Forkto for Butchers

Yes. Every intake is recorded with the supplier, origin, batch, date, and weight, and stays linked through production to sale. You can trace any cut back to its source and forward to where it went — the kind of full traceability EHOs and wholesale customers expect.

Yes. For products you pack on-site for direct sale — sausages, burgers, marinated cuts, ready meals — Forkto helps you hold accurate ingredient and allergen information and produce PPDS-compliant labels that show the full ingredient list with the 14 major allergens emphasised.

Because every intake is linked to its batch and supplier, you can identify an affected batch and see exactly where it came from and where it was used in seconds — instead of digging through paper delivery notes for hours.

Your team can log chiller and freezer temperatures in seconds with AM/PM checks and colour-coded alerts for out-of-range readings, or you can connect sensors for automated 24/7 monitoring. Either way you get a full, timestamped audit trail for your EHO.

Forkto keeps the digital records inspectors look for — temperature logs, cleaning records, supplier and intake traceability, allergen information, and corrective actions — all searchable by date and exportable as CSV or PDF. No more scrambling before a visit.

Yes. You record supplier details and origin for every intake, so you always know where your meat came from and can prove it to customers and inspectors.

Yes. Forkto tracks stock by weight and container quantity, with transfers and weight conversions, so your inventory stays accurate as meat moves through the shop.

Yes. Each location has its own settings, checks, and staff, and you can view reports across every site from one admin dashboard — useful as you take on more contracts or open new premises.