Features
This page goes through hacc.app one part at a time, with pictures of the real screens and an invented shop's records. Each section says what the app does and what your shop gets from it.
Part 1
Today, the Tasks calendar, temperature checks, checklists and the daily sign-off.
One page shows your staff what is overdue, what is next and what is done.
A month calendar shows which days were fully logged, which were part done and which were missed.
Staff type each fridge, freezer and counter reading into one screen that shows the allowed range next to the box.
Opening checks, closing checks, cleaning schedules and deep cleans come from your own lists and fall due when you say.
Cleaning the slicer after use or clearing up a spillage is logged each time it happens, not on a timetable.
At close, someone signs on screen for the day's records, and anything not done has to be finished or given a reason first.
You list your own appliances with their safe ranges, then decide which get checked, how often and by when.
Some checks are for a manager to do, and the app keeps them that way.
Part 2
Cooking and cooling records, the jelly log, hot, ambient and cold holding, production batches and the counter board.
One record follows each cook from the time it went in to the last cooling reading, and the list shows which batches reached temperature and how far each has got.
Put a tray out and the app keeps its record: when it went on display, each probe reading you take and when it came off, with a clock for the time it is allowed.
Every cold line on your sheet is listed each day, and you can see which have been probed, which have not, and which were over target.
Record a batch and the app gives it the next batch number, works out its use-by date from the shelf life, and keeps anything running out of time at the top of the screen.
The Product Tracker is a quick board of what is out on the counter, grouped by category, with the days left on each item and a tick to clear it when it has gone.
If you make pork pies, the jelly has its own record: the temperature tested before filling, the batch it went into, the times, what happened to any leftover, and whether the canister and gun were cleaned.
The temperatures and times your holding records are judged against are yours to set, and changing one never re-scores a record that is already on file.
Part 3
Deliveries, suppliers, products, returns and complaints, wastage, and the batch numbers on what comes in and what you make.
Each delivery gets one record: who it came from, the temperature on arrival, who checked it and each product with its batch number and use-by date.
Your suppliers sit in one list, each with its plant number, its contact details and the products you buy from it, and that list is what staff pick from when a delivery arrives.
A customer return, a rejected delivery and a complaint all go in one list, each with what happened to the food and whether the matter is closed.
Each day has a sheet of what was thrown away, how much, why, and what it cost you and would have sold for, with a running total for the month.
The app records the supplier, batch number and use-by date of each product line booked in on a delivery, and gives each batch you record under Production its own number.
Each thing you sell has one record holding its ingredients and allergens, its shelf life, and its cost and retail price, and the app uses those figures when you record a batch or write down waste.
Part 4
The record-keeping score, the Inspection page, Environmental Health Officer (EHO) visits, internal audits, pest control, COSHH, training and visitors.
You get one number for how complete and up to date your food-safety records are, and a list of what to do to raise it.
It measures your own record-keeping in the app, and it is not a prediction of your Food Hygiene Rating.
When an EHO asks to see your records, one page lays out what was kept, what went wrong and what was done about it.
Your pest control contract, each contractor visit and the recommendations still outstanding sit on one page, with the 24-hour number at the top.
One register lists the cleaning chemicals on site with what staff need to know to use each one safely, and flags any that are missing a safety data sheet.
A grid of people against courses shows who is trained, who is not and when each certificate expires, with the certificates attached.
Contractors, engineers and other visitors are signed in and out on screen, with who they came to see, why, and how long they were on site.
After a visit you record who came, what was said, the rating given and what you agreed to do, and each action stays on a list until someone ticks it off.
A manager runs the shop's own periodic checks as checklists that only managers can record, and sees which are due, overdue or turned up a problem.
Pest control, COSHH, staff training, EHO visits and the visitor log each have their own permissions. Internal audits are for managers, and the Readiness page is open to everyone who signs in. Changes to the records are written to the shop's audit log.
Part 5
The Overview, changing shop, copying checklists, users and roles, the audit log, holidays, opening days and where records are kept.
If you run more than one shop, one page lists them all, with the shop whose records most need attention at the top.
A manager gives each member of staff their own sign-in, sets what they can do at each shop, and can stop a leaver signing in.
A manager of several shops writes a checklist or a pick-list in one shop and gives the others their own copy, without typing it in again.
A manager decides, area by area, what counter staff, butchers and anyone else can view, add, change and delete.
A manager can see who changed what and when, and the app puts a badge on changes that look like a record being altered after the event.
You tell the app which days and hours you open, plus one-off closures, and it stops asking for checks when you are shut.
A manager notes who is off and when, and the dates show on the Tasks calendar for the team to see.
The choices your staff pick from, such as wastage reasons and product categories, are yours to add to, rename and retire.
hacc.app runs in a web browser, so the tablet by the counter and the office computer open the same records.
Each member of staff signs in with their own email and password, so a record is tied to the person who made it.
Your records are held on Microsoft Azure, and records are stamped with who made them and when.
Part 6
Set-up from your paper sheets, what carries over, the day you start, invitations and the demo.
You send us your sheets and a member of our team builds your shop in hacc.app from them, so your staff start with your own fridges, checklists and suppliers in place.
Each kind of sheet you keep has a set place in hacc.app, and a short list of things is left behind on purpose.
A member of our team does this work and checks it with you. It is not an automatic import.
Ask for a demo and we build you a private sample butcher's shop, already holding 90 days of invented records, and show you round it.
On the day you start, the day's checks appear, your record begins clean from that day and your team are sent their invitations.
Everyone who will use hacc.app gets an emailed invitation, sets their own password and signs in with their email address.
A group is set up as one business with a head office above the shops, and a shop that runs like another does not have to be built twice.
Request a demo
A person at Conexio reads your request and replies by email. We then build your demo shop, holding 90 days of invented records, and show you round it.
