RiskProof Admin

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Introduction to RiskProof
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Introduction to RiskProof

RiskProof helps organizations identify and manage risks effectively. It simplifies the process of understanding potential challenges, ensuring teams can make smart decisions and stay protected.

With RiskProof, managing risk becomes easier and more reliable, keeping your organization safe and focused on its goals.

And our is to reach The Pink Standard in all stores.

The Pink Standard is in short:

REGULATIONS​ + OUR ASPIRATIONS​ = THE PINK STANDARD​

Regulations ensure safe food handling, hygiene, and compliance in our stores, protecting both guests and employees.

Our aspiration is to set the standard for operational excellence, fostering safety, trust, and innovation in all we do.

Together, these make The Pink Standard - The Operational Requirements. It is our way of combining safety regulations with our commitment to reaching operational excellence, ensuring every Joe store is safe, trusted, and reliable.

This is where the RiskProof app comes in. It helps and guides us in working towards The Pink Standard, ensuring we meet safety regulations and uphold our commitment to operational excellence.

RiskProof is our new monitoring and reporting solution that covers your daily, weekly, and monthly checks. It records critical safety steps, driving positive behaviors and improving safety standards across the business.

We focus on real results, not just the "button bashing" answers, ensuring true compliance and continuous improvement.

RiskProof consists of the following pillars:

  • Dashboard: Central hub for tracking safety performance and compliance.
  • Monitoring: Manages daily, weekly, and monthly safety checks.
  • Audits: Regular assessments to improve safety practices.
  • Helpline: Quick access to expert safety advice.
  • Fire: Ensures compliance with fire safety protocols.
  • Registry: Digital record of safety actions and incidents.
  • Risk Assessment: Identifies and mitigates workplace risks.
  • Documents: Repository for safety-related policies and procedures.
  • Policy: Defines safety standards and ensures consistency.

We will break down each pillar and teach you everything you need to know in the following tabs.

How to work with RiskProof

Daily:

  • Follow Up: Ensure your team completes daily checklists and performs tasks to the expected quality.
  • Lead by Example: Carry out tasks yourself to set a high standard.
  • Resolve Critical Defects: Address and close critical defects within one day.

Weekly:

  • Cleaning Tasks: Ensure regular cleaning tasks are completed on time.
  • Delegate Effectively: Assign tasks daily to avoid last-minute rushes at the week's end.
  • Resolve Critical Defects: Close defects due within 3–7 days.
  • Dashboard Review: Analyze your RiskProof dashboard and take proactive measures to improve your score.
  • Proactive Problem-Solving: Address potential issues before they escalate, maintaining food and bar safety standards.

Monthly:

  • Audit Review Conduct: a thorough review of your monthly store audit. Work on resolving non-conformances (action points).
  • Team Acknowledgment: Recognize your team’s positive contributions and share structured action plans to prevent recurring issues.
  • Close Defects: Resolve defects in a timely manner. Seek assistance from relevant support functions if needed.

Yearly:

  • Policy Documents: Ensure all policy documents are renewed and uploaded in time.

Additional Resources

Visit kb.shieldsafety.co.uk and click the desired subject tile for further guidance.

The Dashboard

Overall Status:

The overall status reflects the current state of the store, taking all aspects of its performance into consideration.

Monitoring

Dashboard Overview: Displays the location's status in red, amber, or green, along with the overall risk rating.

Single Location Access: The outer ring matches the inner bullseye.

Open & Overdue Actions: Shows the number of open actions. Click 'open' or 'overdue' to view details.

Completion Rate: Shows the percentage of completed checks over the last 30 days.

Checklist Deadlines: Displays due checks for today and tomorrow. Click to see the list.

Audit

Dashboard Overview: Displays the location's status in red, amber, or green, contributing to the overall risk rating.

Open & Overdue Actions: Shows open actions. Click 'overdue' to view overdue actions, sorted by priority.

Action Priorities: Click priority icons to see actions. Closing actions improves module status.

