Keep HACCP Temperature Logs on Every Hot Food Delivery
Catering and delivery food must document safe temperatures, and paper logs get faked or forgotten. Log temps digitally at dispatch and delivery with timestamps.
- 1
Log at Dispatch
Kitchen texts the leaving temp per order to the bot.
- 2
Log at Delivery
Driver texts the arrival temp on handoff.
- 3
Flag Danger Zones
Add an
IFnode alerting when any reading enters unsafe range. - 4
Keep the Audit Trail
Timestamped entries file per order for inspection.
- 5
Activate and Test
Activate the workflow with a test delivery. Confirm both temps log.
Frequently asked questions
Why two-point logging?
Dispatch-plus-delivery proves the chain held — one reading proves almost nothing.
Does digital beat clipboard?
Timestamps can't be batch-filled Friday afternoon — which is exactly what auditors know clipboards suffer.
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