The FoodGuru Check-in App functions in 4 steps: Identify, Questionnaire, Temperature Scan and Data Capture.
1) Identify
A checking-in party will be identified, either by giving their details to the person responsible for access control, who will then enter the information into the app to create a Check-in instance, or by presenting their FoodGuru Passport QR Barcode (which already contains their details, as well as their answers to the below questionnaire) for scanning – using the camera on the Check-in device. The FoodGuru Check-in App will automatically be populated with the aforementioned information, and a Check-in instance will be created.
2) Questionnaire
The person responsible for controlling access to the space will ask the checking-in party the standard legislated set of 5 screening questions. These questions are to assist in determining if a checking-in party meets the space’s minimum safety requirements, at least in terms of, but not limited to, legislation surrounding traceability and screening. This is not relevant if the checking-in party has presented their FoodGuru Passport QR Barcode for scanning in the previous step, as their questionnaire answers are contained therein.
3) Surface Temperature Scan: Thermal Screening
The person responsible for access control (in terms of, but not limited to, legislation surrounding traceability) will proceed to check the checking-in party’s surface temperature (either using a Bluetooth-paired thermal screening device, or manually, using any standard thermal screening device).
This is to ensure the checking-in party’s surface temperature is below the entering space’s threshold.
In the case where the checking-in party’s surface temperature has been recorded using a Bluetooth-paired thermal screening device, their surface temperature as recorded will automatically be entered into the app, along with their information, and the Check-in will be concluded (provided all the necessary information, as well as the surface temperature as recorded, satisfies the entering space’s criteria). The checking-in party is then at liberty to enter the space.If the surface temperature reflects as outside of the safe threshold, the checking-in party will be denied access.
4) Capture (Including, but not limited to, compliance with the POPI Act (Act 4 of 2013))
The checking-in party’s personal and contact information, as well as their surface temperature as recorded.
The captured data will be stored on the FoodGuru Platform, for access only in the event that a traceability request is submitted. The space (and managing parties of the space, eg. Restaurant owner) will have access ONLY to the Check-in instances, limited to the following information: the checking-in party’s Name, Surname and surface temperature as recorded at time of Check-in, as well as the date and time of the Check-in instance.
The capture of a Check-in instance will automatically adjust the total occupancy of the space. The total occupancy of the space is then constantly compared to the maximum safe capacity of the space, in real-time.
1) Identify
A checking-in party will be identified, either by giving their details to the person responsible for access control, who will then enter the information into the app to create a Check-in instance, or by presenting their FoodGuru Passport QR Barcode (which already contains their details, as well as their answers to the below questionnaire) for scanning – using the camera on the Check-in device. The FoodGuru Check-in App will automatically be populated with the aforementioned information, and a Check-in instance will be created.
2) Questionnaire
The person responsible for controlling access to the space will ask the checking-in party the standard legislated set of 5 screening questions. These questions are to assist in determining if a checking-in party meets the space’s minimum safety requirements, at least in terms of, but not limited to, legislation surrounding traceability and screening. This is not relevant if the checking-in party has presented their FoodGuru Passport QR Barcode for scanning in the previous step, as their questionnaire answers are contained therein.
3) Surface Temperature Scan: Thermal Screening
The person responsible for access control (in terms of, but not limited to, legislation surrounding traceability) will proceed to check the checking-in party’s surface temperature (either using a Bluetooth-paired thermal screening device, or manually, using any standard thermal screening device).
This is to ensure the checking-in party’s surface temperature is below the entering space’s threshold.
In the case where the checking-in party’s surface temperature has been recorded using a Bluetooth-paired thermal screening device, their surface temperature as recorded will automatically be entered into the app, along with their information, and the Check-in will be concluded (provided all the necessary information, as well as the surface temperature as recorded, satisfies the entering space’s criteria). The checking-in party is then at liberty to enter the space.If the surface temperature reflects as outside of the safe threshold, the checking-in party will be denied access.
4) Capture (Including, but not limited to, compliance with the POPI Act (Act 4 of 2013))
The checking-in party’s personal and contact information, as well as their surface temperature as recorded.
The captured data will be stored on the FoodGuru Platform, for access only in the event that a traceability request is submitted. The space (and managing parties of the space, eg. Restaurant owner) will have access ONLY to the Check-in instances, limited to the following information: the checking-in party’s Name, Surname and surface temperature as recorded at time of Check-in, as well as the date and time of the Check-in instance.
The capture of a Check-in instance will automatically adjust the total occupancy of the space. The total occupancy of the space is then constantly compared to the maximum safe capacity of the space, in real-time.
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