Your surfaces tested,
the proof in your pocket.
Worktops, slicers, handles: your surface analyses are scheduled by zone, done on mobile, and archived. Inspector asks? You show the full history.
Surfaces are the inspector's first reflex
Surface checks get skipped fast during the rush. With BackResto, they become a habit.
Every zone mapped
Kitchen, bar, storage, dining: each sampling point has a defined location and purpose.
Results and actions tracked
Pass, fail, borderline: who tested, when, and what follow-up was taken. Everything is timestamped.
Frequency adapted to risk
High-contact surfaces are tested more often. Daily, weekly or ad hoc: you decide.
Linked to the cleaning plan
Surface failed? Cleaning is reinforced. Analysis and execution in the same space.
Surfaces + labels + sensors = complete hygiene
Your surface analyses sit alongside shelf-life labels and cold room monitoring. One HACCP space.
Food label printer
Surface hygiene + product labeling in the same app. Total consistency.
Connected sensors 24/7
Sensors watch the cold, surface analyses verify hygiene. Two HACCP pillars, same app.
Define your points, the team does the rest.
A surface matrix configured once, applied every day.
Pick the points to monitor
Worktops, slicers, handles, taps: define them based on your hazard analysis.
The team samples and logs
Checks during quiet windows, results recorded on mobile before the rush erases memory.
Failed? Action taken.
Extra cleaning, retest if needed. The audit trail stays centralized for inspections.