery temperatures. The morning team assumed they'd do it when they had time. A delivery of chicken sat at 12°C for two hours before anyone noticed - and there's no record of who accepted it."
Risk Assessment
Restaurants face unique hazards from hot surfaces, sharp equipment, chemical cleaning, manual handling, and critically - the 14 major allergens that require specific cross-contamination controls beyond ingredient lists
The Problems
Why This Matters for Restaurants
- Kitchen risk assessments were written when the restaurant opened and haven't been updated despite menu changes, new equipment, and different cooking methods
When a chef is burned by a new piece of equipment or a customer has an allergic reaction to a new dish, your risk assessment doesn't cover the actual hazard
- Allergen risk isn't systematically assessed - chefs 'know' which dishes contain allergens but there's no documented analysis of cross-contamination risks
A customer suffers an allergic reaction and your defence falls apart because you can't demonstrate you identified and controlled allergen cross-contamination risks
The Solution
How Risk Assessment Helps
Comprehensive risk assessment system with kitchen-specific hazard identification, AI-suggested controls for common restaurant risks, and automatic review reminders when menus or procedures change
Every dish, process, and piece of equipment has a current risk assessment, allergen cross-contamination risks are systematically identified and controlled, and you can prove due diligence when incidents occur
Use Cases:
- • Kitchen hazard assessments by station (grill, fryer, prep)
- • Allergen cross-contamination risk analysis
- • New menu item risk assessment workflow
- • Equipment-specific safety assessments
- • Chemical cleaning product risk assessments
- • Manual handling assessments for kitchen porter tasks
- • Front-of-house hazards (hot plates, spillages, glass)
Feature Screenshot
Risk Assessment
Real-World Examples
Example 1: Kitchen risk assessments were written when the restaurant opened and haven't been updated despite menu changes, new equipment, and different cooking methods
Real Scenario
"You introduce a tableside flambé dessert for the new menu. A server is burned during service. HSE investigation finds no risk assessment for tableside cooking with open flame - your generic 'kitchen fire hazards' assessment from 2019 doesn't mention it."
Example 2: Allergen risk isn't systematically assessed - chefs 'know' which dishes contain allergens but there's no documented analysis of cross-contamination risks
Real Scenario
"A diner with a severe sesame allergy reacts to a dish that doesn't contain sesame. Investigation reveals the same oil is used for sesame-coated and plain items. You have no documented assessment of cross-contamination risk in your fryer procedures."
Accident & Incident Records
Restaurant kitchens are high-risk environments with cuts, burns, slips, and manual handling injuries common - plus customer incidents that require careful documentation to defend against claims
The Problems
Why This Matters for Restaurants
- Kitchen injuries are so common that only serious ones get reported - minor cuts and burns are 'part of the job' and go undocumented
You can't identify patterns that could prevent serious injuries, and when a staff member later claims ongoing problems from unreported incidents, you have no records
- Customer incidents like slips on wet floors or allergic reactions are handled in the moment but documentation is incomplete or missing entirely
When a compensation claim arrives six months later, you can't demonstrate what happened, what you did about it, or that proper procedures were followed
The Solution
How Accident & Incident Records Helps
Mobile incident reporting with structured forms, photo capture, witness details, automatic RIDDOR determination, and follow-up action tracking until resolution
Every incident is documented properly at the time it happens, near-misses are captured to prevent serious injuries, and you have complete evidence when claims or investigations arise
Use Cases:
- • Kitchen injury reporting with photo evidence
- • Customer slip, trip, and fall documentation
- • Allergic reaction incident records with full details
- • Near-miss reporting for hazard identification
- • Burns and scalds incident tracking
- • Cut injury documentation with first aid records
- • RIDDOR determination and reporting for serious incidents
Feature Screenshot
Accident & Incident Records
Real-World Examples
Example 1: Kitchen injuries are so common that only serious ones get reported - minor cuts and burns are 'part of the job' and go undocumented
Real Scenario
"A chef develops a repetitive strain injury and goes off sick for months. They claim they reported wrist pain multiple times but were told to 'push through it'. You have no record of any reports and no evidence of what happened."
Example 2: Customer incidents like slips on wet floors or allergic reactions are handled in the moment but documentation is incomplete or missing entirely
Real Scenario
"A customer slips on the restaurant floor and later claims £15,000 for a back injury. You remember the incident but the accident book entry just says 'customer fell'. No witness statements, no photos of the floor condition, no record of what caused the slip."
COSHH Assessments
Restaurant kitchens use multiple cleaning chemicals daily - degreasers, sanitisers, oven cleaners, glass cleaners - often stored and handled by staff with minimal training who need clear, accessible safety information
The Problems
Why This Matters for Restaurants
- Cleaning chemicals are used by staff who don't know what they contain or what precautions are needed - the safety data sheets are in a folder nobody reads
Staff mix incompatible chemicals, use products without PPE, or get chemical burns because they don't understand the hazards they're handling
- When cleaning product suppliers change or new products are introduced, COSHH assessments aren't updated - staff just start using whatever arrives
Your COSHH folder documents products you no longer use while actual products in use have no assessment at all
The Solution
How COSHH Assessments Helps
Digital COSHH assessment system with AI product identification from photos, automatic Safety Data Sheet retrieval, and review reminders when products change
Every chemical product in your kitchen has a current assessment, staff can instantly see safety requirements and PPE needs, and assessments automatically flag for review when suppliers change
Use Cases:
- • Kitchen degreaser and oven cleaner assessments
- • Sanitiser and disinfectant safety documentation
- • Glass and surface cleaner assessments
- • Pest control product safety records
- • Drain cleaner hazard documentation
- • Staff PPE requirements by product
- • Chemical storage and incompatibility guidance
Feature Screenshot
COSHH Assessments
Real-World Examples
Example 1: Cleaning chemicals are used by staff who don't know what they contain or what precautions are needed - the safety data sheets are in a folder nobody reads
Real Scenario
"A kitchen porter mixes bleach with another cleaning product to 'make it stronger' and is overcome by chlorine gas fumes. The SDS sheets were in the office, but nobody had explained the mixing hazard or checked he knew the safety requirements."
