Nursery HACCP,
logged in seconds.
Meals delivered or cooked on site, bottle preparation, fridges, cleaning: the team logs each check on a phone or tablet, and the manager finds everything on inspection day.
What makes HACCP hard in a nursery
Children under three are a vulnerable group, and the team's first job is looking after them.
A vulnerable group
With very young children, a temperature or hygiene lapse matters more. Every check is guided so that nothing is skipped.
Meals often delivered
Chilled or hot, the temperature is checked on delivery, then at reheating. Both are logged in the same place.
Bottle preparation
Opened milk, prepared bottles, a dedicated fridge: label each opened product with its date and log the fridge temperature.
Inspections
During a food safety inspection, the records of the past months are sorted by date and export to PDF.
The checks of a nursery
Every module is included in the subscription. These are the ones nurseries use most.