Catering and ghost-kitchen food safety recordkeeping software.

01Current scope

Keep the launch promise focused on records, not unbuilt multi-brand automation.

Catering, commissary, and ghost-kitchen operators have real food-safety complexity: shared kitchens, off-premise service, delivery platforms, allergen disclosures, and permit documents. HACCPlan can help at launch by organizing the core records. The deeper per-brand and transport modules should stay roadmap until implemented.

What is available now:

• HACCP drafts and SOP records. Build the food-safety plan and keep related procedures in the workspace.
• Core logs. Temperature, cooking, cooling, hot/cold holding, dishwasher, cleaning, receiving, shipping, and batch records.
• Supplier files. Store supplier documents, COAs, certificates, and review notes.
• Training and illness-policy records. Keep certificate expiries, food-handler records, and illness-policy materials with the operation.
• Traceability and mock recall. Connect lots, batches, and shipments, then practice a trace.
• Inspection binder output. Print or save the records a health inspector, commissary owner, buyer, or insurer may ask for.

Coming soon:

• Per-brand workspaces and allergen matrices. Brand-specific recipes, allergen maps, cross-contact flags, and menu exports.
• Off-premise transport CCP workflow. Departure temperature, arrival temperature, holding checks, cumulative time tracking, and event disposition.
• Commissary permit tracking. Host documents, letters of use, tenant documents, and renewal reminders.
• Delivery-platform sync. DoorDash, Uber Eats, Grubhub, and QR menu allergen updates.
• Bluetooth, IoT, and offline mode. Hardware capture and no-signal sync should stay roadmap until tested.
• Immutable audit trail. Dedicated change history for multi-brand records.

02The operating problem

Off-premise and shared-kitchen records are easy to scatter.

A dine-in restaurant usually has one kitchen, one menu, and one inspector. A catering or ghost-kitchen operator may have a base kitchen, a commissary host, several brands, several delivery surfaces, and off-premise service. The record system has to make it obvious which plan, log, supplier file, and lot record belongs to which event or brand.

At launch, that means organizing the records and printing the binder. Later, it can mean brand dimensions, transport CCPs, platform sync, and event-specific exports.

03Launch fit

Where HACCPlan fits today.

HACCPlan fits a small caterer, ghost kitchen, or commissary tenant that needs better food-safety records before a health inspection, buyer review, or insurance request. It is not yet a full multi-brand restaurant operating system.

04Start

The first 30 days for a catering or ghost-kitchen operator.

1. 01

   Days 1-5 - load the location and team

   Add the kitchen, manager records, training certificates, illness-policy materials, suppliers, and current procedures.

2. 02

   Days 6-12 - move core logs

   Start with cooking, cooling, hot/cold holding, dishwasher, cleaning, receiving, and shipping records.

3. 03

   Days 13-22 - organize event or brand evidence

   Attach menus, recipe records, supplier files, commissary documents, and any event-specific logs.

4. 04

   Days 23-30 - run the binder review

   Print the inspection binder and check whether an inspector could find the commissary letter, recent logs, training evidence, and traceability records quickly.

Start free

Organize catering and ghost-kitchen records

Use HACCPlan for HACCP drafts, core logs, supplier files, training records, illness-policy materials, traceability, mock recall, and inspection binder output. Per-brand allergen matrices, transport CCP workflows, and platform sync are coming soon.

Email required to save your workspace. No credit card.

Footnotes

1.FDA Food Code 2022 - fda.gov

2.FDA Summary of Changes in the 2022 Food Code - fda.gov

3.21 CFR Part 117 - Preventive Controls and Hazard Analysis - ecfr.gov

Andrew Langevin·CFIA-licensed facility, Brantford ON· Published 2026-06-04· 8 min read· Wikidata Q139112497