Food Trucks
Food safety compliance for food trucks
Log the walk-in and the hot-hold from the window between orders. A bad reading stops the line until it's fixed, and every check still saves if the event has no signal at all.
14-day free trial. No card required.
Built for one truck, not a commissary chain
There's no back office on a truck, no second person to double-check the binder, and no guarantee of a signal at the lot. This is what a shift on a single mobile unit actually needs.
Checked against the two limits that matter on a truck
Walk-in fridge 32 to 41°F. Hot holding unit 135 to 165°F. Built on the FDA Food Code, the same limits an inspector checks at the window.
No signal at the event, no problem
Pre-service setup, mid-service hot hold, and pack-down all log from the truck. Nothing needs Wi-Fi to save. It syncs the next time there's a signal, at the commissary or back home.
One phone runs the whole check
No back-office computer, no second device. Whoever's working the window logs the check between orders in about two minutes.
The fix is on record before service moves on
An out-of-range reading on the hot-hold forces a note on what was done about it before the next check can start. That note is what's waiting when someone asks.
One flat price, not a per-truck fee
$59.99 a month, unlimited staff. Free for 14 days first, no card to start.
Set up for a single-unit truck
Pick Food Truck at signup and this is what's already waiting, sized for one unit and a service window, not a back-office kitchen.
Equipment
- Walk-in Fridge
- Hot Holding Unit
Checklists
- Pre-Service Setup
- Mid-Service Hot Hold
- Post-Service & Pack-Down
Plus the 12 HACCP record templates every kitchen gets: cold storage, cooking, cooling, hot and cold holding, fit-for-work, sanitizer strength, cleaning, cross-contamination, date marking, thermometer calibration, allergen menu audit, and pest control.
Up and running today
Sign up
Thirty seconds, no card needed.
Pick your kitchen
We build the right checklists for it.
Run the checks
Staff tap through them on their phone.
Stay ready
Pull the report whenever you're asked.
Everything the binder did, done better.
Four things every small kitchen has to get right. ChefComply makes each one quick, automatic, and easy to prove.
Daily checks done in two minutes
Your staff tap, they don't write.
Opening, closing, and cleaning checklists come pre-built for your kind of kitchen. Staff tap through them on a phone in about two minutes: big buttons, no typing, nothing to lose. Every check is stamped with who did it and exactly when.
Bad temperatures can't slip through
The app catches the cold fridge before the inspector does.
Log fridge, freezer, and hot-hold temps in seconds, in Fahrenheit or Celsius. If a reading is out of the safe range, the screen turns red on the spot and won't let the shift move on until someone records what they did about it. The fix is logged automatically as a corrective action: proof you caught it and handled it.
47°F
Safe range is 32-41°F. Add a corrective action to continue.
Hand the inspector a clean report
Any date range, one tap, ready to print.
When the inspector walks in, pull a professional PDF of every check, every temperature, and every corrective action for any stretch of time. Timestamped, attributed to real people, signed. No scrambling, no shoebox of receipts, just a report that proves you run a tight kitchen.
Checklists completed
42 / 42
Temperature logs
156
Corrective actions
2 resolved
Your HACCP plan, sorted
Build it in the app or start from a ready-made template.
Walk through a guided builder that writes your HACCP plan as you answer plain-English questions, or download an inspector-grade starter template for your business type and fill in the blanks. Either way you end up with the documented plan inspectors expect, without paying a consultant.
HACCP plan
The practical questions, answered before you ask them.
Works on the phone you already own
Any phone or tablet, Apple or Android. Prefer an app? There's a native iPhone app too. Nothing to buy, nothing to install on a back-office computer.
Keeps working when the Wi-Fi doesn't
Walk-in coolers and basements kill signal. Staff keep logging checks offline, and everything syncs the moment you're back online. Nothing gets lost.
One shared tablet, every name on record
Mount a tablet on the line and give each person a 4-digit PIN. No logging in and out. Every check is still tied to the staff member who did it.
Managers know the moment something's off
Miss a check or log a bad temperature and the manager gets an email or push alert right away, so problems get fixed on the shift, not at the next audit.
One simple price
No per-user fees. No tiers to puzzle over. Start free for 14 days, no card needed, and only pay if it earns its keep.
or $509.99 a year, billed annually
$59.99 per month, billed monthly. or $509.99 a year, billed annually
- Unlimited staff, never pay per person
- Pre-built checklists for your kitchen type
- Temperature logs with instant out-of-range alerts
- One-tap audit-ready PDF reports, any date range
- HACCP plan builder and starter templates
- Corrective-action tracking that proves you fixed it
- Email and push alerts for missed or failed checks
- Works offline, with a native iPhone app
- Shared-tablet PINs so every check has a name on it
No credit card required. Cancel anytime.
No. ChefComply works with the phone or tablet you already have. Staff read temperatures from your existing thermometers and log them in the app. If you want to upgrade to Bluetooth probes later, you can, but it's not required.
Digital records are accepted on both sides of the Atlantic as long as they're timestamped, attributed to a named person, and can be produced on request. ChefComply's audit reports include all three and export as a PDF you can print or hand over on a screen. If your county or council has a specific format requirement, the report covers the same fields a paper log would.
About five minutes. Pick your kitchen type (restaurant, café, food truck, caterer, bakery, or care home) and we build the right checklists and temperature points for you. Invite your team and you're running.
It's built for the line, not the office. Big buttons for gloved fingers, no typing where a tap will do, and a number pad made for kitchen hands. If your staff can send a text, they can use ChefComply.
No problem. Staff keep logging checks and temperatures offline, and everything syncs the moment the signal comes back. Nothing is ever lost.
Not yet. ChefComply is built for a single kitchen, and one subscription covers one location. If you run several sites you'd need a separate account for each, which we know isn't ideal. Multi-location support is something we're working toward, so tell us what you need and we'll let you know when it lands.
Yes. ChefComply launches in Florida and the UK, and the starter plans cover the FSA's Safer Food Better Business approach alongside the FDA Food Code. Temperatures log in Celsius or Fahrenheit, whichever you set, and the audit report gives your environmental health officer the dated, named, signed records they ask for. Note that we bill in US dollars, so a UK card will be charged the exchange-rate equivalent.
Your logs stay safe. If you haven't subscribed, we add a "FREE TRIAL" watermark to any PDFs you generate, but nothing breaks and no data is deleted. Subscribe any time to remove the watermark.
Toss the clipboard. Sleep easier tonight.
Set up your kitchen in five minutes and walk into your next inspection ready. Free for 14 days, no card required.
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