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Food volume changes by service, event and season, while the same safety controls still need ownership.
Pubs serving food
Keep pub food safety records consistent across every shift
A pub kitchen often moves between quiet lunches, weekend peaks and different chefs while the bar follows another rhythm. Trakigon keeps kitchen controls visible without asking managers to chase a paper diary.
No card required. Setup must reflect your own food safety system.
Who is this for?
Independent pubs, gastropubs, inns and small pub groups serving cooked meals.
Operational reality
What makes food safety management different here
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Kitchen, cellar and front-of-house cleaning are managed by different people and schedules.
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Menu specials and changing suppliers can make traceability harder than a fixed fast-food menu.
Inside Trakigon
Records shaped around the work that actually happens
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Opening checks
Confirm cold storage status and outstanding issues before preparation begins.
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Batch cooking
Document the business's controls for cooking, cooling, reheating and hot holding where applicable.
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Area-based cleaning
Separate kitchen food-contact tasks from bar, cellar and general premises schedules.
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Shift accountability
Give duty managers a shared record of completed work and unresolved corrective actions.
On the floor
Short checks for the team, usable evidence for the manager
The team completes checks on mobile, including when the connection drops. Managers can review records, exceptions and corrective action by site.
Tasks by area and equipment
Timestamped records and reports
A mobile app for multilingual teams
UK food safety context
Software supports the system; it does not award compliance
The FSA distinguishes pubs serving meals from pubs serving only low-risk snacks when categorising food businesses. This page is for pubs preparing or handling open higher-risk food.
A useful setup starts from the actual menu and production method. Copying a restaurant checklist into every pub would create records that staff ignore and inspectors cannot rely on.
Official sources checked
Content checked 18 July 2026
Frequently asked questions
Is this page relevant to a wet-led pub serving packaged snacks only?
Usually not in the same way. The risks and controls are materially different. This page focuses on pubs that prepare, cook or handle open food.
Can duty managers review missed checks?
Managers can use the central view to identify missing records and follow up corrective actions across shifts.
Can cleaning be split between kitchen and bar?
Yes. Tasks can be grouped by area, equipment and frequency so each team receives relevant work rather than one generic list.