Self-monitoring with NSnappy®

All self-monitoring tasks covered in the kitchen and customer areas

A self-monitoring plan that takes into account the requirements of critical control points (HACCP) ensures a high and consistent level of food safety, saving time and improving the quality of work. With NSnappy, you can manage the work of your professional kitchen so that all critical control points are managed through the service, with the points taken into account according to their level of complexity.

Automatic temperature monitoring

Automatic temperature monitoring ensures the right temperature in dry, cold and freezer storage facilities. It alerts you when the temperature is above or below the set limits. This prevents e.g., meat from losing its flavor due to the effects of excessive cold, and berries from losing their structure and vitamins.

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Internal and surface temperature measurements

The tasks defined in NSnappy ensure that measurements such as spot temperature measurements of buffets are not only carried out frequently enough, but also always on the most critical foods that pose a risk of contamination. Food reception checks are also easily carried out at the touch of a button with the probe and infrared thermometers. The measurement result is immediately recorded in the digital service.

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Hygiene measurements

Did you use a clean cloth and the correct amount of cleaning product? Did you take into account that the durable tables in the customer area require different cleaning methods than the waterproof materials in the kitchen? The digital service analyzes the measurement result and tells you what to do next if the surface hygiene was not at a sufficient level. The results of hygiene measurements go automatically, without separate recording, to the digital NSnappy service.

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Hygiene and cleaning tasks

A truck bringing all its trolleys to the back door or a food delivery person stopping off at several locations are high contamination hazards that many kitchens have to deal with. NSnappy takes into account the criticality of the different areas to be cleaned. It uses timed tasks to tell you where and how often to clean, and what equipment and materials to use for the cleaning.

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Dishwashing measurements

The right washing temperatures ensure the optimal performance of the detergents and rinse aids to guarantee a successful washing process. Resistant to high temperatures and strong chemicals, our WASH measuring instrument ensures that the prewash, wash and rinse temperatures are within the set limits. The data collected in the service allows you to analyze the performance of your equipment and anticipate maintenance needs.

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Cooling

Rapid chilling prevents bacterial spores from developing into their contaminating growth stage. NSnappy ensures that the equipment is able to chill the food quickly enough within the timeframe set in the self-monitoring plan. The smart method automatically records the start and end of the cooling process in NSnappy.

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Food waste monitoring

With the NSnappy service, waste can be tracked within the same system as self-monitoring and hygiene tasks. Record by waste types and easily track results through waste reports.

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Reporting on self-monitoring

The safe management of all critical control points throughout daily routines can be verified by comprehensive reporting. Instead of only providing measurement results and alarms, the digitalized self-monitoring plan generates reports on the performance of the entire program at the site and chain level. You will gain information on which tasks take up time in your day-to-day activities and whether they are the most critical ones for customer safety.

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The info screen provides guidance

The digital self-monitoring plan guides the implementation of self-monitoring in everyday life through scheduled tasks. The kitchen info screen tells employees in real time whether all is well. It shows the daily self-monitoring tasks and notifies you of any alarms.

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