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2/4hr Monitor
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all caught up
Live HACCP Monitor
No equipment yet
Add your first equipment to start monitoring temperatures.
Quick Actions
Open Orders
Tasks
Top Ingredients
Add recipes to see your most-used ingredients
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Recipe cards print directly from your recipes.
Manage recipes at Kitchen → Recipes. Configure your card branding below.
Drag & drop PDFs or photos anywhere on this page (several at once to bulk upload) ·
KITCHEN
Kitchen Hub
← Stock / Item
?
SKU
This page IS the item editor · every field saves as you leave it · recipes reprice live
Pack
You buy
1 for $
It holds (leave empty if it is just one)
Usage & status
On hand Min
Allergens
Australian required names (Plain English Allergen Labelling). Tree nuts and cereals are named individually because a grouped tag cannot answer "is there cashew in this".
← Recipes / Recipe
Active
Main
Portions
This page is the recipe build / costing sheet · click any value to edit, everything recosts live · exports use today's production layouts, unchanged
Batch
—
—raw
→
—cooked
set yield
COOKED YIELD
PORTION SIZE
Cost per portion
—
Sell per portion (inc GST)
$
Margin · Food cost
—
set a sell price
Allergens
Derived from ingredients
Ingredients
Live-costed from stock
| Ingredient | Qty | Unit | Line cost |
|---|
Details category · station · protein · dietary · difficulty · times · photo▾
Method optional · a costing-only recipe needs none · required before a recipe card export▾
Pending 0
Ordered 0
Received 0
← Back to Suppliers
Open Items
0
being monitored
Checked Today
0
temperature logs
Danger Readings
0
out of safe zone
2/4 Hr Active
0
display items tracked
Must Discard
0
exceeded 4 hours
🇦🇺
2-Hour / 4-Hour Rule — Australian Food Safety Standard (FSANZ 3.2.2)
Potentially Hazardous Food (PHF) held in the Temperature Danger Zone (5°C – 60°C):
⏱ Under 2 hours — use immediately or refrigerate |
⏱ 2–4 hours — use immediately, cannot refrigerate |
⏱ Over 4 hours — must discard
📋 Log Food Check
Due Today
—
tasks requiring action
Completed Today
—
this session
Overdue
—
missed scheduled tasks
Total Tasks
—
across all schedules
Select a staff member to start messaging
Timesheets
Open
0 shifts selected
Export to Payroll
Download aggregated hours + pay as CSV for Xero, MYOB, or KeyPay upload.
Export to Payroll
Download aggregated hours + pay as CSV for Xero, MYOB, or KeyPay upload.
Staff
0
Shifts
0
Total hours
0
Total pay
$0
| Staff | Type | Hours | Rate | Pay | |
|---|---|---|---|---|---|
| Pick a date range to preview | |||||
CSV exports open directly in Excel or Google Sheets. For Xero / MYOB native imports, contact support.
On Shift Now
0
clocked in
Shifts
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this period
Total Hours
0h
paid hours
Est. Wages
$0
gross pay
Staff Training
Complete each module to build your skills.
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Configure Roster
Set up areas, sections, and demand templates for your venue.
All changes saved
Areas0
Weekly wage budget
Target wage spend per week for this venue. Used in dashboard cost-vs-budget displays.
$
Leave blank to disable budget tracking.
Sections0
Demand templates0
Venue settings
Est. Cost: $0.00
0.0h rostered
Choose a label type above — each has different fields and formatting for your Brother QL printer.
🍽 Food Prep Label
Preview
RECENT LABELS
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Billing
Your plan and subscription
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Units Registered
0
fridges & freezers
Checks Today
0
readings logged
In Breach
0
above safe temp
Overdue Checks
0
no recent log
Avg Fridge Temp
—
latest readings
🇦🇺
Equipment Temperature Standards — FSANZ 3.2.2 / Australian Food Act
❄️ Refrigerators / Cool Rooms: ≤4°C |
🧊 Freezers: ≤-15°C |
🔥 Bain Marie / Hot Hold: ≥60°C
Recommended minimum check frequency: twice daily (AM & PM). Records must be kept for a minimum of 3 months.
Recommended minimum check frequency: twice daily (AM & PM). Records must be kept for a minimum of 3 months.
🌡️ Log Temperature Check