A complete walkthrough of every feature in Culinary Key. No hidden tiers, no feature add-ons — every plan includes everything below.
The core of your daily food safety routine — guided, logged, and always audit-ready.
Start every shift the right way. Your team works through a guided checklist of safety tasks — fridge temperatures, food storage, equipment checks — before service begins. Every completion is time-stamped and logged against the staff member who did it.
End each day with confidence. Closing checks guide your team through food storage, equipment shutdown, and end-of-service safety tasks. Managers can see at a glance whether close-down was completed properly — before they leave or from home.
Assign daily cleaning tasks to your team — surfaces, equipment, areas — and track completion in real time. Staff mark tasks done as they go; everything is logged with who cleaned what and when, giving you a clear record of daily hygiene standards.
Set up recurring deep clean tasks on weekly or multi-week cycles — hood cleaning, cold store deep cleans, drain cleaning — so nothing gets missed over time. Tasks appear automatically on the assigned day in the correct week of the cycle.
Accurate temperature records are one of the first things an inspector checks. Culinary Key makes logging them effortless.
Log food temperatures during cooking, cooling, and service — exactly as required by the Safer Food Better Business approach. Each entry records the food item, temperature, time, and staff member. Pass/fail thresholds are configurable per food type.
Record ambient temperatures for all refrigeration units on your site. Set individual target ranges for each unit — any reading outside that range is flagged immediately so your team can take action before food safety is compromised.
When an inspector arrives, you need everything in one place. Culinary Key builds that record automatically, every day.
Every check completed in Culinary Key — opening, closing, cleaning, and temperature — is stored in your audit trail automatically from day one. No manual filing, no paper diaries. When an inspector asks for records, hand them over in seconds.
Store and manage your HACCP safe method documents directly in Culinary Key. Create safe methods for cooking processes, cooling procedures, reheating, defrosting, and more — and make them available to your whole team in one place, replacing the printed HACCP folder.
Beyond daily checks, store supporting documents — delivery notes, supplier sign-offs, service records — in one organised place per site. Build a complete compliance picture that goes further than just daily checklists.
Tools for the parts of food safety management that go beyond the daily routine.
Log the 14 major UK allergens across your menu items and products. Give your team a reliable reference during service and demonstrate due diligence to inspectors. Records are stored per site and updated easily as your menu changes throughout the year.
Record food waste events — spoilage, overproduction, temperature failures — with the item, quantity, reason, and date. Waste logs support food cost management and provide documented corrective action when a temperature failure or storage issue causes a loss.
Record food safety incidents, accidents, and near-misses with a full account of what happened, who was involved, and what corrective action was taken. Legally required documentation — kept safe, organised, and ready if an inspector or insurer asks to see it.
Keep on top of the less glamorous side of running a food business — pests, maintenance, and contractor contacts.
Log pest control visits, findings, and treatments. Record contractor details, the date of each visit, what was found or done, and when the next visit is due. Inspectors routinely ask for pest control evidence — Culinary Key means you always have it ready.
Track equipment maintenance, repairs, and servicing across your site. Log the item, the issue, who carried out the work, and when it was resolved. Demonstrates that your kitchen is properly maintained — important evidence for both inspectors and insurers.
Keep all your key contacts — suppliers, pest control contractors, maintenance engineers, environmental health — in one place per site. When something needs sorting fast, your team isn't searching through old emails or scraps of paper pinned to the wall.
Food safety is a team effort. Culinary Key helps you train your staff and keep a record that proves it.
Record training completed by each member of your team — food hygiene certificates, allergen awareness, manual handling — and issue internal training certificates directly from the platform. Know at a glance who has been trained, in what, and when renewal is due.
Run a structured food safety induction for new team members using the built-in new starter flow. Cover food safety basics, allergen awareness, and site-specific procedures — and record completion so you have evidence from day one of employment.
Culinary Key prompts you to complete a monthly review of your food safety management — covering whether your procedures are working, whether any incidents occurred, and what (if anything) needs updating. Monthly reviews are a core requirement of the SFBB approach.
Whether you run one site or many, Culinary Key is built to scale with you without adding complexity.
Manage multiple sites from a single Culinary Key account. Each site has its own staff, checklists, and compliance records — completely independent of one another. Switch between sites from your dashboard in one click, with no juggling between logins.
Give each team member the right level of access for their role. Staff complete their daily tasks; supervisors can view and manage their site; managers access settings, reports, and records. Nobody sees more than they need to.
Every kitchen is different. Culinary Key lets you build checklists around your actual daily routine — add, remove, and reorder tasks for opening, closing, cleaning, and temperature checks. Your checklist reflects your kitchen, not a generic template.
