Temperatures
Ten seconds per fridge.
Open the fridge, read the number, type it, confirm. If it’s out of range Cambusa tells you right away, and keeps it on record: it’s proof that you noticed.
Paper doesn’t remember.
Cambusa is your kitchen’s HACCP log. The brigade records temperatures, deliveries and preparations on a phone or tablet, your food safety consultant sees them from their own portal, and every record stays exactly as it was written: it holds up in front of an inspector.
Coming soon · built for the fine-dining kitchens of the Sorrento peninsula
The sheet taped to the fridge.
Every day, in every cold room.
Someone writes it down.
Someone remembers it.
And if it isn’t written down…
An oil stain, a line skipped in the middle of service, a pen hanging on a string. In front of an inspector, what isn’t written down can’t be proven.
Week 7 · Meat cold room
| mon | tue | wed | thu | fri | sat | sun |
|---|---|---|---|---|---|---|
4° | 3° | 4° |
Do what you’ve always done. Cambusa remembers the rest.
Deliveries
One photo of the delivery note.
Cambusa reads the supplier, products, quantities, batches and use-by dates. You check them against the crate and fix anything that’s off: you have the last word.
Recipes and preparations
From recipe to label.
You pick ingredients from your own stock and the allergens follow on their own. When you prepare, the batches you use stay linked to the preparation, and the container gets its own label with batch and allergens.
And more: cleaning logs, blast chilling, shellfish tags, and a bilingual allergen menu prepared by your consultant.
Try the gesture.
Tap a fridge, enter the temperature, confirm. The other panel shows what your consultant sees.
-
Meat cold room0 / +4 °C3.0 °C07:42In rangeSent
Done in 6 s
It can’t be edited. If the number was wrong or out of range, find the cause, measure again and record the second reading too: the history stays complete.
-
Fish cold room0 / +2 °C1.8 °C08:01In rangeSent
2 readings today
It can’t be edited. If the number was wrong or out of range, find the cause, measure again and record the second reading too: the history stays complete.
- Freezerdown to −18 °CTo record
All recorded. You’re done.
Nothing yet. Record a fridge on the left.Nothing yet. Record a fridge above.
- 08:01Fish cold room1.8 °CIn rangeCan’t be edited
- 07:43Fish cold room3.5 °COut of rangeCan’t be edited
- 07:42Meat cold room3.0 °CIn rangeCan’t be edited
A simulation with sample limits. Nothing you record here leaves this page.
When something’s off.
Three moments when kitchens usually panic. In Cambusa, each one has a gesture.
A number out of range.
The fridge reads 9°. You record it as it is, without rounding it. You find the cause, measure again, and record the second reading too. The 9° can’t be erased: if it could, the 4° would be worth nothing.
The supplier calls.
A batch has been recalled. You look it up in Stock and see who sent it, when it arrived and which preparations it went into. You pull only what you need to from service.
The inspector arrives.
Open the File, choose the period, generate the PDF. It holds what was written, day by day. If there was a bad day it shows, and so does the way you handled it.
It’s not a problem. It’s a gesture.
Inspection file
Temperature log
Meat cold room · limits 0 / +4 °C · October 2026
| Day | Time | Reading | Result |
|---|---|---|---|
| 12 Oct | 07:10 | 3.5 °C | in range |
| 13 Oct | 07:05 | 9.0 °C | out of range |
| 13 Oct | 07:48 | 3.8 °C | in range |
| 14 Oct | 07:12 | 3.0 °C | in range |
Example. You generate the real file yourself, for the period you need.
Three rules, always.
No record is ever lost silently.
If something doesn’t go through, you see it. It doesn’t vanish.
No restaurant sees another’s data.
Even when two kitchens share the same consultant.
A record can’t be altered.
Whoever fills it in can’t change or delete it. That’s why it holds up in front of an inspector.
For food safety consultants.
Every kitchen you follow, in one portal. You see the logs as they’re filled in, without phone calls and without waiting for the paperwork. If a supplier recalls a batch, you search for it across all your kitchens at once.
- Each kitchen sees only its own data, even when they’re competitors.
- You prepare the bilingual allergen menu, with symbols.
- Each kitchen’s inspection file, for whatever period you need.
Switch on what you need.
Cambusa is switched on in blocks, per kitchen section. You pay monthly, only for what’s switched on.
HACCP logs
Temperatures and cleaning.
Traceability
Deliveries from delivery notes, stock, batches and suppliers.
Kitchen
Recipes and menus, preparations, labels and allergens. It comes on together with Traceability: recipes use the batches in stock.
A serious kitchen isn’t one where nothing goes wrong. It’s one that can prove what happened.