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Healthcare and care homes

The sector where getting it wrong costs the most

Catering for people who are already unwell or frail leaves no margin. Allergen control, texture-modified diets and cold chain discipline all have to hold, every service, and you have to be able to show that they did.

What makes it hard

Higher stakes, tighter scrutiny

  • A vulnerable population

    Residents and patients who are more susceptible to foodborne illness, and far less able to tolerate it. Standard practice is not good enough.

  • Individual dietary requirements

    Texture-modified diets, allergens, fortified meals and personal preferences, often changing week to week and across many residents.

  • Inspection carries weight

    Catering forms part of a wider regulatory picture. A gap in your kitchen records is not contained to the kitchen.

  • Agency and rotating staff

    People who may not know this kitchen, working to standards they have to pick up quickly and get right first time.

What changes

Discipline that does not depend on who is on shift

A reading above its safe range, held until a corrective action is recorded.

  • Cold chain that cannot be fudged

    Safe ranges live on each fridge and freezer, not in somebody’s memory. An out-of-range reading will not save without a recorded action.

  • Every entry has a name

    Agency or permanent, each action is confirmed with a personal PIN against an open shift. You know exactly who recorded what.

  • Cleaning with the product attached

    Each task against the right equipment, with the product used and its safety information, signed off by whoever actually did it.

  • Problems escalate, not settle

    A reported issue becomes a tracked corrective action with an owner and a closure condition, rather than a note somebody meant to pass on.

Six in the morning

A fridge reads eight degrees

A kitchen assistant on their second week taps the walk-in on the tablet and enters 8.4. The safe range on that asset is one to five. In a paper system this is a number in a column that nobody reads until something goes wrong.

  • The reading will not save on its own, the tablet asks what was done
  • A corrective action opens against that fridge, with an owner
  • The duty manager is alerted before service, not at handover
  • Closure needs evidence: the engineer, the repair, and in-range re-checks
  • The whole sequence stays attached to the asset and to the day
The action that reading opened, and what it still needs to close.

See how Prepd360 could work in your kitchen

Whether you are running one kitchen or managing several locations, we would be happy to show you how it works and talk through what you actually need.

Enquire now See how it works