HACCP records your kitchen keeps on a tablet

In short

• Ready-made templates for a catering kitchen or a restaurant, per country
• Checks planned per location, with times, limits and instructions
• A kitchen tablet that needs no login: staff pick their name and tap
• Readings outside the limit are flagged and need a note
• Corrections keep the original record, so nothing disappears
• The full logbook for any period as a PDF for your inspector

Start with a complete set of checks

Switch HACCP on and pick a template for a catering kitchen or a restaurant. You get a full set of checks in one go, with times, limits and instructions for your staff, based on the hygiene rules of your country: the national hygiene guide where one is built in, otherwise a general set that follows the HACCP principles your Environmental Health Officer inspects against. Change any check to fit your kitchen: how often, on which days, the time window, the limit and what to do when a reading is off.

A screen in the kitchen, without logins

Open the location's address on a tablet and it shows today's checks on a timeline, in the colour of each task group. Staff choose their name once a day and record a check with a tap: a temperature, a yes or no per checklist item, and a note when something was not right. A reading outside the limit turns red and cannot be marked as in order. Checks that belong to a batch rather than a time of day, such as a cold buffet or a transport, are started from the screen whenever they happen.

A logbook an inspector can read

In the office you see per location and per day what was planned and what was recorded, and by whom. A check done on paper can be entered afterwards with the time it was done. Corrections never overwrite: the new record counts and the original stays visible. For an inspection you download the logbook for any period as a PDF, including the checks nobody did.