Registry

Dashboard Overview: Displays the location's status with red, amber, or green.

Expired Documents: Shows expired Registry items. Click ‘expired’ to view them.

Upcoming Expirations: Displays items expiring in the next 4 weeks ('almost due').

Valid Documents: Displays items with valid documents ('in date').

Risk Assessment

Dashboard Overview: Displays the location's status and overall average contributing to the risk rating.

Risk Assessment Status: Shows due, overdue, and not adopted assessments. Click on ‘not adopted’ or ‘high risk rating’ for more details.

Monitoring

Introduction

The monitoring module contains all the checklists and tasks the store has to complete in order to maintain a high level of Food & Bar safety standards and ultimately reaching Pink Standards.

1. View Checklists:

The overview of all checklists and tasks assigned to the store. It is possible to filter the checklists by

  • Frequency: How often the have to be completed (Daily/Weekly/Monthly)
  • Category: Pink Standard (Food & bar safety checks) & Cleaning Tasks (the weekly tasks we have to complete to maintain cleanlineness)

The “Opens” & “Closes” filters show the time time window the checklist has to be completed. This can either be set for:

  • Time Period: A daily time slot which is the optimal completion time, ensuring operational standards are kept high
  • Several Days: The window is open for several days allowing the store for more days to complete the checklists. In this scenario, it is important for the Manager to spread out tasks within the checklists over several days, so it is not left for the last day of the window.

The checklists which are underlined are ready for completion, while the checklists in black text is not ready to complete yet based on the time window. Click on the desired checklist to see what it consists of. This will be the identical to the checklists shown on the bar iPad.

If needed, the Manager can assess and complete checklists in the Web version by clicking the checklist. However, it is recommended to only complete checklists using the store iPad.

2. View History:

This overview offers the Manager insights into both completed and missed checklists. It will usually be used for two reasons:

  1. Evidence for completed checklists to local authorities
  2. Following up on the team’s checklist completion

Use the Checklist filter to search for a specific checklist, or leave as “All” to get a holistic view. If the Manager wants to follow up on the team’s performance, it’s important to toggle on “Include missed checklists”. Use the “Start date” & “End date” filter to get data on a specific period. This can be useful if the Manager wants to follow up on one week or month at a time. If no dates are chosen, it will automatically show “last 30 days”.

This overview can be very helpful to determine if checklists are being missed consistently. If a checklist has been marked as complete, the Manager can then go in and see the provided answers and check the initials of the employee who carried it out. This can be very useful if the Manager wants to follow up on a tasks that was not completed to our standards, but is marked as complete.

3. View Defects:

All completed checklists which have led to a required action will be collected in this Defects overview. In order to achieve Pink Standard in the store, it is required that the Manager follows up on the defects on a daily basis. The Manager should:

  • Carry out the required action
  • Or escalate the issue to the relevant support function to resolve the issue

Every time a corrective action has been completed, the Manager should describe what they did to resolve the issue and then close the defect. This way, we are operating the store in a compliant manner and has the appropriate prove and data to gain great insights of the store.

In order to gain insights into the defects, the Manager can either view the list of defects, use the checklist filter to search for defects relating to a specific checklist or get an overview of “closed defects” to see the historical actions that have been made in the store.

Having too many open & overdue defects will affect the rating of the store, so it is essential for the store performance to include the work with defects in the daily and weekly work schedules.

Ensure a nice-looking Counter Product Display
Double check prep for the rest of the day
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
Carry out 2nd shift-change
Carry out evening temperature check
Execute re-stock
Control the music
Pre-clean: Guest Areas
Pre-clean: Stations
Register Afternoon traffic as done on Trail
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Ensure a nice-looking Counter Product Display

Maintain a presentable look of the counter products throughout the afternoon

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Double check prep for the rest of the day

- Is the prep for sure going to last for the whole day?
- If not, prep the missing ingredients and inform the BM of lacking prep

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Carry out 2nd shift-change

- If another shift change is incorporated in DWCF
- Follow shift-change procedures

