It starts at the back door.
Daily, weekly, periodic and deep clean tasks run on schedule with an owner attached, and photographic evidence where you ask for it.
Check, confirm and accept orders quickly.
Select the supplier, take the temperature from a probe, photograph anything that looks wrong, accept or reject. The record is finished before the driver leaves.
Rejections come with evidence
Rejected stock is recorded with the reason, the photograph and the quantity, which makes the supplier conversation and the credit claim easier.
Supplier documents flag before they expire
Certificates, specifications and approvals sit against the supplier with expiry dates tracked and reminders raised.
Ensure your deliveries are up to your standards.
More ways to use ocapii
Product Inventory
Track stock levels, expiry dates, suppliers, movements, waste and low-stock alerts across sites, departments and locations.
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Food Safety
Every check, from goods-in to final plate, captured, timestamped and logged in real time.
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Probe Logging and Cook-Chill Records
A Bluetooth probe sends the reading itself, timestamped, against the dish, the batch and the person taking it.
Find out more →Goods in and supplier assurance commonly asked questions
A goods-in check is the record made when a delivery arrives: the supplier, the temperature, the condition, the date codes, the quantity and whether the consignment was accepted or rejected. It is the first control point in most food safety systems.
Yes. A paired Bluetooth probe sends the reading directly into the goods-in record, timestamped and attributed to the person taking it.
Yes. Certificates, specifications and approvals are stored against the supplier with expiry dates tracked and renewal reminders raised.
The rejection is recorded with the reason, photographic evidence and the quantity, and is available for supplier performance reporting and credit claims.