The HACCP temperature log, two taps per cooler.
Every walk-in, reach-in and freezer checked at each meal period, with its limits, the time and the first name of the person who did it. A cooler out of range, and a corrective action is asked for right away. No binder, no pen, nothing forgotten.
No credit card. Any off-the-shelf Android tablet will do.
A temperature log that keeps itself, meal period after meal period
In a kitchen, cold holding is the first thing to keep an eye on. The log has to exist, be dated, and show what was done the day a cooler drifted.
What the Food Code expects
The FDA Food Code sets cold holding at 41 °F or below for TCS foods, and your HACCP plan has to prove you monitor it: a dated log, kept as you go, not filled in the night before. Local health codes build on the same rule.
The trouble with the clipboard
The sheet taped to the walk-in ends up stained, skipped every other shift, or filled in all at once with the same number on every line. A reach-in at 45 °F goes unnoticed, and nobody remembers what was done. The day you have to pull the log, it shows.
What Tracito changes
Every unit has its own limits. Every reading carries the time and a first name. An out-of-range reading cannot be saved without saying what was done about it. The log writes itself, dated and signed, and comes out as a PDF in one tap.
Set it up once, then log in twenty seconds
The Tracito way: you set the kitchen up at the start, then the crew only taps. No options on screen during service.
Your units, with their limits
When you set up, you name your walk-ins, reach-ins, prep tables and freezers. Each one gets a family (standard cooler, ground meat, seafood, dairy, freezer…) and the limits that go with it: 32 to 41 °F for a standard cooler, 0 °F or below for a freezer. Adjust them if your HACCP plan says otherwise.
You also say at which meal periods each unit gets checked: lunch and dinner for most, once a day for a back-up chest freezer. All of it can be changed later from the tablet or from your web account.
Log: tap, set, move on
During service, a crew member taps a unit, sets the value with − and + one degree at a time (or types it), and moves to the next one. The seven units in this example take twenty seconds, then one Validate saves them all, with the person's first name and the time.
The tablet works without Wi-Fi: in the walk-in or the back room, readings are saved on the tablet and go out on their own once the network is back. Several tablets and phones can be used in the same kitchen.
Out of range: a corrective action is required
A reach-in at 43 °F when the limit is 41 °F: the value turns red, the tile too, and the reading cannot be validated until someone says what was done. A list of actions is offered (door closed, thermostat lowered, food moved to a compliant unit, technician called…), plus the likely cause and what happened to the food. A free note completes it if needed.
That is what has to stay in the log: the problem, the time, the person, and what was done. The manager gets a notification on their phone.
The log writes itself
Every validated reading joins the module's register: time, first name, unit, value, compliance, corrective action. Nothing gets erased: a cancelled reading stays visible, crossed out, with who cancelled it and when. A reading entered after the fact is marked as such.
The register exports to PDF or goes out by e-mail, for the period you pick: today, this week, this month, this year.
You know, without asking
- The day on one screen. What is done, what is left, what is overdue, meal period by meal period. A unit not logged by the end of the period, the tablet reminds the crew.
- A notification when something drifts. An out-of-range reading lands on your phone with the unit, the value, the person and the action taken. You choose the quiet hours.
- Inspection mode. Hand the tablet to the health inspector: a read-only view, every register dated, the period's non-compliances, 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 out of range, module by module.
- From your web account. The same registers, the full settings, several locations, a consultant invited in read-only mode.
It fits your kitchen, not the other way around
Limits per unit, in °F, Food Code defaults
A U.S. location gets the FDA Food Code values out of the box (41 °F cold holding, 0 °F freezer) and works in Fahrenheit everywhere. You can tighten or widen each range: every reading keeps the limit that applied that day, even if you change it later.
A rhythm per unit
A walk-in gets checked at every meal period, a back-up freezer once a day. Each unit has its own periods; the task shows up on the day's list at the right time, and as overdue if it is missed.
Missed checks get cleared, never silently
A period skipped on a Sunday? The manager can clear the overdue tasks by giving a reason. It is written in the register: the log shows that a check was missed and why, not a hole.
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 register. Several tablets and phones can be used in the same kitchen, each one sees the others' readings.
The detailed answers are in the help center
- How do I log a walk-in or reach-in temperature?
- What do I do when a temperature is out of range?
- How do I add a cooler or a freezer?
- Can a reading be corrected?
- How do I rename a unit, change its range or remove it?
All the module’s questions: help center › Temperatures.
Your coolers logged from tonight
Create your location, name your units, start logging. 30-day free trial, no credit card. Then 29 € a month or 290 € a year per location, all modules included.
paper is over