Central kitchen HACCP,
from production to delivery.
Cooling, labels, batches, temperatures on departure and on arrival: with the BackResto HACCP app, each step is logged on a tablet at the workstation and is there on inspection day.
What makes HACCP hard in a central kitchen
Large volumes, food produced in advance and dishes that travel before they are served.
Rapid cooling
Cooked food must be brought down to +10 °C within the time your local rules set, two hours in most European countries, and this must be proven for each batch. The start and end time and temperature are logged in a few seconds.
Labelling each batch
Each container is labelled with its contents, its production date and its use-by date. The label prints from the app.
Transport
The temperature is logged when the food leaves the kitchen and when it arrives at the site it is delivered to.
Records to show
During an inspection, the records are sorted by date and can be exported, without searching through binders.
Checks in a central kitchen
Every module is included in the subscription. These are the ones central kitchens use most.