Butcher's shop HACCP,
from cold room to counter.
Cold rooms, deliveries, meat origin, in-house preparations, prep room cleaning: with the BackResto HACCP app, each check is logged on a phone or tablet and is there on inspection day.
What makes HACCP hard in a butcher's shop
Raw products, in-house preparations with a short shelf life and cutting equipment to clean several times a day.
Cold storage around the clock
A cold room drifting overnight puts the whole stock at risk. Optional connected sensors alert you if the temperature goes out of range.
Meat traceability
Origin, batch number, supplier: photograph the label on delivery to find it again without keeping the packaging.
In-house preparations
Stuffings, sausages, ready-made dishes: each preparation carries its use-by date. The label prints from the app.
Cutting equipment
Mincer, slicer, butcher's blocks, knives: the cleaning plan splits tasks by workstation and keeps track of what was done.
Checks in a butcher's shop
Every module is included in the subscription. These are the ones butchers and charcuterie shops use most.