B2B HACCP WorkspaceDemo Organization: Metropolitan Grand Culinary Group (Global Evaluation)

Food Business Safety & Compliance Suite

Digitize your HACCP procedures, temperature monitoring, and batch recalls. Replace lost clipboards with tamper-evident digital records.

Today's Checklist Progress

3 / 5

60% Sanitation Completed

Cold-Chain Integrity

3 / 4 Units Safe

1 breach(es) logged & monitored

Tracked Batch Lots

4 Active Lots

1 quarantined lot(s)

Tap status button to toggle between Passed, Failed, or Pending.

Shift: Current Rotation

Prep Kitchen

Sanitize stainless steel food contact workbenches (Sodium Hypochlorite 200ppm)

Verified by Chef Sarah at 08:15 AM

Butchery Area

Wash and sterilize raw meat slicer and knives (82°C hot water rinse)

Verified by Sam Butcher at 08:30 AM

Storage & Cold Room

Verify walk-in cooler seals and ensure raw meats stored below cooked foods

Staff Hygiene

Check all food handlers wearing hair restraints and clean aprons; inspect handwash sink soap

Dry Grain Storage

Inspect maize flour pallet stacks for moisture ingress or rodent droppings

Verified by Grace QA at 09:00 AM