Processed food and beverage
Zeltask connects preventive equipment maintenance, quality and food-safety inspections and process traceability in a single system — with the records HACCP and the food safety regulation already require.
- Spanish-speaking support
- No spreadsheets or paper
- Guided onboarding
Maintenance, quality and food safety, under one system
The three pillars of Zeltask applied to your food and beverage plant operation.
Simplify
A single platform for maintenance, quality and food safety. Replace spreadsheets and POES binders with living workflows.
Optimize
Preventive maintenance of lines, cookers, pasteurizers and refrigeration equipment, with calibration and a checklist by shift.
Manage
Visibility of tasks, incidents and critical points, with evidence ready for the audit and the sanitary resolution.
How Zeltask solves your operation
HACCP and GMP that run live (not in a binder)
Take the prerequisites off paper and put them running on the plant floor.
- GMP/POES checklists digitized and executable on your phone
- Critical-point control (temperature, time, pH)
- Nonconformities that trigger a corrective action
- Signed and dated records, ready for verification
Preventive maintenance (the kind HACCP requires)
HACCP calls for a preventive maintenance program and records per equipment. Zeltask carries it out and documents it.
- Preventive plan per equipment: cleaning, calibration and maintenance
- Corrective work orders triggered by a failure or incident
- Assets with QR access and a full history
- Critical spare parts controlled in inventory
Cross-contamination, allergens and sanitation (CIP)
Standardize the controls that prevent product recalls.
- Verification of one-way flow and area separation
- Validated sanitation / CIP checklist
- Management of allergen changeovers between runs
- Integrated Pest Management (IPM)
Traceability from raw material to finished product
A single thread to respond quickly to a complaint or recall.
- Link from raw-material batch → process → product
- Receiving records and supplier specifications
- Immediate backup in the face of a complaint or recall
- A single source of truth for the audit
Deviation at a critical point: from detection to documented closure.
- 1
A process control detects an out-of-range temperature at the pasteurizer (CCP).
- 2
An incident is raised, linked to the critical point and the asset.
- 3
A corrective action and a maintenance work order are generated and assigned to the shift.
- 4
It is carried out, the evidence is recorded, and the return to control is verified.
- 5
The complete history of the critical point is left ready for HACCP verification and the audit.
US$4.000–30.000
is the hourly cost of unplanned downtime in food and beverage — before counting the discarded product.
Source: Processing Magazine / Wipfli — industry estimate
82%
of industrial companies experienced unplanned downtime over a 3-year period; most underestimate its real cost.
Source: ServiceMax / Vanson Bourne (2017)
48%
of food and beverage suppliers still run their operations on spreadsheets or paper.
Source: TraceGains (2024)
Almost all of that loss is overdue maintenance. Zeltask connects inspection → failure → work order → asset to prevent the stoppage, not just record it.
Everything you need, in a single platform
- Digitized GMP/POES checklists
- Critical-point control (temp/time/pH)
- Preventive maintenance per equipment
- Instrument calibration
- Work orders
- Assets with QR
- Spare-parts inventory
- Allergen management
- Cross-contamination control
- IPM (pest control)
- Traceability raw material → product
- Nonconformities / CAPA
- Sensor integration via API/webhooks
- Audit reports
What HACCP and the food safety regulation already require of you.
Chile's food safety regulation (Reglamento Sanitario de los Alimentos, D.S. 977, updated in February 2026) makes Good Manufacturing Practices mandatory and, for certain categories, the HACCP system. And HACCP is not just paperwork: it requires a preventive maintenance program for equipment and facilities, calibrated instruments, POES/POE and written records of cleaning, calibration and maintenance for each piece of equipment. Food safety rests on documented evidence, not on visual inspection.
Zeltask carries out and documents exactly those prerequisites —the preventive maintenance and the records HACCP calls for— as part of daily operations.
Fewer stoppages, food safety always ready.
Book a demo and we will show you your plant —maintenance, quality and food safety— in one place.