The HACCP logbook
is no longer filled in
the night before.
Temperatures, cleaning, batches and expiry dates are recorded from a phone while you work, with the right time and the name of whoever did it. When the inspector knocks, there is nothing to catch up on.
Free sign-up · No credit card · 1 days of trial with HACCP included
⚠ Blast chiller · −14 °C, out of range
Flagged among the alerts: from here you open the non-conformity and write down how you fixed it.
It all gets written at once
The logbook is filled in on Friday, a fortnight in one go, same pen and same handwriting. An inspector spots that at a glance.
Customers find the expiry dates
Nobody looks at the date on that jar until it is needed. And by then the dish has already been started.
Inspections come unannounced
The inspector turns up on the day the person who kept the records is off, and nobody knows where they are.
Everything an inspector can ask for, in one place.
Every entry carries the date, the time and the name of whoever made it. In the kitchen it takes two taps; the rest is written by the software.
Temperatures
Fridges, freezers, blast chiller and cooking. An out-of-range value is highlighted and goes into the alerts, and you are reminded of the checks still missing today.
Cleaning and sanitising
The cleaning plan broken down by area, with the signature of who did what and a photo when it has to be proved.
Batch traceability
From goods-in to the plate served: supplier, document, batch, expiry. An expired batch opens a non-conformity on its own.
Labels and QR codes
Print the prep label with batch, date and expiry — several labels on a plain A4 sheet if you like.
Shelf life and allergens
Shelf life and allergens suggested by reading labels, barcodes and supplier invoices. You confirm: the responsibility stays yours, the typing does not.
Non-conformities
What happened, how serious it is, who is handling it and how it ended. It is the part an inspector reads first.
Pests and maintenance
Bait points, pest control, calibrations and equipment checks, each with the date of the next one.
Staff and training
HACCP certificates and health clearances with their expiry dates. You see who is about to expire before it happens, not after.
Inspector mode.
One button opens a read-only screen: the last few days of records in date order, the non-conformities still open, the mandatory documents. If the inspector wants a copy, the PDF or the CSV comes out while they are still there.
rocket_launch Sign up free- check_circle Records in read-only, in date order
- check_circle Export to PDF or CSV, just the period they ask for
- check_circle Every change stays on record: who, when, what was there before
- check_circle The day can also close by itself in the evening, and stays printable
Three steps, one afternoon.
1
You sign up
Name, email, password. Two minutes, free, no credit card.
2
You set up the venue
A guided path asks which fridges you have, which areas and who works there. The checks to be done come out of that, ready to use.
3
Recording happens on the phone
From tomorrow morning whoever is in the kitchen opens their phone and confirms. You look at what is missing without having to ask anyone.
Automatic HACCP.
It also includes the digital QR menu and the stockroom: they are the same ingredients, and entering them three times makes no sense.
HACCP Automatico
local_offerOfferta lancio 69€59€
per month, VAT included · 590€/year
Turn on Automatic HACCP Or sign up free and try it firstWhat it includes
- check QR menu — digital menu with ingredients and allergens
- check Stock — invoice entry, quantities and expiry dates
- check Staff — delegations and signatures on the checks
- check Full HACCP — logs, labels, temperatures and alerts
- check Automatic reading from photos and invoices
- check Expiry dates and allergens worked out automatically (you confirm)
- check Guided step-by-step setup after purchase
- check Food cost simulator
- check Assistant — ask how something is done and it answers straight away
- check Up to 3 panel logins, plus 4 staff phones
- check No commission on orders
No commission on orders. To change or stop the plan, write to support.
What people ask us before signing up.
Can I get rid of my HACCP consultant?
No, and be wary of anyone who says yes. The self-check manual and the responsibility stay with the owner and the designated manager. Servora is the tool that makes the checks in your manual actually happen and stay on record.
Do digital records count?
The rules ask for records to exist, to be kept up to date and to be produced on request: a paper logbook is not compulsory. Servora keeps the date, the time and the author of every entry, and tracks later changes. If your inspector wants paper, you print it.
Does it read temperatures by itself?
No, and we will not tell you otherwise. A person measures the temperature and a person writes it down, in two taps. What the software does is remind you of the check, notice that the value is out of range and keep it in front of you until you deal with it.
Do I need an account for everyone?
No. Kitchen staff are registered as venue operators and appear by name on the entries. Panel logins are a different thing, and how many you get depends on the plan.
Do I need a tablet or a barcode scanner?
A phone with a browser is enough: the camera reads labels and barcodes. Prep labels need a printer, but the office one with plain A4 will do.
I have more than one venue.
They can be kept together, with each venue's records separate and one overall view. Write to us and we will tell you how best to set them up.
To be clear. Servora is an operational support tool. Responsibility for HACCP compliance remains with the business owner and the designated manager, and the self-check manual must be drawn up with a qualified HACCP consultant.
The next inspection could be tomorrow.
Sign up free, start the 1-day trial with HACCP included and see what a logbook looks like when it fills in as you work.
No credit card · No commission on orders · Support in Italian