Who it’s for
HACCP app for restaurants
A restaurant kitchen produces the most records: fridges, cooking, cooling, reheating, deliveries, cleaning and an allergen menu that changes with the specials.
The checks Hygivo sets up for you
When you set up, Hygivo suggests these. Keep the ones you do, rename them, change how often they come due, and add your own.
- Walk-in, prep fridge and freezer rounds
- Core cooking temperatures (75 °C, or an equivalent), cooling and reheating, kept together by batch
- Hot holding at 63 °C or above on the pass
- Deliveries with supplier, batch code, use-by and temperature
- Daily and weekly cleaning: hobs, fryers, extraction, chopping boards
- Allergen information that goes back to “needs review” when a recipe changes
Why it helps
Busy services are when paper sheets get missed. Staff record each check on their phone in a few taps, and anything out of range reaches the head chef and the owner straight away.
What you get
- Each staff member records checks on their own phone, with their name and the time.
- Out-of-range readings and rejected deliveries ask what was done, and reach owners and managers straight away.
- Records for any period, searchable by batch, date, equipment or person, and downloadable as a PDF or Excel report.
- Works without signal: checks are kept on the phone and sent when the connection returns.
Still on paper? Start with our free HACCP templates, or read what HACCP is, in plain English.
This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.