LuminaFoodservice and catering
The record is on a clipboard until the auditor asks.
A kitchen that cooks, cools and ships at volume runs on time and temperature logs, filled by hand and filed in binders. When an auditor asks for ninety days of them, finding them can take days. Lumina is the record that ends that: live today for the forms, readings and issues in your kitchen, on the web and on a phone that works with no signal.
The gap
Cooling is a six-hour rule kept on a paper log.
The FDA Food Code, as adopted by your state or local health department, allows two hours to bring cooked food from 135°F to 70°F, and six hours in all to reach 41°F. Whether that happened is written by hand, after the fact, by whoever was on the line.
A commissary or catering kitchen runs on time and temperature: cook, cool, hold, portion, pack, ship. Each step has a limit and a log, and the logs live on paper, in spreadsheets, or in an app that exports one record at a time. A missed reading is found when someone reviews the binder, if anyone does.
The audits do not wait. Health inspectors arrive unannounced, and customer and certification auditors ask for weeks or months of records on the day. A finding becomes a corrective action that lives in an email until someone closes it, and nobody can say when it was closed.
Health department, FDA or USDA, depending on what you make and who you sell it to: the record is the same.
6 hours
From 135°F to 41°F, with 70°F reached in the first 2 hours (FDA Food Code 3-501.14).
9.4%
of US foodborne outbreaks with contributing-factor data, 2014–2022, listed improper cooling: 251 of 2,677 (CDC, MMWR Surveillance Summaries, 2025).
41°F
Or below, for food that needs time and temperature control for safety (FDA Food Code 3-501.16).
Live today
The kitchen's record, paperless.
- 01
Your logs, as forms
Cooking, cooling, holding and receiving logs, thermometer calibration and sanitizer checks, filled where the work happens with the time it was done, then reviewed and signed. A reading out of range is flagged and asks for the corrective action. We set up your existing logs as forms.
- 02
Built for the walk-in
The mobile app works with no signal. Forms and readings are queued and saved when the signal returns, with the time the work was actually done.
- 03
Ninety days, on the spot
Every filed form is findable afterwards, so thirty, sixty or ninety days of records are a search, not a trip to the binders.
- 04
Findings closed, with the clock
An audit finding or a failed check becomes an issue with an owner and a due date. The record shows who closed it and when, and any finding exports as a complete record.
Live on the web and in the mobile app (iOS and Android), offline included. Not yet deployed in a kitchen. We're looking for the design partners who will run it first.
What comes next
Next: the steps nobody writes down.
Lumina is exploring Lumina Observe with prospective partners, to understand its priority, return and sequencing: cameras that would flag when a rule your kitchen already wrote is broken. Lumina Detect, the surface sensor, is lab-demonstrated and in build.
- 01
The process, as the SOP wrote it
Pans stacked the way the SOP says, product into the blast chiller on time, a cart that does not belong in the cold room. Examples under discussion, not a committed scope.
- 02
The station, never the person
It would track the station and the shift, never the person in it. Lumina would not know who is at the station.
- 03
Surfaces between your swabs
Lumina Detect, designed to read pathogen-risk signatures off prep and food-contact surfaces and tell your program where the next swab should go.
Neither runs in a kitchen today. Your logs, your lab results and your inspections stay the record, and a sensor flag is never a release criterion. See how the sensor works →
Design partners
Bring one kitchen, its logs and the person who owns them. We will build the record around them.
No fee during the pilot, and converting is your decision on the measured result. The post-pilot price is in writing before it starts.