The HACCP cleaning schedule, checked off on the line, proven in the log.
Every zone of your kitchen with its items, and under each line the chemical, the dilution, the method and the contact time. The crew checks off what they cleaned, validates once, and the log carries the time and a first name. Anything overdue stays red until it gets done.
No credit card. Any off-the-shelf Android tablet will do.
A cleaning and sanitizing schedule that is posted, followed and proven
The schedule says what gets cleaned, when, with which chemical and how. The log shows it actually happened. On paper, most kitchens have the first and very few have the second.
What the Food Code expects
FDA Food Code chapters 4-6 and 4-7 set how often food-contact surfaces get cleaned and sanitized, at the right concentration and contact time, and your HACCP plan has to show it is done. Your local health department wants to see a written cleaning schedule and a log that proves it is followed, item by item, with who did it and when.
The trouble with the laminated chart
The checklist by the dish pit gets filled in with a marker at the end of the week, if at all. The weekly hood cleaning gets skipped every other month, nobody is sure which chemical goes on the slicer, and the day you have to pull the log, whole weeks are missing.
What Tracito changes
The day's list only shows what is due, with the chemical and the dilution under each line. The crew checks off, validates once, and every cleaning is dated and signed. Whatever was not done stays red, gets caught up, and the catch-up is written down. The schedule prints out so you can post it.
Set it up once, then check off at close
The Tracito way: you set the kitchen up at the start, then the crew only taps. No options on screen during service.
Your zones and items, already filled in
When you set up, you pick your profile (restaurant, commissary kitchen, institutional food service) and the schedule comes preloaded: kitchen, dish pit, dry storage, walk-ins, dining room, restrooms, each item with its frequency and its chemical. The range and the fryer get the degreaser every meal period, the extractor hood every week, the ceiling every month.
Everything can be changed: rename, add a zone, delete what you do not have, switch a frequency (per meal period, daily, weekly, monthly, on demand). Then “Print the schedule” gives you the PDF to post in the kitchen, with chemical, dilution, method and contact time.
Check off what got cleaned, validate once
At close, a crew member checks off the items they just cleaned, or “Check all” for a whole zone. Every checked line lands in the “To validate” panel, where they can add a photo or a note, or drop it with the cross. One “Validate 6 cleanings” with a first name and the time, and it is all saved.
An item missed at the previous meal period is checked the same way: the line reads “catch-up · Lunch” and the log keeps that mention. The tablet works without Wi-Fi, at the dish pit or in dry storage: cleanings go out on their own once the network is back.
Your chemicals, and what they go on
Every chemical has its own card: family (degreaser, detergent-disinfectant, descaler, dish machine, floor and surface, restroom), brand, dilution, method, contact time. To add yours, take a picture of the jug, front then back: the card fills itself in from the label, you check it, you save.
The assignment is suggested for you: the degreaser goes on the ovens, the range, the hood and the fryer, the detergent-disinfectant on the worktops and the reach-ins. A “To complete” tag stays on until the brand is filled in. On a sensitive spot, you can make the proof photo required: checking the box opens the camera, and nothing gets validated without it.
The log writes itself
Every validated cleaning joins the module's log: time, first name, item, zone, meal period, compliance, photo and note when there is one. Nothing gets erased: a cancelled cleaning stays visible, crossed out, with who cancelled it and when. A catch-up is marked as such.
The log exports to PDF or goes out by e-mail, for the period you pick: today, this week, this month, this year.
You know, without walking the line
- The day on one screen. Zone by zone, what is done, what is left, what is overdue, with the “8 / 19” counter and overdue items in red. The weekly hood and the monthly ceiling show up on the day they are due.
- A notification when something slips. A non-compliance recorded on a cleaning lands on your phone with the item, the zone, the person and the note. You choose the quiet hours.
- Inspection mode. Hand the tablet to the health inspector: a read-only view, the cleaning schedule, the dated log, the proof photos, the complete file as a PDF.
- The summary by e-mail. Every Monday and at the start of each month: what was done, missed and caught up, module by module.
- From your web account. The same logs, the full settings for zones and chemicals, several locations, a consultant invited in read-only mode.
It fits your kitchen, not the other way around
A frequency per item
Per meal period, daily, weekly, monthly or on demand: every item has its own rhythm. The prep table gets checked off every meal period, the under-counter reach-in once a week, the dining room once a day. An item set to “on demand” (a bulk bin, a storage shelf) stays in the list without ever going overdue.
Missed cleanings get caught up, never silently
A missed cleaning stays red until it is done, and the catch-up is written in the log with the meal period it belonged to. A closed day, a Sunday with no service? The manager clears the overdue tasks by giving a reason, and that reason goes in the log too: you see what was missed and why, not a hole.
A proof photo where it matters
On any item, a crew member can attach a photo and a note when checking it off. For sensitive spots (restrooms, the slicer, the grease trap), you make the photo required: checking the box opens the camera, and nothing gets validated without it. The photo sits in the log, on that line.
One tablet for the whole crew
No account or password per person: everyone picks their first name when validating, and that first name goes in the log. Several tablets and phones can be used in the same kitchen: the dish pit checks off its sinks, the hot line checks off its range, each one sees what the others did.
The detailed answers are in the help center
- How do I tick today's cleaning?
- How do I change how often something is cleaned?
- How do I add, rename or remove a zone or an item?
- A cleaning was missed: how do I catch up?
- How do I require a proof photo on an item?
All the module’s questions: help center › Cleaning.
Your cleaning schedule posted and followed from tonight
Create your location, pick your profile, print the schedule, start checking off. 30-day free trial, no credit card. Then 29 € a month or 290 € a year per location, all modules included.
the laminated chart is over