HACCP

HACCP Software for Restaurants

HACCP is mandatory, and doing it on paper gets you nothing back: checklists filled in after the fact, folders nobody can find, and an inspector who wants to see that one record. Digital takes less time and is always easy to show.

Recorded today
Kitchen fridge3.8 °C✓
Cooling down jus7.1 °C✓
Grill cleaningdone✓

With date, time and name. Easy to find during an inspection.

A day in your kitchen.

  1. 22:30

    Cooling, tracked.

    HACCP with a timer, and a label with the use-by date.

    Cooling, tracked.

Real screens from the app, with a made-up venue.

What works better digitally

Tasks pop up exactly when they're due, assigned to the right person. You log temperatures, cooling checks and cleaning rounds in a few taps, and the system keeps an eye on the limits. If a reading is out of range, the system asks for the corrective action before the task can be closed, because that's exactly what an inspector wants to see.

Use-by labels that fill themselves in

When you pack a product, you print a label with the product name, preparation date, use-by date and the name of who made it. Because the label comes straight from the recipe, the name is always right and nobody has to scribble with a marker. The record is kept automatically.

Find it without searching

Every record can be looked up by day, by location and by staff member. During an inspection, you can show exactly what was measured, when, and what was done if something was off. Less stress, and less time spent preparing for an audit.

Multiple locations

If you run several venues, you can see per location whether tasks have been completed and where things are lagging, without having to call everyone. Your team only sees its own location.

Updated: 2026-08-09

Frequently asked questions

Is digital HACCP record-keeping allowed?

Yes. The law requires you to manage food safety and keep demonstrable records, not to use a specific medium. Digital record-keeping is allowed and, in practice, easier to demonstrate than paper, since the date, time and staff member are logged automatically.

Which records do I need to keep?

That depends on your business and the hygiene code you follow, but it usually covers goods-in checks, fridge and freezer temperatures, core temperatures during cooking, cooling, cleaning and use-by dates. KitchenOps sets these tasks up for you and stores what was measured.

What happens if a temperature is out of range?

The system asks for a corrective action before the task can be closed, for example throwing the product away or cooling it down further. That way, not only the deviation is recorded, but also what you did about it.

Do I need special equipment?

No, a tablet or phone is enough. For use-by labels you'll need a label printer; if you already have a DYMO or Argox in the kitchen, it will connect right away.

Stop guessing your food cost.

Try free for 14 days, or book a demo with your own invoices.

Also as an app on your phone.
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