RiverBase › HACCP on board

HACCP on board a river cruise ship

Temperature checks, cooling down, the cleaning plan and allergens per guest – on a tablet in the galley instead of clipboards. Every check carries a name and a time, and the monthly report is one PDF.

The galley of a cruise ship is a restaurant on the move

Food businesses in the EU must work with procedures based on the HACCP principles (Regulation (EC) No 852/2004). On a river cruise ship that means fridges, freezers and cold rooms to check every day, dishes to cool down in time, a cleaning plan – and a new list of guests with allergies every cruise.

What you get

• Temperature checks per unit – fridges, freezers and cold rooms with their own limits and check times. Out of range? Write down the corrective action straight away.
• Cooling down – start the timer when a dish goes into the cooler; RiverBase reminds you to measure the end temperature.
• Cleaning plan – what is cleaned how often, ticked off by the person who did it.
• Allergens per guest – the pax list with allergies and diets, and a galley list as PDF for the pass.
• Allergens per dish – a PDF for the restaurant team.
• Monthly HACCP report – all checks and deviations of a month in one PDF, ready for the inspection.
• A tablet on the galley wall – cooks tap their name and their own PIN – no logging in and out with wet hands.

Who sees what

The chef sees the galley, the hotel manager the whole hotel, the office every ship. Guests’ allergies are only visible to the people who need them.

Questions

Which checks can we record?

Every fridge, freezer or cold room you add, with its own limit and check times, plus cooling down and the cleaning plan.

What do we show the inspector?

All records per unit and date on the screen, and the monthly HACCP report as one PDF.

Does it work without internet?

Yes. Checks are saved on the device and sent by themselves when there is signal again.

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