Veriqo HACCP

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Opening checks
Complete at the start of each service. All items must be confirmed before food preparation begins.
Today's opening checks
Not completed today — fill in the checklist above and tap Save opening checks to sign off.
Closing checks
Complete at the end of each service before leaving the kitchen.
Today's closing checks
Not completed today — run through the checklist above and tap Save closing checks at the end of service.
Cross-contamination controls
Confirm each control is in place. Tick all that apply for today's service.
Today's checks
Not completed today — confirm your contamination controls are in place and tap Save.
Log fridge / freezer temperature
Today's fridge checks
No temperature checks yet today — log each fridge and freezer at least once per service.
Log cooked food temperature
Today's cooking checks
No cooking checks yet — record a core temperature for every item you cook.
Log cooling record
Hot food (above 60°C) must cool to below 8°C as quickly as possible — target under 90 minutes, maximum 2 hours (UK FSA guidance). Log start and end times to track duration.
Today's cooling records
No cooling records yet — log food that needs to cool safely from hot to chilled.
Log reheating record
Food reheated for service must reach a core temperature of 75°C and be served immediately.
Today's reheating records
No reheating records yet — log every item you reheat for service.
Log delivery
Chilled items
Frozen items
Today's deliveries
No deliveries logged yet — record the temperature and condition of each delivery as it arrives.
Log cleaning task
Today's cleaning checks
No cleaning tasks logged yet — record each task as it's completed.
Probe thermometer calibration
Test probe in iced water — it should read 0°C (±1°C). Recommended weekly. Log the result and any action taken.
Calibration history
No calibration records yet — test your probe in iced water at least once a week.
Log pest control record
Pest control records
No pest records yet — log routine inspections and any pest activity here to keep an active pest log.
Log staff illness
Staff must not handle food if suffering from vomiting, diarrhoea, or similar symptoms. They must be symptom-free for 48 hours before returning.
Illness records
No illness records — log if a staff member reports symptoms or returns to work after illness.
Add approved supplier
Approved supplier register
No approved suppliers yet — add your regulars so they appear in the delivery dropdown.
Client kitchen assessment
Complete before cooking in a client's kitchen. This protects you legally if an issue arises later.
Assessment records
No assessments yet — complete a kitchen check before cooking in any client kitchen. It protects you legally if a food safety issue arises.
Allergen log
Record allergens present in each dish and obtain client confirmation. The 14 major allergens are listed below.
Allergen records
No allergen records yet — log the allergens in each dish and confirm you've informed your client.
Transport temperature log
Food transported to a client must be kept at safe temperatures throughout. Cold: below 8°C. Frozen: below -18°C. Hot: above 63°C (UK law).
Transport records
No transport records yet — log temperatures at departure and arrival for every food delivery to a client.
Food item library
Dishes saved here appear as quick-select suggestions when logging Cooked food, Reheating, Cooling and Transport temps. Add your regular dishes once — select them every time.
From your Menus module — manage in Menus → Dish library
No dishes saved in Menus yet.
HACCP-only items — items not in your Menus module
Mobile / temporary kitchen setup
Complete when setting up in a client's kitchen or temporary space before service begins.
Setup check records
Not completed today — run through this checklist before service begins at a client location.
My professional credentials
Keep track of your certifications and insurance. You'll be alerted when something is approaching expiry.
Credentials & expiry dates
No credentials saved yet — add your food hygiene certificates, insurance and qualifications so you can track expiry dates.
Log an incident
Record all food safety incidents, complaints, and equipment issues. Time, location, and photos are captured for evidential purposes.
Incidents logged today
No incidents logged today — use this section to record any food safety issues, complaints, or equipment failures.
Home screen tiles
Checklist items
Checklist items
Fridge & Freezer Units
Fridge thresholds
Freezer thresholds
Chef / Staff names (also used by Cleaning, Illness & Transport)
Food item library (used in Cooked food, Reheating & Transport)
Minimum core temp thresholds
End temperature thresholds
Minimum core temp thresholds
Suppliers
Delivery thresholds
Chilled items
Frozen items
Cleaning tasks
Checklist items
🔬 Probe calibration
🐀 Pest control
🤒 Staff illness
Private chef tiles
🏠 Kitchen assessment
🚗 Transport temps
🔧 Mobile setup
📜 My credentials
⚠️ Incident log
Records
✅ Approved suppliers
Veriqo Menus
Add Client

Share a link — client fills in their own details

Your Clients

No clients yet. Add one above.

Has booking Unavailable Selected
Add Dish to Library
Dish Library
Saved Menus
Create Menu
Kitchen Assessment
Pre-job checklist & fridge temps
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Allergen Log
Record allergens per dish/client
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Credentials
Certificates & expiry dates
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Positioning One-Pager
Branded PDF profile for clients ✨ AI bio
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⚙️
Settings
Profile, staff, Veriqo sync
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Save as app
Add Veriqo to your home screen
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Log Transport Temperature
Recent Records
Kitchen Assessment
Recent Assessments
Log Allergen Information
Recent Records
Add Certificate / Credential
Your Credentials
Dashboard Preferences
Staff
My Templates
Suite
Menus syncs clients, jobs, dishes, and credentials with Veriqo automatically when you are signed in.
Save Veriqo as an app

Veriqo works best saved to your home screen — it opens full-screen like a native app, loads faster, and works offline.

iPhone & iPad — Safari only
1 Open getveriqo.co.uk/app in Safari — Chrome & Firefox on iPhone cannot install apps
2 Tap the Share button at the bottom of the screen — the icon looks like a box with an arrow pointing up:
3 Scroll down in the share sheet and tap Add to Home Screen ＋ Add to Home Screen
4 Tap Add in the top-right — Carte appears on your home screen with its own icon
Android — Chrome
1 Open Carte in Chrome
2 Tap the three-dot menu ⋮ in the top-right of Chrome
3 Tap Add to Home screen or Install app
4 Tap Install to confirm

Once installed, Veriqo opens full-screen with no browser bar. Your data stays on the device and syncs to the cloud when you sign in.

