Food safety, GMP and traceabilityF-001

Your food plant, in order, every single day.

Paperless records, instant alerts, and every lot ready for the audit.

Book a demo See how it works

Lot labelLive

ProductKettle potato chips 45 g

LotPT-279-302

Julian day302

MadeOct 29, 2026

Best beforeJan 29, 2027

PlantBosa · morning shift

CCP frying176 °C

Sample data

Water · tap 3

0.2 ppm

Chlorine below the 0.3 minimum

Check

Today's records

13 of 14

GMP modules

meetings and you're up and running

1^click

to build the lot file

paper forms

Built for Colombian regulations
Res. 2674 of 2013 Good manufacturing practices
Res. 810 of 2021 Nutrition labeling
Res. 2115 of 2007 Drinking water quality
INVIMA Colombia's food and drug regulator

The problemF-002

Paper doesn't warn you.

BeforeA

Binders and paper

Low chlorine is found days later.

AfterB

Foodie

Waste · today 14:00Logged

Water · tap 3 · 0.2 ppmQuality lead alerted

F20 · plate WFT-4826 of 6

Anything out of limits triggers an alert right away.

How it worksF-003

From raw materials to the truck.

Receiving

Every raw material, checked and tied to its supplier.

MP-PV-302Accepted

Processing

Each lot carries what it used.

PT-279-302 · Julian day 302In process

Critical control points

Out of limits, the lot goes on hold.

CCP frying · 176 °CWithin limits

Shipping

Every box, linked to its lot.

F20 · WFT-482Shipped

ModulesF-004

Your whole GMP program, in one place.

REC

Raw material receiving

Acceptance criteria, internal codes, and rejections with their reason.

SUP

Suppliers

Spec sheets and documents with expiry dates. You're warned before they lapse.

LOT

Production and lots

Orders, process steps, and each lot with its raw materials.

CCP

Critical control points

Limits per point, on-the-spot records, and automatic holds.

SAN

Cleaning and sanitation

Master plan by area and equipment, with who did it and when.

WTR

Drinking water

pH and chlorine by tap and by day, with the range and corrective action.

CAL

Equipment calibration

Thermometers, scales and instruments with their status each day.

Nonconformities

What went wrong, the corrective action and its close-out, without losing track.

SHP

Shipping and returns

Vehicle and staff checks, with every box linked to its lot.

TRC

Traceability and lot file

One step back and one step forward, with the lot's mass balance.

NUT

Nutrition facts

Calculated from official sources, with the rounding and serving sizes of Res. 810.

DOC

Official forms in Word

Your usual forms, filled in with the month's records.

Audit dayF-005

The inspector arrives. You open the lot. Done.

Lot file

Kettle potato chips 45 g

PT-279-302

Mass balance	In 1,250 kg · out 1,238 kg	Balanced
Raw materials	3 · approved suppliers	Current
CCP frying	6 records · 174 to 178 °C	Within limits
Calibration TT-02	Passed Oct 29, 2026	Passed
Shipments	2 · no returns	Closed

Download PDFWord form

Sample data

Who it's forF-006

One system, three views.

Management01

Know if your plant is up to date without opening a binder.

Quality02

Stop chasing forms and focus on decisions.

Operations03

Log records in seconds, on the tablet, with gloves on.

OnboardingF-007

Up and running in five meetings.

Kickoff

We get to know your plant, your process and your current forms.

60 min

Data review

We confirm raw materials, suppliers and critical control points with you.

45 min

Setup and training

We load everything and train your team.

90 min

First production run

We're with you on production day, record by record.

One production day

Wrap-up

We review the first week and adjust whatever's needed.

30 min

Frequently asked questionsF-008

Before you start.

Q.01I already have my forms in Word. Do I lose them?

No. Your forms become screens for logging records, and at the end of the month you download them in the same Word files your engineer made, with their codes, layout and your plant's logo, filled in with the records.

Q.02Do I need to buy equipment?

Foodie runs in the browser on a tablet, phone or computer. If your plant already has one of those, you can start with it.

Q.03Who can see my plant's information?

Only the people you authorize, each with permissions by module. Every record is saved with who made it and when, and it can't be deleted or quietly changed.

Q.04Does it replace my food engineer or consultant?

No. It takes chasing forms off their plate and leaves the information organized for what really matters: deciding and improving.

Q.05How much does it cost?

We build a plan around the modules you need and how many people will use it at each plant. Write to us and we'll show you in a demo.

Q.06How long does onboarding take?

Five meetings, from kickoff to one week after your first production run with Foodie.

Book a demoF-009

See your plant in order.

+1 263 379 2522

Message on WhatsApp

foodie@deiboxgroupe.com