Food service and catering
Zeltask connects food-safety inspections, temperature control and the maintenance of kitchen and refrigeration equipment — standardized at every cafeteria, catering site or central kitchen, with evidence ready for the SEREMI.
- Spanish-speaking support
- No spreadsheets or paper
- Guided onboarding
Food safety, temperatures and maintenance, under one system
The three pillars of Zeltask applied to your multi-site food service and catering operation.
Simplify
A single platform for food safety, temperatures and maintenance, the same across every site. No more spreadsheets per location.
Optimize
Preventive maintenance of kitchen and refrigeration equipment, and opening/closing checklists by shift.
Manage
Centralized visibility of all your sites: tasks, incidents and compliance, with evidence ready for the audit.
How Zeltask solves your operation
Standardized food-safety and GMP inspections
The same standard at every site, without depending on who is on shift.
- Opening, closing and hygiene checklists
- Food-handler control (uniform, valid training)
- Nonconformities that trigger a corrective action
- The same protocol replicated across all sites
Temperature control across the service chain
From receiving to the plate, every link recorded.
- Records for receiving, cold, cooking, hot holding and cooling
- Tracking of out-of-range deviations
- Evidence by site and by service
- History for inspections
Maintenance of kitchen and refrigeration equipment
A downed freezer is lost food and a foodborne-illness risk. Stay ahead of it.
- Preventive plan for ovens, kettles, cold rooms and freezers
- Corrective work orders triggered by a failure or incident
- Assets with QR access and a full history
- Critical spare parts controlled in inventory
Multi-site visibility and compliance
All your contracts and sites on a single dashboard.
- Central dashboard for all sites
- Compliance comparison across sites
- Food-handler training and certificates kept up to date
- Evidence ready for the SEREMI and for the customer
Cold room out of range before service: from detection to safe food.
- 1
The opening checklist detects a high temperature in the cold room.
- 2
An incident is raised, linked to the cold room and the refrigeration equipment.
- 3
A maintenance work order goes to the technician; the product at risk is segregated per protocol.
- 4
It is carried out and documented; the disposition of the product is recorded.
- 5
The complete record is left ready for the SEREMI inspection.
1.006
foodborne-illness outbreaks were reported in Chile in 2015 (5,542 people affected) — and the real figure is higher due to underreporting.
Source: MINSAL / DEIS — foodborne-illness outbreaks 2015
~70%
of diarrheal illness originates in contaminated food: food-safety control is not optional.
Source: ACHIPIA / Olea et al. 2012 (Revista Chilena de Infectología)
109
people hospitalized by those outbreaks in a single year: an incident at a cafeteria escalates fast.
Source: MINSAL / DEIS — foodborne-illness outbreaks 2015
Food safety is not won in the paperwork, it is won in every service and at every site. A single outbreak can mean closure, fines and reputational damage. Zeltask standardizes control and keeps the evidence ready.
Everything you need, in a single platform
- Food-safety and GMP checklists
- Temperature control (receiving/cold/cooking/hot)
- Deviation tracking
- Maintenance of kitchen and refrigeration equipment
- Work orders
- Assets with QR
- Spare-parts inventory
- Allergen management
- Food-handler training and certificates
- Nonconformities / CAPA
- Multi-site dashboard
- Reports for the SEREMI and the customer
The SEREMI can inspect any site, any day.
Every food-service operation —cafeteria, catering or central kitchen— operates under Chile's food safety regulation (Reglamento Sanitario de los Alimentos, D.S. 977), with a Sanitary Authorization from the health authority, valid for three renewable years. The SEREMI de Salud (regional health authority) inspects at any time, and every person who handles food must be trained in hygiene and good practices. A failure can lead to fines, closure or a foodborne-illness outbreak. With the RSA update (February 2026), food safety rests on documented evidence.
Zeltask leaves each site with its food-safety, temperature and training evidence up to date — so any inspection finds you ready.
The same standard, at every site.
Book a demo and we will show you what your operation —food safety, temperatures and equipment— looks like across all your sites, in one place.