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Carry out evening temperature check

Use the pyrometer to check the temperatures of all fridges and freezers in the store

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Execute re-stock

- Go through the whole bar area and check how much stock of each item there is left compared to the ideal stock list
- Write down a list of all needed items for the bar to be fully restocked for the next day
- Get the items in the stockroom
- Distribute the items to their designated place in the bar
- Restock done
- This should last until the following day’s restock is executed

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Control the music

- Choose [3. Afternoon] playlist from the music app
- Ensure suitable music volume

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Pre-clean: Guest Areas

- Wipe off all tables and seating
- Wipe off all trashcans tops
- Sweep the floor thoroughly
- Wipe off Coffee Corner and organise all coffee condiment
- Place back all furniture / plants and other interior elements to its designated place
- Puff up pillows and organise them at their designated place

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Pre-clean: Stations

- Sweep the floor thoroughly
- Clean facades (fridge and cabinet doors) in whole bar thoroughly with a multipurpose cleaner
- Disinfect all handles

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Register Afternoon traffic as done on Trail
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Turn on machinery
Check yesterday’s cleaning of the bar area
Open Tech Devices
Setup Guest Area
Check temperatures
Distribute cloths and gloves
Disinfect prep area
Prep all workstations
To-go area
Set-up Display
Start music – [1. Morning]
Make sure the store is presentable and well-functioning for opening
Finish all remaining prep on the juice station
Tidy Customer Area + Toilet & Outdoor Area - every 30th minute
Open trail (daily task app)
Carry out cleaning tasks
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Turn on machinery

- Dishwasher
- Sandwich grills
- Coffee station
- Blenders
- Centrifuge
- Fridges and freezers
- Digital menu screens

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Check yesterday’s cleaning of the bar area

It is your responsibility to sort it out before opening
Inform BM of lacking cleaning procedures
    - Bar Floor
    - Facades
    - Surfaces
    - Cabinets

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Open Tech Devices

- Type in 1x coffee on your employee number
- Check if the order appears on the List
- If it doesn’t, try and reconnect the List
- Check terminals

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Setup Guest Area

- Check yesterday’s cleaning
- Setup whole Customer Area & the Outdoor, so it looks nice and welcoming for the morning guests
- Puff up all pillows and place them neatly

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Check temperatures

- Use the pyrometer to check the temperature
- Register temperatures in Trail

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Distribute cloths and gloves

- Place 1 cloth next to the espresso machine steamer
- Place 2 cloths at the dishwashing area
- Make sure there is enough gloves until next Shiftchange

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Disinfect prep area

Apply a few sprays of sanitiser and wipe off with a cloth

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Prep all workstations

- Check remaining prep
- Follow Ideal Prep
- Write down in a list with all needed prep

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To-go area

All to-go material should be placed on the designated to-go area and filled up with following items

  • Large + small bags
  • Staplers
  • Cup-holders
  • Counter product boxes
  • Stickers
  • (App flyers, napkins, marking pen, shot lids)

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Set-up Display

Set-up coffee condiments, arrange coffee porcelain cups,  juice display and re-fill Counter Product by following CP guide

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Start music – [1. Morning]

Control the volume

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Make sure the store is presentable and well-functioning for opening

- Clean surfaces thoroughly before open
- Ensure all equipment used for prepping is discarded
- Unlock and open doors 5 minutes before opening time

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Finish all remaining prep on the juice station

- Finish all remaining prep
- If a guest enters the store, immediately stop prepping
- Welcome all guests with a smile (1st priority no matter what)

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Tidy Customer Area + Toilet & Outdoor Area - every 30th minute

- Regularly tidy customer areas minimum every 30 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture

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Open trail (daily task app)

- Type-in username and password
- Tick off tasks as they are carried out

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Carry out cleaning tasks

- Never let cleaning tasks compromise a guest experience
- Get cleaning tasks done before lunch rush

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Audits

Introduction

Learn how to assess the Audits and what actions there need to be made after an Audit.

