TaskProof
For restaurants, pubs, schools, hotels and caterers

Food safety checks that hold up
when the EHO walks in.

TaskProof started in a care home kitchen, but the checks an EHO comes to see don't change much in a pub, a school or a hotel. Fridge temperatures, opening and closing, deliveries, cooking, cooling. All of it off the clipboard and onto a phone, signed by the person who did it, and on the manager's screen while it happens.

Book a demoSee pricing

We set you up, and your 30-day free trial starts then.

  • Nobody can rewrite a record
  • Unlimited people
  • Four teams, one account
The Today screen on a phone: a notice to read, buttons to report an issue or something broken, and eleven checks due now. Fridge and freezer temperatures and opening checks by 10:00, communal areas and a safety walk-round by 11:00, cooking by 14:00, a room clean by 15:00
Closing checks on a phone: a list of yes-or-no questions, two of five answered
  • Ready when the EHO callsA month of records in one document.
  • The whole round in a minute or twoBig buttons, gloves on, and no signal in the cellar doesn’t stop you.
  • Every site on one screenToday as it happens, and the month behind it.
  • Nobody can rewrite a recordNot you, and not us either.
  • From £35 per site, per monthThe whole brigade, with no per-user fee.
On the floor

What your team will be doing

Real screens from the app, not drawings. Whoever’s on picks their name and signs with a finger. No accounts, no passwords, and a dropped signal doesn’t stop them.

  • The fridge round part-way through on a phone: walk-in 3.1°C, dairy 4.2°C and veg 3.8°C entered against their safe ranges, with big plus and minus buttons, three of six tasks done

    The fridge round. Each unit with its safe range, big buttons, and nothing to type.

  • A reading out of range on a phone: the dessert fridge at 7.4°C, with what to do about it and the question 'What did you do about it?'

    Out of range? It says what to do, then asks what you actually did.

  • Allergens on a phone. Dishes 8, ingredients 32 and archived, with add dish, print sheets and categories. A finder to search dishes, with allergen filters for celery and cereals containing gluten. Then 8 dishes, shown as cards rather than a chart: apple crumble and custard, containing cereals containing gluten, eggs and milk, marked never printed and not signed off yet; then chicken casserole with mash, containing celery, cereals containing gluten and milk

    Allergens by dish, built up from the ingredients, printable for the pass.

  • The kitchen’s COSHH register on a phone. COSHH, products 4, with an add product button. Two cards in a row that scrolls sideways: needs a person’s check, 1 product, the floor degreaser, never checked; and no data sheet, 2 products. A finder by product or supplier with hazard filters, any 4 and corrosive 2. Then 4 products: combi oven descaler, corrosive, flagged no data sheet; and floor degreaser, an environmental hazard and irritant or harmful, flagged not checked yet and no data sheet

    And the chemicals under the sink: hazard marks, safe use, first aid, with anything unchecked flagged rather than buried.

  • A finished record on a phone: completed at 17:34:18 and reached TaskProof at 17:36:45, two minutes later; outcome passed; by Priya Kaur, with the account it was sent from noted underneath; signed by Priya Kaur, head chef, with her signature

    What the EHO sees. Times, outcome, and the signature of whoever did it.

Real screens from the app, but the home in them is made up. Maple House, its staff and its readings all came from a demo we built.

Ready-made checks

Already written, waiting to be copied

Copy one, rename the bits that are yours, publish. Copying makes a draft, so nothing reaches your staff until you say so.

  • Fridge and freezer temperaturesRename the units to match your kitchen and add the rest. Safe ranges and the actions for a warm unit are already written in.
  • Opening checksHand washing, staff fitness, surfaces, pests, probe. Add whatever else your own opening routine covers.
  • Closing checksEnd of service. Food away and labelled, surfaces cleaned, bins out, equipment off.
  • Cooking and hot holdingDuplicate the fields for each dish you probe.
  • Delivery checkRun it when goods arrive. Temperatures, packaging, dates, and the state of the van.
  • Cooling hot foodFor anything cooked to serve cold or reheat later.
  • Probe calibrationMonthly. Iced water at 0°C, boiling water at 100°C, give or take a degree.
  • Weekly cleaningBehind equipment, seals and handles, bins, drains. Swap tasks to match your own cleaning schedule.

Plus allergens for every dish, rolled up from the ingredients, with the matrix printed for the pass. For anything else, a pest check or a second kitchen's own routine, describe it in a sentence and TaskProof drafts it.

The record

What an inspector actually reads

Who did it, when they did it, what they answered, their signature, and how long the record took to reach us. None of it can be edited afterwards. A correction is a new entry saying who changed what and why, with the original still sitting underneath.

  • Manager or owner sees every site live, and the trend across the month
  • Nothing to print, file or store, and none of the time that went with it
  • No per-user pricing. The whole brigade goes on the roster, agency included
  • From £35 per site, per month, published on the page. Just over half an hour a week saved covers it
A finished fridge record at desk size: the record id, when it was completed and when it reached TaskProof, by Priya Kaur with the account it was sent from noted beneath, her signature, and every reading with the option to correct one

When they inspect

The EHO wants to see the checks were done on the day, by a named person, with the fix written down when something was wrong. That is what every record here shows. The audit pack puts a month of them into one document in a single click, so you're as ready on a wet Tuesday in February as you are the day they walk in.

How the audit pack works
Book a demo

Twenty minutes on a video call. We'll do a fridge round.

Tell us about your kitchen and we'll set up a call. You'll watch the round done on a phone with gloves on, see the record it leaves, and see what your EHO gets handed on the day. Ask us the difficult ones.

  • You'll be talking to someone who has worked a professional kitchen, not a sales team
  • We can set your own checks up on the call if you want
  • No obligation, and nobody will chase you afterwards

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