Inspection report & exports

Set up records for the authority that regulates your US establishment. The FDA Food Code is a model used by state and local jurisdictions, with different editions and amendments in force. Choose the site's state, review the local requirements, and connect person-in-charge reviews to the actual food processes.

1. Identify the state and local authority, the adopted rules and any conditions on the permit. A national model is a starting point for review, not one universal set of mandatory limits.
2. Keep normal operating procedures separate from any special-process HACCP plan or variance required by the authority. Record the approval documents with the relevant process where applicable.
3. Prepare site-specific inspection evidence with the check history, responsible staff and corrective actions. The exported records support review; they do not grant a permit or regulatory approval.

• FDA: Food Code and jurisdiction adoption ↗

When an inspector is at the counter: on mobile, open Records → Inspection report; on the web, use the Readiness page. Pick the period — the last 90 days is what inspectors usually ask for — and create the PDF.

• It's built from your live records: checks, temperatures, out-of-range events and what was done, equipment and limits.
• Share it by email or AirDrop, print it, or hand the phone over.
• Owners and managers can create it; the PDF states the site, period and when it was made.

Any date range exports as PDF, CSV or Excel from the records and calendar views. Voided entries stay in every export, marked with the manager's note — nothing is hidden.

The readiness view surfaces gaps from your own records — missed checks, open corrective actions — so you can close them before an inspection. It reflects your records; it does not approve you or guarantee compliance.

• Inspection readiness — feature overview
• HACCP records — feature overview