RiskProof Dashboard

The audit module streamlines food safety and health and safety practices.

To begin, click the audit icon.

Auditors perform inspections and upload reports to the module. Managers can view audits specific to their bar or select a location from the list.

Open Audit Page

Click an audit title to open it.

Audit details include:

  • Date & Time: When the audit was conducted.
  • Auditor: Name of the auditor.
  • Non-Conformances: Issues identified during the audit, each rated by severity.
  • Score & Risk Rating: Percentage performance and color-coded risk status (Red, Amber, Green).

Critical non-conformances must be addressed immediately. Each non-conformance includes corrective actions for managers to resolve issues immediately.

Detailed Report

The action plan lists non-conformances and corrective actions:

  • Comments & Photos: Help identify issues and solutions
  • Status Updates: Record progress (“Not Actioned”, “In Progress”, “Closed”) and upload evidence.
  • Save updates by clicking "Update Status."

Audit Information Table

Compare audit results across locations within the same round, including:

  • Audit scores, rankings, and average ratings.
  • Detailed sections scored for conformance (2 = conforming, 0 = needs attention).

Track Tab

The Track tab monitors audit status across multiple locations:

  • View scores, open/closed actions, and non-conformance details.
  • Reopen accidentally closed actions with a reason.

The store must look open and welcoming
Pre-Close Sandwich station
Pre-Close Salad station
Pre-Close Juice station
Pre-Close Coffee station
Pre-Close Till area and send out area
Register Pre-close as done on Trail
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The store must look open and welcoming

- Keep the doors open
- Focus on the welcome and recognise all guests approaching the store with a hello and a smile

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Pre-Close Sandwich station

- Clean chopping boards with soap and hot water before dishwasher
- Change all canteens
- Wipe off cooling grave with both multipurpose spray and sanitiser
- Deep clean sandwich station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Salad station

- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean salad station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Clean area below juice cups, straws and lids
- Deep clean sneezeguard and all splash guards dividing the workstations
- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean juice station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Coffee station

- Close all groups except one
- Place the filter basket and shower screen in the large milk pitcher with boiling water and one scoop of Cafiza - Do not fill water level over portafilter handle (black rubber)
- Do not lose the shower screen screw!
- Complete cafiza clean and then flush until the water is clear
- Clean inside the group with the coffee brush. Use a damp cloth to wipe inside in the group to remove any coffee oils
- Rinse all soaking parts with water and reassemble shower screen to group head and basket to portafilter
- Clean milk pitcher rinser grate and all milk pitchers (except one) to keep using before placing in the dishwasher
- Clean milk pitcher area to remove any milk spills
- Deep clean coffee station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser (incl. the espresso machine display - in between buttons) Do not spray cleaner directly onto espresso machine buttons

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Pre-Close Till area and send out area

Deep clean the till area and send out area countertop

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Register Pre-close as done on Trail
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Refresh all workstations and prepare for rush
Check all bar bins
Clean dishwashing area
Counter products
Sweep bar floor
Customer area
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
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Refresh all workstations and prepare for rush

- We need to be 100% prepared on all workstations to execute the rush to perfection
- Refill all ingredients and displays
- Refill all work material and equipment
- Wipe off all surfaces
- Disinfect all touch points with sanitiser

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Check all bar bins

Change all bar bins and trashcans

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Clean dishwashing area

- Run all equipment on the dishwasher station through the dishwashing machine
- Place back all clean equipment at their designated places
- Tidy and clean dishwashing area

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Counter products

Ensure Counter Products are filled according to the Counter Product Guide

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Sweep bar floor

Sweep floor thoroughly by asking fellow Juicers to quickly move away

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Customer area

- Clean tables with sanitiser
- Change trashcans if more than 25% filled
- Puff up pillows
- Arrange furniture back to their designated places
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Helpline

Creating a Helpline Case

Selecting the Case Type

Choose the type of case you want to log:

  • Juicer - Major Accident: Report when a Juicer experiences an injury requiring major first aid or hospital treatment.
  • Juicer - Minor Accident: Report when a Juicer has an injury not requiring major first aid or hospital treatment.
  • Guest Accident: Report when a guest has an accident in the bar.