Veriqo Costing

Dashboard

Your financial overview

✨
✨ AI Feature
Instant Cost Estimate
Get a full food cost breakdown for any dish or menu in seconds. Know your margins before you quote.
Get AI Estimate
Key Metrics
£0
Revenue this month
£0
Open invoices
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Upcoming jobs
0%
Avg food cost %
Food Cost Health
0% 0% 60%
Revenue — Last 6 Months
Open Invoices

No open invoices.
Cost a menu to generate your first quote.

Upcoming Jobs

Your accepted quotes will appear here.

Costing

Calculate menu costs and profitability

Menu Costing
Industry standard is 10–15% depending on prep complexity. Use 10% for batch cooking, 15% for pastry or whole fish, up to 20% for high-trim produce.
Add your monthly fixed costs (insurance, van tax, subscriptions, accountant) and divide by your average number of jobs per month. This spreads the cost fairly across every job.
Ingredient Pack £/pack Qty Total
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Cost Analysis
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Raw food cost
£0.00
Food + wastage buffer
£0.00
Travel cost
£0.00
Labour cost
£0.00
Cost per head
£0.00
Total cost
Recommended quote
£0.00
Net profit
0%
Food cost %
£0/hr
Effective hourly rate
Saved Costings

No saved costings

Quotes

Manage quotes and proposals

No quotes yet

Invoices

Manage invoices and payments

# Client Job Date Type Amount Due Date Status
No invoices yet

Jobs

Financial view of your bookings

No jobs available

Settings

Configure your business and preferences

Account
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Costing Details
Default Values
Invoice Numbering
Email Templates

Leave blank to use the default text. Available variables: {clientName} {businessName} {total} {depositPct} {depositAmt} {portalLink}

Invoice variables: {clientName} {businessName} {invoiceType} {amount} {dueDate} {paymentInstructions}

Accept Card Payments
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Currency
Bank Details Stored locally only — never uploaded
Client Payment Details
✨
Powered by GPT-4o
✨ AI Cost Estimate
Describe your dish or menu, set the covers, and get an instant food cost breakdown. Reconcile against your actual receipt after the job to sharpen future estimates.
New Estimate
Past Estimates

No estimates yet — create your first one above.

Settings
Business profile & account
Business Profile
Business name
Your name
Logo (used on PDF exports)
Subscription
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App behaviour
Accent colour
Changes the primary colour throughout the app
Account
Module settings
🌡️ HACCP
Log temperature checks, cleaning records, and food safety compliance. Export records as PDF for inspections.
📋 Menus
Manage clients, bookings, and menu builds. Share menus and get sign-off from clients.
💰 Costing
Cost dishes, build quotes, raise invoices, and track payments. Aim to keep food cost under 38%.
How do clients pay?
Send the payment link from a quote. Clients can pay their deposit, balance, or a custom amount by card. Funds go directly into your connected Stripe account — Veriqo never holds your money.
When does the money arrive?
Your first payout takes 7 days — this is a one-time hold Stripe applies to new accounts. After that, all payouts arrive within 2 days of each payment automatically.
How do I withdraw funds?
Payouts happen automatically to the bank account you set up in Stripe. To view your balance or change payout settings, go to Costing → Settings → Payment → Open Stripe Dashboard.
Are there any fees?
Veriqo charges nothing on top. Stripe's standard UK card rate applies (~1.5% + 20p for UK cards). You keep everything else.
iPhone / iPad (Safari)
Tap the Share button → Add to Home Screen
Android (Chrome)
Tap the ⋮ menu → Add to Home Screen
Questions, feedback, or problems — we're here.
✉️ hello@getveriqo.co.uk
What we collect

We collect only what is needed to run the service:

📧 Email address — to identify your account
🏢 Business name & your name — shown on PDF exports
🌡️ HACCP records — temperature logs and checklists you create
👥 Client information — names, addresses, and contacts you add
📅 Bookings & menus — job details and menu builds you create
💰 Costing data — quotes, invoices, and payments you create
🖼️ Logo — if you upload one, stored with your profile

We do not sell your data, use it for advertising, or share it with third parties except Supabase (our EU cloud database provider).

How your data is stored

Your data is stored on your device (browser local storage) and in our cloud database (Supabase, EU servers). Only you can access your records — we use row-level security so no other user can read your data.

To delete your account and all data, tap Delete account above, or email hello@getveriqo.co.uk.

Your rights (UK GDPR)
• Access the data we hold about you
• Correct inaccurate data
• Delete your account and all data (self-serve above, or email us)
• Export your records (HACCP logs and invoices exportable as PDF)
• Object to processing
• Veriqo is a record-keeping tool. It does not replace professional food safety advice, formal HACCP training, or legal/financial advice.
• You are responsible for ensuring your records are accurate and complete.
• We may update these terms. Continued use of the app means you accept any changes.

Last updated: May 2026