INDUSTRY SOLUTIONS
Manage daily HACCP and temperature records, transport, satellite kitchens and corrective actions in one workflow. Stop losing hygiene logs on paper forms.
Catering teams audit the central kitchen, vehicles and client canteens at the same time. Denetrium brings HACCP, cold chain, staff hygiene and corrective actions into one process.
DENETRIUM
Bring temperature, hygiene, transport and satellite-kitchen checks into your audit scope with ready templates.
Run the audit on mobile with temperature readings, photos, location and a time stamp at that site.
Track nonconformities with the right owner through closure and share transparent hygiene reports with corporate clients.
CATERING & FOOD PRODUCTION
Bring catering audits together in six focus areas, from daily HACCP records to client reporting.
Daily HACCP and temperature checks are the heaviest operational load in the sector.
Stop losing temperature and hygiene records on paper forms.
The audit does not end in the central kitchen. It continues in vehicles and client canteens.
Unbroken control from the central kitchen to the client canteen.
Paper forms filled at a desk hide what actually happened on site.
Real-time assurance in the field, not tick-box work at a desk.
When a hygiene gap or broken asset appears, the central kitchen cannot afford to stall.
Finding a nonconformity is not enough. Follow it through to closure.
Staff hygiene is one of the largest sources of food-poisoning risk in mass catering.
Prevent cross-contamination and hygiene risks with daily routines.
In factory, school and hospital tenders, quality and audit discipline are a competitive advantage.
Give corporate clients and tenders transparent audit reports.
These are example control areas. Define the scope and assessment criteria with your quality and food safety team.
You can record cold-store, blast-chill, cooking and dispatch temperatures on mobile forms and follow threshold breaches as nonconformities. Your team defines the limits from your HACCP plan.
Yes. You can include transport, thermal boxes, the cold chain and client canteens in the same audit process. You choose the locations and responsible teams.
You can photograph the finding and add a location and time stamp to the form. That reduces desk-filled tick-box work and keeps evidence with the audit record.
You can assign the nonconformity as an action to the chef, technical service or hygiene owner. The owner documents the new condition and completes closure in the same process.
You can report hygiene and quality performance from recorded audit results. You define the report scope for the client organisation and the tender requirement.
Denetrium is a tool for records, coordination and follow-up. Using it alone does not establish HACCP, ISO 22000 or legal compliance. Specialist assessment, on-site measures and operator responsibilities remain necessary.
INTERNATIONAL REFERENCES
Use ISO 19011 guidance for your audit approach and relevant industry standards for your checklists. Evaluate scope, criteria and evidence within a consistent framework.
Guidance for audit programmes, planning, auditor competence, evidence-based evaluation and reporting findings.
ISO 22000: food safety management. HACCP: hazard analysis and critical control points. Relevant parts of the ISO 22002 series: prerequisite programmes for hygiene, pest control and preventing cross-contamination.
View official sourceISO 45001: occupational health and safety management. ISO 14001: environmental management. Checks for emergency readiness, chemical storage, PPE, forklift and pedestrian routes, and waste management.
View official sourceFood control limits depend on the product, process and validated HACCP plan. Use limits applicable to your operation at critical control points.
Standards references are selected according to audit scope; using a template does not by itself confer ISO certification.
DENETRIUM
Explore how Denetrium can support your internal audits, workplace safety inspections or branch checks in a demo focused on your business.