For owners of one small kitchen, café, bakery or food shop: the checks you do every day are listed on a phone or tablet, staff tick them off and enter temperatures, anything out of range asks for a corrective action, and the record of every day is kept as a PDF.
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Bakery with a small café and five staff. In the morning the first person in ticks the opening checks and enters the two fridge temperatures. At noon one fridge reads 7°C; the app asks what was done, and the staff member notes that stock was moved and the door seal checked. When the inspector visits, the owner prints the last three months.
Choose your planEvery food business in Ireland needs a food safety management system based on HACCP principles, and the Food Safety Authority of Ireland is clear that HACCP is a legal requirement. In practice, for a small kitchen or shop, that means daily checks — and written records showing they were done.
In most small businesses those records are paper sheets on a clipboard: fridge temperatures, cooking and cooling, deliveries, cleaning. Sheets go missing, entries are filled in at the end of the week from memory, and when the Environmental Health Officer asks for the records, the owner goes looking through a drawer.
The app takes the daily records off paper. You set up the checks your business actually does — opening and closing checks, each fridge and freezer, cooking and reheating, cooling, hot holding, deliveries, cleaning — and how often each one is due.
Each day the checks appear on a phone or tablet in the kitchen. Staff tick them off and enter temperatures as they go. Each entry is recorded with the time and the name of the person who did it, so the record shows what really happened.
When a reading is out of range — a fridge above five degrees, food not cooled in time, a delivery arriving too warm — the app flags it at once and asks what was done about it. The corrective action is recorded next to the check, which is exactly what an inspector wants to see.
If a check is not done on time, the owner or manager is reminded, so gaps are noticed the same day rather than at the end of the month.
Every day's records are kept and can be downloaded as a PDF for any period: a week, a month, the last six months. When the Environmental Health Officer visits, you show them on the tablet or hand over a printout.
Less frequent tasks — deep cleaning, pest checks, probe thermometer calibration, staff training — can be added with their own schedule, so the weekly and monthly checks sit alongside the daily ones and nothing is forgotten.
Staff learn it in minutes: the list shows what needs doing today, and each check takes a tap or a number. New staff can follow it from their first shift.
If you have a second site later, it gets its own checks and records, and you see both on one screen.
Getting started takes an hour: your fridges and freezers, the checks you do and who does them. It works in the browser on any phone or tablet, with nothing to install.
The app is built for single small food businesses in Ireland: kitchens, cafés, bakeries and food shops. It is in preparation: we are checking whether businesses need it before it is built. The food business operator remains responsible for its food safety management system.
Yes, the FSAI states that food businesses must have a food safety management system based on HACCP principles.
Opening and closing, fridges and freezers, cooking, cooling, hot holding, deliveries, cleaning and any others you add.
The app flags it and asks for the corrective action, recorded with name and time.
Yes, on the tablet or as a PDF for any period.
Not yet. The app is in preparation, and we are checking whether businesses need it.