Help centre
Food safety, the rules, and how the app works.
Search guides on EU food-safety rules, the risks behind them, and how to run every check in MiniAgent.
📋What is self-monitoring (egenkontrol) — and do I need it?Every registered food business in Denmark must run written self-monitoring. Here’s what it has to cover.
🌡️Fridge & freezer temperatures: what to logCold storage is the check inspectors look at first. Targets, how often, and why each unit needs its own reading.
🍗Core temperatures: heating poultry & meat safelySurface heat isn’t enough. What core temperature and holding time actually make food safe.
❄️Cooling hot food down safelyThe danger zone works both ways. How fast cooked food needs to get cold — and how to prove it.
🔥Hot-holding: keeping served food out of the danger zoneBuffets and bain-maries need a minimum temperature. What it is and how long you can hold.
🍟Acrylamide when frying: keep it golden, not brownEU 2017/2158 makes acrylamide mitigation mandatory. The simple frying rules that keep you compliant.
🛢️Frying-oil quality: when to change itWorn oil hurts taste, safety and your acrylamide numbers. How to monitor and log oil changes.
🫒Storing cooking oil on the table & in the kitchenLight, heat and air spoil oil fastest. Simple storage rules for table cruets and stock.
🟢"Extra virgin" olive oil: what the label really meansEU quality grades, what "virgin" allows, and how to spot a genuinely good oil.
⚠️Allergen labelling: the 14, and what you must declareUnder EU 1169/2011 you must declare 14 allergens — including for loose food in Denmark. How to stay accurate.
🏷️Prep & use-by labels: dating food you makeIn-house food needs a prep date and a use-by. How labels keep stock rotating and defensible.
🚚Goods receipt: checking deliveries at the doorTemperature and condition at delivery is your first line of defence. What to check and record.
🔗Traceability: one step back, one step forwardYou must be able to say where food came from and where it went. What records make that possible.
🧼Cleaning & hygiene routines that hold upA cleaning schedule you actually sign is worth more than a spotless one nobody records. How to run it.
🔎What a food inspector actually checksDenmark’s smiley scheme rewards good records. What visits focus on and how to be ready.
🚨Why weak self-monitoring is a real riskMissing documentation is one of the top reasons businesses get sanctioned. The stakes, in plain terms.
📉The mistakes inspections find most oftenThe same handful of gaps come up again and again. Knowing them is half of fixing them.
🦠The poultry & undercooking risk, specificallyWhy heating is a critical control point with no second chance downstream.
✍️How does a staff member sign a check?Tap the check, enter a value if needed, type your PIN. That’s the sign-off — and it works for any role, not just the kitchen.
📟How do I connect a new tablet? (pairing)Generate a venue code in the portal, enter it once on the tablet. It stays paired after that.
🔐A staff member forgot their PIN — now what?A manager resets it from Manage. PINs are reset, not recovered.
🏬How do multiple locations work?One account, many venues. Standard checks are shared by reference; each venue keeps its own team.
📶Does it work offline?Yes. The "kiosk" keeps working with no connection and syncs sign-offs when it’s back online.
📤Can I get records out for an inspection?Yes — view any date range and export to CSV, or print a clean records sheet.
🌍Which languages can staff work in?Each person picks their own language — checks, prompts and allergens switch to it.
💳How does billing work — and can I cancel?Per-venue subscription via Stripe, 30-day free trial, cancel any time in the portal.
🎟️What is LocalPartner, and why is it included?A staff-discount platform bundled with every HORECA account, on the same device.
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