Fill in all the information as precise as possible in the fields.

Refresh all station
Refresh Customer Area
Counter Display
Check defrosted meat
Sweep bar floor
Empty all bar bins
Change cloths and fill up gloves
Clean dishwashing area
Take out trash
Tidy stockroom
Register Shift-change as done on Trail
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Refresh all station

- Fill up canteens using FIFO
- Fill up sandwich bread using FIFO
- Double check if there are enough prepped ingredients
- Clean sandwich grills
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitiser
- Refill all necessary equipment on the station

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Refresh Customer Area

- Sweep the floor
- Clean all tables and chairs with a wet cloth and multipurpose cleaner
- Change the trash bin if it is more than 20% filled
- Arrange all furniture back to its designated places
- Puff up pillows

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Counter Display

Ensure Counter Products are filled according to the Counter Product Guide

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Check defrosted meat

Double check that the procedures for defrosting meat have been followed – Defrost more if needed

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Sweep bar floor

Sweep the bar floor

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Empty all bar bins

Change all bar bins if more than 20% filled

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Change cloths and fill up gloves

- Gather all the used cloths and place them in the designated laundry bag
- Take the needed number of new cloths and place them in their designated place in the bar
- Make sure there is enough gloves for the rest of the day

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Clean dishwashing area

- Make sure all equipment on the dishwasher station have been run through the dishwashing machine
- Place back all equipment at its designated place
- Clean and tidy the whole dishwashing area
- Disinfect the sink

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Take out trash

- Collect all cardboard and bin bags
- Move all trash to their designated trash container

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Tidy stockroom

- Arrange all goods of the stockroom and ensure everything is placed at their designated place
- Clean the fridge and the freezer handles with a cloth and multipurpose spray
- Sweep the stockroom floor

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Register Shift-change as done on Trail
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Sandwich station
Salad station
Juice station
Coffee station
Close Coffee Grinder
Clean and organise to-go area
Clean the grill area when grills have cooled down
Deep clean all sinks
Clean counter product displays
Clean Customer Area & Toilet
Do EOD count
Till area
Close down dishwasher
Take out trash and cardboard
Sweep the bar floor
Change the last bar bin(s)
Wash bar floor
Double check all equipment is turned on/off correctly
Register Trail
Deposit EOD cash
Close store
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Sandwich station

- Turn off the grills
- Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
- Place pesto and tabasco in the sandwich fridge
- Make sure all lids are placed on all canteens in the cooling grave
- Clean all surfaces on the sandwich station
- Double check if all facades are clean
- Close possible open bread bag(s)
- Double check the cleanliness of the whole sandwich station

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Salad station

- Wash measure cups and tongs
- Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the toppings
- Place the lemon juice and pesto in the fridge overnight
- Clean all surfaces on the salad station
- Double check if all facades are clean
- Double check the cleanliness of the whole salad station

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Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Organise blender stations for the morning
- Clean fruit knife and chopping board in hand with soap and hot water
- Disassemble centrifuge: tamper, sieve, steel basket, pulp cover, steel cover
- Deep clean the centrifuge machine using a sponge and multipurpose cleaner and drying off with a clean cloth
- Deep clean sieve with soap and a sponge and rinse it thoroughly with water
- Deep clean steel basket, pulp cover and steel cover with soap, hot water and a sponge and rinse thoroughly with water
- Clean table top surface of centrifuge area and assemble the centrifuge again
- Clean pulp bucket in dishwasher and tie a new bin bag
- Scrub spill can and centrifuge scraper with soap and a brush before placing in dishwasher
- Clean all surfaces on the juice station
- Double check if all facades are clean from pre-clean
- Double check the cleanliness of the whole juice station

