Food-safety operations · 2026
HACCP Hacker
Multi-site kitchen compliance for hospitality groups and cafes: checks, temps against target, goods-in, cleaning, incidents, and one exportable pack — built to take about 90% of the time off HACCP forms.
- Sites
- Group + cafe
- Forms
- ~90% less time
- Export
- Dated audit pack
Kitchen desk · invented sites
Site · North Fen Cafe
Opening board
Ribbon · Kiln Street · pack ready
Cleaning signed. Goods-in logged. Two open incidents across invented sites. Numbers on this screen are invented. They are not a live kitchen.
Problem
A group with three kitchens does not fail because nobody knows the rules. It fails because each site keeps a different book. Clipboards, signed sheets, and a delivery note in another drawer can show that someone meant to keep a record. They do not prove what was in range, who signed the check, or what broke at the other cafe last Tuesday. When an inspector asks for the last month, the afternoon disappears into reconstruction.
Outcome
The floor logs the shift on a phone or pass tablet. Group ops sees due items and open incidents across sites before anyone else does. Forms that used to eat the morning take about 90% less time. The export is one dated pack per site — or across the group — not a folder assembled after the phone rings.
The operational problem
One clipboard by one walk-in is already a weak proof. Multiply it by a hospitality group and you have three cleaning books, two goods-in drawers, and a cafe that texts the reading. Existing tools fail the inspection question at group scale: can you open last month for every site, or does someone spend the afternoon inventing a story from scraps? I built HACCP Hacker because the kitchens already knew the rules. The record could not survive being asked — especially when the ask was for more than one address.
What HACCP Hacker does
A site switcher and one history. Each kitchen — cafe, bakery, group site — runs the same loop: opening and shift checklists, station temperatures logged against a target (in range or watch), cleaning signed, goods-in recorded, incidents written where they happened. The manager view is the board across sites: due items, temps off target, open incidents, what still needs a walkaround. This is the back-of-house record. It is not the public restaurant website. Those are two products.
Ninety percent of the form time
The claim I will stand behind: this takes about 90% of the time off HACCP forms. Not because the rules got shorter. Because the floor is not rewriting the same sheet, and ops is not retyping three sites into a pack the night before. Checks are the form. The export is the pack. If a reading is off, it stays off in the history — that is the only version an inspector should see.
The pack you hand over
One audit pack, dated, attributable, per site or across the group: temperatures against target, cleaning, deliveries, incidents, and the opening checks that were actually finished. Not a zip of photos from three phones. Not a reconstruction. Group ops can see which site is late before the inspector is in the building.
Built to sit behind the kitchen door
The floor only sees the checks for that site and that shift. Group ops sees the score and the open incidents. Login is role-separated so a commis is not staring at last quarter’s export, and a marketing URL is not staring at a live kitchen. Names and readings on this page are invented — North Fen Cafe, Ribbon Kitchen, Kiln Street Bakery — so you can read the shape of the desk without a real site’s book sitting on a public URL.
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