Food Service
HACCP & Food Safety
THE PROMPT
“I manage a restaurant kitchen. Need to track temperature logs for coolers and hot-holding, cleaning schedules, food prep checklists, expiration dates, and supplier receiving logs. Must be audit-ready for health inspections.”
Lattice builds: 9 entities, 90+ fields, 7 automations, 7 views.
Data Schema
(9 entities, 82 fields)| Field | Type | Required |
|---|---|---|
| Log ID | Auto-ID (TMP-####) | |
| Station | Relation → Stations | |
| Temperature | Number | |
| Reading Time | DateTime | |
| Recorded By | User (auto) | |
| Status | Select (auto)[In Range, Warning, Out of Range] | |
| Corrective Action | Long Text | — |
| Action Taken By | User | — |
| Action Time | DateTime | — |
| Notes | Long Text | — |
Automations
(7 rules)When Temperature Log outside min/max range
When Temperature reading due (per frequency)
When Cleaning Task due
When Inventory < reorder point
When Receiving Log temp violation
Daily at 5 AM
Weekly on Sunday
Available Views
Sample Workflow: Morning Temperature Check
System generates daily temp check list
→ 8 stations scheduled for check
Opener logs walk-in cooler: 38°F
→ ✓ In range (34-40°F), logged
Opener logs walk-in freezer: 2°F
→ ⚠ Warning (above -10°F max)
System creates alert
→ Push notification to manager
Manager reviews, adjusts thermostat
→ Corrective action logged
Re-check: freezer now -5°F
→ ✓ Back in range, incident closed
All 8 stations checked
→ 100% completion, audit-ready