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Coffee station

- Close the last coffee group

  • Remove the portafilter from the last groups to be closed down
  • Detach the filter basket from the portafilter
  • Unscrew the shower screen with a stubby screwdriver
  • Remove shower screen and screw- place with the portafilter basket and portafilter in a large milk pitcher. Place one scoop of cafiza cleaner into pitcher- fill with boiling water and leave to soak- Do not fill water level over portafilter handle (black rubber)
  • DON’T LOOSE THE SCREW
  • While the equipment is soaking, do cafiza backflush
  • Take cleaning brush and clean up in group head around seal
  • Remove basket from portafilter and place blind basket in
  • Add 1 spoon of cafiza cleaner to blind basket and place portafilter into group you want to clean
  • Press spiral button and run for 10 seconds then stop
  • Repeat 3 times
  • Remove portafilter and run water until clear
  • Wipe up in group head with a dry cloth to remove any coffee oils
  • Remove soaking portafilter from pitcher and rinse remaining water over drip tray grate and collect the soaking screw, screen and basket
  • Place screw in a grey cup and take shower screen, basket, portafilter and milk pitcher to sink area and rinse thoroughly
  • Reassemble portafilter with basket and place screw into shower screen and put back into group
  • DO NOT OVERTIGHTEN SCREW
  • Place portafilter back into clean group
  • Arrange all Porcelain & to-go cups

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Close Coffee Grinder
  • Close the hopper gate so that no beans can fall into grinding chamber
  • Grind out all coffee left in grinder burr chamber and throw
  • Remove hopper from grinder and place beans into an overnight bag or container
  • Apply steam from machine steam wand to all areas of the hopper
  • Wipe hopper dry with a non abrasive cloth or paper towel
  • Place hopper back on grinder
  • Brush off excess coffee around grinder area and wipe over grinder with dry cloth
  • Turn grinder off

* If store has 2 x grinders repeat this process on both

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Clean and organise to-go area

Clean below all to-go material and organise area for the next day

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Clean the grill area when grills have cooled down

- Brush grills using a steel brush
- Use an empty pesto bottle to blow away any excess breadcrumbs
- Clean grill crumb catchers
- Clean grill area thoroughly: on top, on sides, below and handles wet cloth

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Deep clean all sinks

- Scrub all surfaces of the sinks with a sponge, soap and water
- Pull up sink strainer and remove dirt
- Remove soap and dirt with 5 pieces hand towels
- Wipe off the tap and all surfaces in each sink with a cloth and a sanitiser

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Clean counter product displays

- Waste all remaining counter products using the waste feature on the list
- Clean counter product display tiles and the surface below
- Clean display glass

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Clean Customer Area & Toilet

- Change last trashcans
- Double check and redo toilet pre-clean procedures if needed
- Clean tables in Customer Area if needed
- Stack as many chairs on top of the tables as possible
- Sweep floor if needed
- Wash the floor in whole Customer Area and the toilet walking backwards towards the bar using 2-3 mop heads

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Do EOD count

Close down POS

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Till area

- Move all items away from the till area and clean the tabletop surface with multipurpose cleaner
- Disinfect the area paying attention towards countertop, iPad screens and card terminal number pad

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Close down dishwasher

- Disassemble the dishwasher and press the “empty” button to remove all water from the dishwasher
- Clean the grates and drain filter
- Wipe off the bottom of the dishwasher with a clean cloth
- Turn off the dishwashing machine and assemble the dishwasher again for the morning

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Take out trash and cardboard

Follow procedures according to where your containers are located

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Sweep the bar floor

Sweep the bar floor thoroughly

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Change the last bar bin(s)

Change all the remaining bar bins

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Wash bar floor

- Prepare water and soap
- Pour out the soap mix on the floor and scrub the whole floor thoroughly with the floor scrubber
- Use the floor scraper to move all water and dirt into the drain
- Take five pieces of hand towel/paper roll and remove leftover dirt from the drain
- Use a clean mop head and sweep the entire floor until it is completely shiny

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Double check all equipment is turned on/off correctly

Fridges, freezer, and espresso machine are kept on and that all fridge doors are closed properly

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Register Trail

- Register evening and closing procedures on Trail
- Sign off the day

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Deposit EOD cash

Deposit money bag in the safe or nearby bank

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Close store

- Turn off the lights
- Lock the doors

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How to videos

Registry

Introdction

RiskProof’s Registry addresses the challenges of managing large volumes of business paperwork, including tracking renewal dates and ensuring validity periods are up-to-date.