Example 2: When cleaning product suppliers change or new products are introduced, COSHH assessments aren't updated - staff just start using whatever arrives
Real Scenario
"EHO asks to see COSHH assessments. Your folder shows 'Cleaner Pro 2000' but you switched to a different supplier six months ago. The oven cleaner the chef is currently using has no assessment - and it's a corrosive product requiring specific PPE."
Training & Development
Restaurants need role-specific training - kitchen staff need Level 2 Food Hygiene, all food handlers need allergen awareness, front-of-house need customer allergy protocols - with high turnover making ongoing tracking essential
The Problems
Why This Matters for Restaurants
- High turnover means constantly training new staff, but there's never time to do it properly - people learn 'on the job' and pick up bad habits
Staff don't follow food safety procedures correctly, allergen protocols are inconsistent, and you can't prove competence when inspectors ask
- Food hygiene certificates expire without anyone tracking them - you only discover gaps when preparing for an inspection or after an incident
EHO finds kitchen staff with expired or missing Level 2 Food Hygiene certificates, questioning your entire food safety management system
The Solution
How Training & Development Helps
Digital training platform with food safety courses, allergen awareness modules, certificate tracking with automatic expiry alerts, and training records accessible for inspections
Every staff member completes required training before handling food, certificates are tracked automatically with renewal reminders, and you can instantly show inspectors complete training records
Use Cases:
- • Level 2 Food Hygiene certification tracking
- • Allergen awareness training for all staff
- • Front-of-house allergen communication procedures
- • Fire safety and evacuation training
- • Manual handling for kitchen and cellar work
- • First aid certification management
- • New starter food safety induction
- • Annual refresher training scheduling
Feature Screenshot
Training & Development
Real-World Examples
Example 1: High turnover means constantly training new staff, but there's never time to do it properly - people learn 'on the job' and pick up bad habits
Real Scenario
"A new server starts on a busy Friday and is 'shown the ropes' by another server. Two weeks later, they tell a coeliac customer that the chips are gluten-free - they aren't, they're cooked in shared oil. Nobody taught them the allergen checking procedure."
Example 2: Food hygiene certificates expire without anyone tracking them - you only discover gaps when preparing for an inspection or after an incident
Real Scenario
"During an EHO inspection, they ask for food hygiene certificates for kitchen staff. Your head chef's certificate expired 18 months ago. Two commis chefs never completed theirs - they were 'going to do it online' but nobody followed up."
Employee Scheduling
Restaurants have variable demand patterns and need flexible scheduling, but food safety law requires qualified supervision - scheduling must balance labor cost control with compliance requirements
The Problems
Why This Matters for Restaurants
- Shifts get filled with whoever is available, regardless of whether they have required food hygiene certificates or allergen training
Unqualified staff work in the kitchen because the rota system doesn't flag missing certifications - you only find out during an inspection
- Labor scheduling is done on gut feel without visibility of actual costs until wage bills arrive weeks later
Busy periods are understaffed (affecting service quality) while quiet periods are overstaffed (destroying margins)
The Solution
How Employee Scheduling Helps
Intelligent scheduling that integrates with training records to block uncertified staff from roles requiring qualifications, with real-time labor cost visibility
Only certified staff are scheduled for kitchen roles, labor costs are visible before shifts happen, and last-minute changes flag if cover lacks required training
Use Cases:
- • Kitchen scheduling with food hygiene certification checks
- • Front-of-house rota with allergen-trained staff requirements
- • First aider coverage verification
- • Labor cost forecasting by shift
- • Event and private dining additional staffing
- • Split shift and break scheduling
- • Agency and temporary staff tracking
Feature Screenshot
Employee Scheduling
Real-World Examples
Example 1: Shifts get filled with whoever is available, regardless of whether they have required food hygiene certificates or allergen training
Real Scenario
"Your sous chef calls in sick on a Saturday night. You call in a commis to cover, not realising their food hygiene certificate expired last month. EHO visits that evening and finds an uncertified person running the kitchen pass."
Example 2: Labor scheduling is done on gut feel without visibility of actual costs until wage bills arrive weeks later
Real Scenario
"You schedule extra staff for what you expect to be a busy Saturday, but bookings are lighter than expected. Meanwhile, Sunday lunch is rammed and understaffed. Your weekly labor cost is 5% over budget but service suffered anyway."
Results Restaurants Businesses Achieve
Other Hospitality Solutions
Ready to Simplify Restaurant Compliance?
Join thousands of UK restaurants using Assistant Manager to protect their ratings and their customers.