Features
Cooking and cooling records with the limits of the GIS guide
Record the core temperature when cooking and both steps of cooling. A value outside its limit needs a corrective action before it can be saved.
Plan:
Standard and Pro
PricingWithout Haccly
Cooling is the step nobody writes down
The start time is forgotten, the second reading comes too late, and the record is filled in afterwards.
How it works
Measure when cooking
Poultry and pork at least 74 °C for 2 minutes, beef at least 63 °C, eggs at least 70 °C for 2 minutes.
Start cooling
Record the starting temperature. The venue's people get a reminder before the final reading is due.
Finish cooling
Down to 10 °C within 2 hours, then at most 4 °C, eat within 5 days. Late cooling goes to the venue managers.
What else you should know
- Dish names are suggested from the venue's dishes and the last 30 days.
- Records cannot be changed. A correction is a new version with a reason.
- Both tables are in the inspection report and in the export.
- The limits come from the GIS guide of 2003.
Other features
- An inspection report for any period, from the records you already keep
- A HACCP plan for each venue, uploaded as a PDF or built step by step
- Allergens in every dish, and a menu guests open with a QR code
- Training and health certificates with their expiry dates in one place
- Pest control with stations, your own checks and the company's visits
- Food labels with a use-by date and allergens, printed from the browser
- Batches from delivery to your own products, and recalls that find what was made from them
- Internal audits with checklists, a score and actions with a due date
- All features
Checks on time, a report in seconds, access under control
Create an account and use every module free for 30 days, no card needed. Prefer to see it first? We will show you the app on a video call.