Overview Tab

The Registry Module enhances operational efficiency and ensures timely renewals. Each bar’s documentation is stored under dedicated Registry items.

For admins managing multiple bars::

  • Click “Show List” to select a bar.
  • View Registry items with due dates (expiration) and completed dates (validity start).

Click the downward arrow next to a Registry item name to view its purpose.

Adding a Document

  1. Click the three dots next to the Registry item name.
  2. Select Update from the menu.
  3. Click the file upload link and select the document.
  4. Set the document’s valid-from date using the calendar icon.
  5. Click Update Registry Item to save.

The Completed column shows the valid-from date.

The Due column shows the renewal date.

Expiration Alerts

RiskProof provides:

  • Due Soon Indicator: Appears one month before expiration.
  • Expiration Alert: Sent on the expiration date.

Expired items are marked as overdue, impacting the bar’s score.

Risk Assesments

Introduction

Learn how to use the RiskProof Risk Assessment module to identify and mitigate workplace hazards effectively.

Accessing Risk Assessments

  1. Navigate: Click the Risk Assessments icon.
  2. Select Location: If managing multiple bars, use the "Show List" button to select a bar. Single-bar users will directly see the assessments.
  3. View Details: Click on a risk assessment title to explore its contents.

Key Components

  • Hazards: Potential sources of harm.
  • Control Measures: Actions to minimize risks.
  • Severity: Impact level (1-10, from no injury to fatality).
  • Likelihood: Chance of occurrence (1-10, from impossible to inevitable).
  • Risk Rating: Calculated as severity × likelihood.

Reviewing and Adopting Assessments

  1. Start Review: Click the three dots next to the assessment name and select "Review."
  2. Five Stages:
    • Basic Details
    • Risk Assesments
    • Introduction
    • Hazard Review
    • Control Measures
    • Adjust Likelihood
    • Adoption Declaration
  3. Adoption: Confirm understanding, adjust likelihood after control measures, and adopt the assessment.
  4. Reassessment: Renew annually to stay compliant.

Assigning Risk Assessments

  1. One-to-Many: Assign a single assessment to multiple bars.
  2. Many-to-Many: Assign multiple assessments to one or more bars.
    • Use "Assign to Locations" to distribute assessments effectively.

Creating Risk Assessments

  1. Custom Templates: Use the "Create Risk Assessment" button to design bespoke assessments with the Smart Wizard.
  2. Steps:
    • Enter basic details, hazards, control measures, and likelihood adjustments.
    • Attach supplementary documentation if needed.
    • Choose publishing options: Save as a template, assign to all, or assign to selected bars.

Documents

Introduction

RiskProof’s Documents Module serves as a central storage system, ensuring juicers have access to the latest forms and documents necessary for optimal store performance.

Key Features of the Documents Module

  • Documents are organized into sections for easy navigation.
  • Includes a search bar for quick access.
  • Examples include Ideal Prep lists, Ideal Stock lists, and other essential reference materials.

Adding a New Document

  1. Click the Add Document button.
  2. Enter the document name and optional document code.
    • (Note: Confirm if a predefined code format is required.)
  3. Select the section where the document will be stored.
    • To create a new section, click Add Category, enter the category name, and save.
  4. Upload your document.

Customizing Document Access

By default, documents are available to all locations. To restrict access:

  1. Select Only locations at the following divisions.
  2. Choose the specific stores or regions.
  3. Click Assign to Selected Divisions to save.

This feature is particularly useful for country- or state-specific documents.

Saving and Sharing

After setting the options, click the Add Document button to make the document available for download by colleagues.

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