Digital HACCP software replaces paper logs with records captured as the work happens, from probe readings to delivery checks, and chases the ones that are missing. People still take and sign every corrective action.
In the EU, Regulation (EC) No 852/2004 requires food business operators to put in place procedures based on HACCP principles: identify hazards, set critical control points and limits, monitor them, take corrective action and keep records that prove it. In the UK the same principles apply, and many small kitchens use the Food Standards Agency's Safer Food, Better Business pack. In the US, the FDA Food Code sets the model that states adopt.
The principles are rarely the problem. The records are. A fridge temperature written at the end of a shift is a guess, a cooling log with no time is not evidence, and a missing delivery check is only discovered when an inspector asks. HACCP compliance software is useful when it makes the record at the moment of the check, and makes the gaps visible the same day.
from the HACCP plan schedule
sensor reading or tablet entry
critical limits from the plan
time, value, person, location
searchable, exportable, complete
breach: a person decides and signs
Software that holds a food business's HACCP plan and the records that show it is followed: temperature logs, delivery checks, cooling and reheating records, cleaning schedules and corrective actions. Digital HACCP replaces paper logs, often with wireless sensors for fridges and probes, and makes missed checks visible the same day instead of at inspection.
Food hygiene law asks for records proportionate to the business, not for paper specifically, and digital records are widely used. What inspectors look for is that records are complete, made at the time and show who did what. A system with timestamps and named entries usually helps. The local authority or inspector has the final word.
It can help draft one from your menu, processes and equipment, but the plan has to be the food business operator's own, reviewed by someone trained in HACCP and checked against how the kitchen actually works. We would rather digitise and enforce a plan your team owns than generate one nobody has walked through.
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Bring your HACCP plan and a week of logs. We will show where the records would have been complete, and where they would have chased.
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