Every shift checked, not just audit week

Ask a food plant manager when hygiene slips and you will hear the same answer. Night shift. Weekends. The hour before a big dispatch. That is exactly when nobody is doing rounds.

Most kitchens and plants already have CCTV covering these areas. It just records. Nobody looks at it unless something has already gone wrong.

Where it goes wrong today

• Hairnet and glove checks happen when a supervisor walks past.
• Cold-room temperatures go into a register, sometimes after the fact.
• Before an FSSAI or customer audit, someone spends days pulling evidence together.
• Two kitchens in two cities run to two different standards.

What we set up

We connect your existing cameras to a small edge box on site. It checks headgear, gloves, masks and aprons, handwashing at the entry, and who walks into high-care zones. Cold rooms get a sensor and a camera, and an alert goes out the moment the temperature leaves the safe band.

Every finding is saved as a short clip with the time and place. Nothing leaves your site unless you want it to.

What changes

• Your supervisor sees which zone and which shift slips, and fixes it the same day.
• A cold-room door left open at 2 am is an alert at 2 am, not a surprise at 9.
• When the auditor asks for proof, you open that day and show the clips.
• Every site is scored the same way, so you know which one to copy.
• No new cameras, unless there is a blind spot.

How we start

1. We walk the site with you and look at the cameras you already have.
2. We pick the two or three problems that cost you the most.
3. We run a pilot on one line, kitchen, building or route, with the numbers written down before we start.
4. If the numbers move, we roll out to the rest.

What we track with you

Before the pilot starts, we write down where these numbers stand today. Then we report against them every month.

• PPE and hygiene compliance, by shift and by zone
• How long a lapse takes to fix once it is flagged
• Temperature excursions, and how long each one lasted
• Audit observations, before and after
• Hours your supervisors spend on rounds and registers