AI assistant · N5 Complete system
Safe Food Handling Protocol Builder for Restaurants
You pick the step of the journey —receiving, storage, temperature, handling, thawing, cooling, reheating or cleaning—, or allergens, the full HACCP plan or the food safety audit, and out comes the document for THAT step: the limit with its number and instrument, the time window, the step by step, the sheet that gets signed, and the branch of what is recovered and what is binned.
N5Complete system
Several chained pieces you install and operate over time, with their review cadence. It changes how the business runs, not one decision.
◆ This assistant 110 of the 164 published assistants are at this levelIs this for you?
What it does and what you get
- In food handling there is no «roughly»: a limit without a number is not a limit, it is an intention, and an intention defends nobody in a health inspection or in front of a guest who got sick.
- This assistant writes the protocol for the step you choose with the five pieces no good-practices talk brings: the limit with its figure, its unit and the instrument it is measured with; the time window and from when it is counted; the record sheet with its columns, its signature and its retention time —because to a health authority what is not written did not happen—; the branch of what is recovered and what is binned, written BEFORE it happens; and who measures, who signs and who authorises discarding, with their cap.
- And it says in the first line that your country's regulation overrides any reference figure.
What you end up with
The full protocol for the chosen step: the card with its limit, unit, instrument and time window, with the local-regulation warning right at the top; the step by step in at most ten steps, readable with both hands busy; the record sheet with its exact columns, frequency, signature, where it lives and how long it is kept, with one filled example row; the exit branch in two columns —recovered and binned— with its numeric criterion and who authorises; the five unannounced verification questions with the evidence each asks for; the three most expensive mistakes with their early signal and cost; and the minimum training with its two-minute test.
EXAMPLE This is what you getAn example built with Sazón de Origen, the house's fictional restaurant.Not your data: your result is built with YOUR restaurant's.See the full example →Sample result
The owner asked this: «I lost a 12 kg pork leg because somebody left it thawing on the counter overnight. I have nothing written down and a health inspection is due in three weeks. I need the temperature control protocol, which is where it hurts most.»
⚠️ Your country's food-safety regulation overrides every figure in this document. Those below are commonly used international references; check them against your local rules before putting them up in the kitchen.
| Step | Temperature control |
| Limits | Refrigeration < 4 °C · Freezing < −18 °C · Hot holding > 60 °C |
| Danger zone | 5 °C to 60 °C — daily accumulated maximum: 4 hours |
| Instrument | Probe thermometer with a steel tip, ±1 °C accuracy |
| If you have none | A digital probe costs under 0.1 % of one month's sales. Meanwhile: the chiller's fixed thermometer reads the AIR, not the product — and write «no product reading» on the sheet, which is more honest than inventing a figure |
| Frequency | Open and close, and always after a power cut |
And one piece of arithmetic that reorders the conversation: the 12 kg leg you lost is worth several times the thermometer that would have prevented it.
- Before opening, calibrate the probe: iced water must read 0 °C ±1. If it does not, do not measure with it.
- Measure the product, not the air: put the probe into the centre of the largest piece in each chiller.
- Log the figure with the time on the sheet. No figure written, no measurement.
- If refrigeration reads between 4 and 8 °C: reduce the load, check the door seals and measure again in 30 minutes.
- If it reads above 8 °C, measure the centre of the product: that is where it is decided, not on the display.
- Count from when: if the power cut was last night and nobody knows the hour, count it as if the 4 hours had passed.
- Clean the probe between chillers. A probe going from raw to ready is cross-contamination with a thermometer.
- At close, repeat and sign. The signature is what turns the sheet into evidence.
None of them says «check it is okay». All of them say what is measured, with what, and against which number.
Temperature sheet — filled twice a day, lives in the kitchen folder, kept 12 months.
| Date | Time | Unit | Air temp. | Product temp. | Deviation | Action taken | Sign |
|---|---|---|---|---|---|---|---|
| 27/08 | 07:40 | Chiller 1 | 3 °C | 3 °C | No | — | JC |
The exit branch, written BEFORE it happens:
| Recovered | Discarded |
|---|---|
| Product below 8 °C and out under 2 hours: used today, not tomorrow | Product above 8 °C for more than 4 accumulated hours |
| Frozen with surface frost and a still-hard centre: cooked straight away | Frozen that was thawed and refrozen |
| Hot cooked food that dropped below 60 °C under 2 hours ago: reheated to 74 °C once | Anything with changed smell, colour or texture, whatever the figure says |
Who authorises binning: the head chef, no cap, logged with a photo. A protocol that orders binning without naming a signer is not followed: nobody wants to be the one who lost the 12 kilos.
Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.
This is 3 of 5 parts. Behind the wall are the two pieces that turn paper into habit. Verification: the five questions a manager uses on the floor, unannounced, to check the protocol is followed —each with the physical evidence it asks for, because asking «are you measuring?» only teaches people to say yes—. And follow-up: the three costliest mistakes at this step ordered by money, with the early signal that betrays each one and what they cost per month in your currency and as a percentage of your food cost; the minimum training whoever runs the step needs on day one, with the two-minute test that proves it; and the monthly indicator —percentage of complete sheet rows and number of logged deviations— with today's baseline and its target, which is the only thing that says whether the protocol is alive or just pinned up.
See the full example — free accountWorks with these AIs
How to use it
Which of your data it uses
This assistant works with 12 of the 23 fields in «My Restaurant», among them Restaurant name, Business type and Cuisine or concept. It does not ask out of curiosity: these are what make the answer speak about YOUR scale instead of an industry average — the same calculation on a business of another size returns a number you cannot decide with. You fill them once and they apply across the library, so the second assistant you open already starts with them in place. Whatever you leave blank, the assistant asks for one thing at a time instead of inventing it, and says so before answering, so you know what it is working from.
Always up to date
Every assistant carries a visible version and date. When an AI changes how it works, the assistant's version goes up and you see what changed.
v1.1.02026-09-23Diego's instruction (2026-09-23): three food safety documents a professional or chain restaurant needs enter as options of THIS selector instead of new prompts: the allergen matrix and protocol, the full HACCP plan and the food safety audit, each with its own contract.v1.0.12026-08-27The response-ladder doctrine is stated in English with the house phrase —«continue with a marked assumption»— and not with a synonym. The migration probe caught it: 34 migrated bodies in Spanish and 27 in English, and the seven-card gap were the ones I wrote today. A doctrine said two ways stops being greppable.v1.0.02026-08-27Born by merging the eight protocol cards in c33 —food handling, goods receiving, storage, temperature control, sanitising, thawing, cooling and reheating—, which are the same protocol at eight steps of the food's journey: the shape is identical and what changes is the limit, the instrument and the clock. That lives in the per-option rules of the `punto_de_manejo` axis.Included in the always-growing library
Access to every published assistant, adapted to your AI and personalised with your restaurant's data, updates included.
