Food shops, grocers & butchers · UK
Food safety records for food shops, grocers and butchers.
The records a UK food retailer actually keeps — chilled display and freezer temperatures, delivery checks, date rotation, allergen information, traceability and corrective actions — captured on your team's phones, time-stamped as they happen, and ready to show at an inspection.
£19/mo · 1 location incl. · +£10/mo per extra · unlimited team members · 14-day free trial
What ProCafe does for a shop
From the back door to the display cabinet, in one place
Chilled display and freezer temperatures
Display cabinets, walk-in chillers and freezers checked at opening and closing, in °C, against the 8 °C legal maximum with a 5 °C target — every limit editable, and an out-of-range reading prompts a corrective action there and then.
Temperature logs →Delivery checks
Chilled and frozen goods checked at the back door — arrival temperature, packaging, dates, accept or reject — building a traceable goods-in record per supplier.
Suppliers & deliveries →Date rotation and reduced-to-clear
A daily check that stock is rotated with the earliest date at the front, nothing past its use-by is on sale, and reduced-to-clear items are still within date and clearly marked.
Daily checks →Allergen records
The UK 14-allergen matrix per product or counter item, with honest may-contain marking and a published customer-facing version for the counter.
Allergen management →Traceability and recalls
Batches and lots recorded as they come in and go out, so a supplier recall or a customer question can be traced to the delivery and the days it was on sale.
Recalls →Cleaning and cutting equipment
Cleaning checks with product and contact time, plus a daily record for the mincer, slicer, bandsaw and counter boards behind a meat or fish counter.
Cleaning checks →Corrective actions
A warm cabinet or a failed delivery opens an exception; the corrective action closes it with a record of what was done and by whom.
Incidents & actions →Inspector-ready PDF
See the gaps in your records before an EHO does, and export tidy record packs (PDF/CSV/XLSX) in one click when someone asks.
Inspection readiness →In the product
Walk-in fridge
Safe limit ≤ 5°C
Under-counter freezer
Safe limit ≤ −15°C
Display fridge
Safe limit ≤ 5°C
Hot hold — soup
Safe limit ≥ 63°C
Display fridge out of range — corrective action prompted.
Every delivery checked in builds the trail from the back door.
Set up for retail from day one
Choose Food shop, Butcher or Fishmonger and the checks are the retail ones
The setup wizard seeds starter checks shaped by the FSA's Safer food, better business for retailers pack rather than the caterers' one — templates you edit, not a compliance verdict. A cafe, deli or bakery keeps its own starter set.
Chilled display cabinet temperatures
Front and back of each display, twice a day, against the 8 °C legal maximum with a 5 °C target.
Frozen display and storage temperatures
Frozen display and freezer readings, food frozen solid, no ice build-up blocking airflow.
Delivery and goods-in checks
Chilled and frozen arrival temperatures, packaging, dates, accept or reject.
Date-code rotation and reduced-to-clear
Earliest date at the front, nothing past its use-by, reduced items still in date and marked.
Raw and ready-to-eat separation
For a meat or fish counter: separate storage, boards, knives and scales; hands washed between the two.
Mincer, slicer and cutting equipment cleaning
Stripped, cleaned and sanitised daily, with the product, contact time and a photo.
Chilled display, walk-in chiller, meat counter and freezer are one tap away when you add equipment.
Inspections & your records
Built for the day the EHO asks to see the temperature book
In ProCafe every reading and check is time-stamped when it's captured, and an out-of-range value prompts the corrective action on the spot. Your records are the documented side of the "confidence in management" element — an EHO also weighs how the shop actually runs, its track record and the team's knowledge — and they're one export away whenever an inspection or a supplier audit asks.
And the honest part: ProCafe does not certify your business, guarantee compliance or promise a hygiene rating. No software can. It keeps the records your own food safety management system requires — organised, contemporaneous and ready to show.
- Every entry time-stamped as it's captured
- Corrective actions captured next to the reading
- One-click record packs (PDF/CSV/XLSX) for inspections and audits
- Per-site organisation for one shop or several
Pricing
One low price, rolling monthly — no annual contract
Core
£19/month · 1 location incl.
+£10/month per extra location · unlimited team members
Everything above is included: display and freezer temperatures, delivery checks, date rotation, the 14-allergen matrix, batches and recalls, cleaning checks, corrective actions, inspection-ready exports and the iPhone and Android app.
Pro
£39/month · 1 location incl.
+£20/month per extra location
Everything in Core, plus Kitchen Labels (day dots and prep labels with an immutable print history) and the Procedure Builder (editable, owner-reviewed starter procedures with an inspection-pack PDF). Pro is a paid upgrade — it isn't part of the free trial.
14-day free trial of Core · no card required · Pro is a paid upgrade · full pricing on the homepage
Common questions
Is ProCafe only for cafes?
No. ProCafe started with cafes, and the same records run a food shop, grocer, butcher or fishmonger: display cabinet and freezer temperatures, goods-in checks, date rotation, allergen information, cleaning and corrective actions. Choose Food shop, Butcher or Fishmonger in the setup wizard and the starter checks are the retail ones — chilled display, frozen display and date rotation, plus raw and ready-to-eat separation and mincer and slicer cleaning for a meat or fish counter.
What temperature limits does it use for a UK shop?
The starter checks follow the FSA's Safer food, better business for retailers pack: chilled food kept at 8 °C or below, which is the legal maximum, with a 5 °C target written into the prompt, and frozen food kept frozen at −18 °C or colder. Every limit is editable, because your own food safety management system decides what applies to your products.
Does ProCafe certify compliance or guarantee a hygiene rating?
No — and no software can. ProCafe is a record-keeping and operations tool: it supports your own food safety management system and makes the day-to-day evidence easy to keep and show, but the responsibilities and judgement stay yours.
What does it cost for a shop?
Core is £19/month including one location (+£10/month per extra location) with unlimited team members, on a rolling monthly plan — no annual contract. The 14-day free trial (no card required) is the Core plan; Kitchen Labels and the Procedure Builder are on Pro, a paid upgrade that is never part of the free trial.
Looking for the wider category? Food safety software for UK cafes, delis and bakeries.
The temperature book that keeps itself, ready when it matters.
14-day free trial · no card required · then £19/month + £10 per extra location