Features
The records, the people, and a pack an officer can read
Easy FCP is the daily record book for an Australian cafe or restaurant. The first release is the food safety management tools, kept on a phone and attributed to the person who did the check.
Setup
The right list for the state, the category, and the day
You choose a state or territory, and your category under the food safety management tools (Standard 3.2.2A).
Category one venues — cafes, restaurants, takeaways and caterers that process unpackaged potentially hazardous food into ready-to-eat food — see prescribed activities they actually did that day:
- Receiving
- Storing
- Processing, including cooking and cooling
- Displaying
- Transporting
- Cleaning and sanitising
Category two venues retail unpackaged ready-to-eat potentially hazardous food they did not make, other than slicing, weighing, repacking, reheating or hot-holding. Their setup centres on the Supervisor and training registers, not a processing diary they are not asked to keep.
Opening and closing checks sit on the category one list as well, so the start and end of service are in the same place as the temperatures.
Daily records
Temperatures, cooks, cooling, and the clean
- Fridge, freezer and hot-hold temperatures
- Deliveries and receiving, including a refusal
- Cooking
- Cooling on the two-hour and four-hour rule
- Reheating, hot-holding and transport
- Cleaning and sanitising
- Opening and closing
- The staff member who made the record
Cold food is recorded against the usual hold of 5°C. Hot-held food is recorded against 60°C. Those are Food Standards Code limits, not figures Easy FCP invented. A cook temperature is the reading you took. The product does not pretend one number covers every food.
The clock for the first stage starts when the food reaches 60°C, not when it leaves a hotter pan. For category one businesses, a record is made on each day the activity happens and kept for at least three months. Electronic records are allowed.
Cooling · steamed rice
- 12:05 pm60°CTwo-hour stage starts
- 2:05 pm21°CFirst check due
- 6:05 pm5°CSecond check due
Sample times, not a saved record.
People
Supervisor, training, and the whole team on the base plan
- Food Safety Supervisor certificate on file, with the expiry date
- A reminder ahead of the five-year point certificates commonly use
- Food handler training records, included, not sold as an add-on
- Unlimited team members. The base plan is not capped at one login.
- Phone, tablet and computer share the same records
Owners invite staff. Each person signs in as themselves, so a temperature is not an anonymous tick.
When something is out of range
A corrective action, and a photo if you need one
If a reading is outside the range, the record asks what was done before the task is finished. The action stays with the reading, under the name of the person who wrote it.
A photo can be attached to a cleaning check or to an item that failed. It is evidence of what you saw, not a sensor feed.
Corrective action · sample
Walk-in chiller · 8.4°C
Above 5°C
Moved the dairy to the backup fridge. Technician called. Recheck 4.1°C at 3:10 pm.
Recorded by the person who checked · photo on the failed check
Offline and reminders
The cool room does not have to have reception
Records made with no signal stay on the phone and sync when the connection returns. That includes the back dock.
Scheduled reminders cover the checks still open, so the list does not depend on someone remembering after the rush. There is no app-store install to describe in this version: staff use the phone, tablet or computer they already have.
Inspection day
One pack for council
Choose the dates. Easy FCP gathers daily records, corrective actions, the Food Safety Supervisor certificate and the food handler training register.
The reader is a council environmental health officer, not a separate auditor product. The pack is in the language you recorded. This preview does not generate a file.
Ready for the visit
- Daily records3 months
- Corrective actionsWith the reading
- Supervisor certificateOn file
- Training registerOn file
Allergens
Plain English Allergen Labelling names
PEAL is the name used in Australia. It sits in Standard 1.2.3, and has been mandatory since 25 February 2024. The matrix uses the required declaration names. Tree nuts are named individually, not grouped as “tree nuts”. Wheat and gluten are separate declarations.
The first release includes the matrix and a simple customer-facing export, as a QR code or a PDF, for the counter. Substitution rules, and scripts for staff to read aloud, are not in the first release.
Tree nuts, each by name
- almond
- Brazil nut
- cashew
- hazelnut
- macadamia
- pecan
- pine nut
- pistachio
- walnut
Cereals and gluten
- wheat
- barley
- oats
- rye
- gluten
Highlighted chips are declared separately from each other.
Other required names
- crustacean
- mollusc
- egg
- fish
- lupin
- milk
- peanut
- sesame
- soy
- sulphites
Sulphites appear when they have to be declared. The customer sheet uses these names. It does not replace a conversation when a dish changes.
Receiving and recall
A refusal stays on the delivery. A batch can be found again.
Supplier and batch are part of the receiving record. If a delivery is refused, that refusal is written on the same record.
If you later need to trace a product, search by supplier or batch. This is a search of your own records. It is not a live feed from a regulator.
Hardware
The thermometer you already own
Easy FCP does not sell probes, wireless sensors, loggers or gateways, and it does not require them. Staff type the reading from the thermometer on the line.
Only where it is required
A Food Safety Program is not the default
Ordinary restaurants in New South Wales, Western Australia, South Australia, Tasmania, the Australian Capital Territory and the Northern Territory generally do not need a separate written Food Safety Program.
Victoria asks class 1 businesses for a program. An ordinary restaurant is usually class 2, and needs one only for listed higher-risk processes such as sous vide, off-site catering, ready-to-eat food made with raw egg, or raw or rare mince. Queensland asks for an accredited program if you cater off-site, if on-site catering is your primary activity, or if you serve potentially hazardous food to vulnerable people, including hospitals, aged care and childcare.
A program module is planned as an optional extra for those cases. It is not in the first release, it has no price in this draft, and it is not switched on for venues that do not need it. The state guide has the detail.
Scope
Not in the first release
- Wireless sensors, loggers or gateways. The product is software only.
- Rostering, clock-in, payroll, inventory, point of sale, accounting connections such as Xero, and team chat. These are not part of Easy FCP.
- Pest logs, a chemical safety data register, and waste or expiry tracking. Deferred, and not in the first release.
- A Food Safety Program or HACCP builder turned on for every venue.
- Allergen substitution rules, and scripts for staff to read to a customer.
Preview — trial signup coming soon. Nothing here creates an account.