Food Safety & HACCP
HACCP compliance that doesn't slow down your prep team.
Digital CCP records, automated temperature flagging, and inspector-ready exports. Prepcadence is not a HACCP certification body — it's the operational system that enforces your plan every shift so you're not scrambling for a binder when your inspector walks in.
Critical Control Points
What CCPs we track. How alerts work.
Prepcadence tracks the six standard HACCP critical control points that restaurant health departments focus on during inspection: receiving, cold hold, hot hold, reheating, cooling curve, and cook temperature. You define the acceptable threshold for each CCP — we flag any reading that falls outside it and create a timestamped, uneditable record that no one on your team can go back and change.
≤41°F
Receiving temperature
Log temperature of all cold deliveries at dock. Auto-flag anything above your threshold.
≤41°F
Cold hold zone
Walk-in and reach-in checks at defined intervals. Out-of-range triggers manager alert immediately.
≥140°F
Hot hold zone
Steam table and hot hold equipment checks. Linked to prep station so your team doesn't miss them during service ramp.
≥165°F
Reheating
Log final internal temp of reheated items. Satisfies the HACCP step that's most commonly missed.
135→70°F
Cooling curve
Two-stage cooling: 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 hours. Prepcadence prompts both checks.
≥145°F
Cook temperature
Log final cook temp for proteins at the line. Creates the trail showing your team hit target internal temp every service.
Audit Readiness
Your records are already ready.
Every temperature log entry is automatically formatted for inspector presentation. No last-minute binder assembly.
One-click PDF export
Generate a dated, station-by-station temperature log report in seconds. Formatted for health department presentation — dates, times, values, employee initials.
Immutable records
Temperature log entries cannot be edited after submission. This is what makes the record defensible — an inspector knows your team didn't go back and fix the numbers after the fact.
90-day retention
All temp logs are retained for 90 days (configurable). Most inspectors ask for the last 30 days of records. You'll have them.
Chain-of-custody logging
Every entry is attributed to the team member who logged it. Manager sign-off for line checks creates a clear accountability trail.
Digital Line Check
Pre-service readiness, station by station.
The 10am line check is your last gate before service opens. Prepcadence gives managers a digital checklist to confirm every station is ready — proteins portioned to par, grill and sauté mise en place complete, cold-hold temps confirmed ≤41°F. Manager signs off digitally, timestamped. If something is off, the record shows when it was caught, not after the fact.
- Station-by-station pre-service checklist
- Temperature confirmation at each station
- Manager digital sign-off creates a timestamped record
- Missed checklist items flagged before service window opens
Get your HACCP records off paper.
14-day free trial. Your first CCP log is set up in minutes. Questions about how the HACCP module works? Email [email protected]
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