HACCP Log
HACCP Log is a food-safety temperature record for every fridge, freezer, oven, proofing cabinet, display case, hot/cold-holding unit and dry store in your kitchen — each unit has a defined safe temperature range, staff log readings against it, out-of-range readings are flagged immediately with a required Corrective Action, and a 7-day history is kept per unit for inspection or audit purposes.
Overview
Set up each Unit with a Name, Type (Fridge/Chiller, Freezer, Oven, Proofing Cabinet, Display Case, Hot-holding Unit, Cold-holding Unit, Ambient/Dry Store), Location, and its safe Min Temp/Max Temp range in °C or °F.
Logging a reading is a simple, fast action: enter the current Temperature for a unit — the system immediately shows whether it's within the safe range (✓) or out of range (⚠) based on that unit's configured Min/Max.
An out-of-range reading prompts for a Corrective Action taken (e.g. "Moved items to backup fridge") right in the logging form, so the record captures not just the problem but what was done about it.
Each reading can optionally record who logged it (Logged By) and free-text Notes, building an auditable trail per unit.
A Log History view per unit shows the last 7 days of readings with time, temperature, in/out-of-range status and who logged it — the record you'd show a health inspector or auditor.
An Alerts view surfaces out-of-range readings across all units from the last 24 hours, so a manager can catch a developing problem (a fridge drifting warm) without checking every unit individually.
Before You Start
- You must have the HACCP feature enabled on your plan (advanced tier and above).
- Set up your kitchen's units (fridges, freezers, ovens, etc.) with correct safe temperature ranges before staff start logging readings — an incorrect Min/Max range will misclassify readings as in/out of range.
Step-by-Step Guide
1 Set up a temperature-monitored unit
- Click "Add Unit" and enter its Name, Type and Location.
- Set the safe Min Temp and Max Temp for that unit type, and the temperature unit (°C/°F).
- Save — the unit now appears in the log list ready for readings.
2 Log a temperature reading
- Find the unit and open its logging action.
- Enter the current Temperature — the form immediately shows within/out of safe range.
- If out of range, enter the Corrective Action taken.
- Optionally add your name and any notes, then save the reading.
3 Review recent alerts across the kitchen
- Open the Alerts view to see all out-of-range readings from the last 24 hours across every unit.
- Follow up on any unit showing repeated out-of-range readings — a pattern usually means the equipment needs servicing, not just a corrective action note.
4 Pull a unit's history for an inspection
- Open the specific unit and view its Log History.
- Review the last 7 days of readings, statuses and who logged each one as your compliance record.
Every Field & Button, Explained
| Field / Button | What it does |
|---|---|
Unit Type | Fridge/Chiller, Freezer, Oven, Proofing Cabinet, Display Case, Hot-holding Unit, Cold-holding Unit, or Ambient/Dry Store — each with its own icon on the list. |
Min Temp / Max Temp | The safe temperature range for a unit; every logged reading is checked against this range to flag in/out of range. |
Corrective Action | Required free-text entry when a reading is out of range, capturing what staff did in response (e.g. moved stock, called for service). |
Logged By / Notes | Optional staff name and free-text note attached to each reading. |
Log History (7 days) / Alerts (24 hours) | Per-unit 7-day reading history for audit purposes, and a cross-unit 24-hour out-of-range alert feed for active monitoring. |
Tips & Best Practices
- Set realistic Min/Max ranges per unit type from the start — an overly tight range will generate constant false out-of-range flags and train staff to ignore them.
- Always fill in Corrective Action on an out-of-range reading, even if it's a simple "monitored, temp returned to range within 10 min" — this is exactly what an inspector or auditor will look for.
- Check the Alerts view at the start of a shift, not just when a specific unit seems off — it catches problems developing on units nobody happened to be checking.