Send this week's EHO-ready compliance report to each store's registered email address.

Set filters and click Run Report.

• All refrigeration units at correct temperature
• Freezers checked and at correct temperature
• Deli area clean and sanitised from previous day
• Cold counter, hot counter and scales clean
• Wash hand basin stocked — soap, paper towels
• First aid kit checked and stocked
• Date labels — all products within use-by date
• Cleaning chemicals stored separately from food
• Manual thermometer clean and functional
• Staff illness check completed
• Fire exits clear, fire equipment in place
• Oil fryer checked — oil fresh, temperature correct
• Raw and cooked foods stored separately

⚠️ Core temperature ≥75°C must be reached. If not achieved, return to cook and recheck.

• All products have correct preparation date label
• All products within 2-day rule or supplier shelf life
• No out-of-date products on display or in chiller
• FIFO rotation verified

Shop manager must sign off deli records at least once per week (EHO requirement). Last sign-off: checking...

Record Original UBD and Sell By date for each serve-over product daily.

• All hot hold equipment off and cleaned
• Unsold hot food disposed and waste logged
• All products labelled for next day
• All fridges/freezers checked — doors closed
• Deli area fully cleaned and sanitised
• Floors swept and mopped
• Bins emptied to external waste area
• All HACCP logs saved today
• Fire exits clear, alarm set, store secured

These appear in the Temperature Log. Set type for correct limits.

Find and fill records that deli managers missed or that need backdating. Select a date range to scan all accessible stores.