®The plan comes already written for your trade.
Choose the type of business and you get the points, limits, frequencies and corrective action for each one.
HACCP · Food safety self-monitoring
Self-monitoring that stands up to an inspection.
The plan, checks from your phone, non-conformities with their closure, and the register ready to hand over. For anyone who handles food.
A value out of limit opens the non-conformity by itself.
It shows the action set out in the plan and, when closing, asks what was done and with what outcome. This is what an inspection looks at.
If the probe is silent, the check is still to be done.
The system does not invent a missing reading: a register full of values that nobody measured is worse than an empty register.
What it is
Plan, checks, register.
Reg. CE 852/2004 requires anyone who handles food to have a self-monitoring plan: what the critical points are, the limits they must stay within, how often they are checked, and what to do when they are exceeded.
It then requires you to show that you followed it. The module keeps the plan, checks, non-conformities and documents together: the opening screen tells you what is overdue and by how much.
The working day
Checks are done where there is no signal.
Cold rooms and basement storerooms: the installable app works without a network and syncs by itself.
The time is the time of the measurement
A round done at 7:00 and submitted at 9:00 is recorded as 7:00.
No duplicates
With a connection that comes and goes, the same submission is not recorded twice.
Connected probes
Temperatures can be recorded automatically, at the frequency set in the plan.
Already set up
Choose your business.
Each point has limits, frequency and corrective action. They are proposals: the technician checks them and adapts them to your hazard analysis.
Restaurant and farm stay
Fridge, freezer, blast chiller, core cooking temperature, frying oil.
Pizzeria
Proving cabinet, oven temperature.
Café
Refrigerated display, coffee machine, ice maker.
Bakery
Proving, flour storage, doughs containing allergens.
Pastry shop
Cooling of creams, pasteurisation, egg products.
Ice cream parlour
Pasteuriser, storage wells, mix ageing.
Butcher's shop
Meat and offal cold room, minced meat, traceability, slicer.
Fishmonger's
Display on melting ice, anisakis, shellfish documents.
Delicatessen
Hot and chilled counter, plus the restaurant's control points.
Canteen
Hot holding, meal samples, special diets.
Supermarket
Chilled counters, fruit and vegetables, shelf expiry dates, slicers.
On the day of the inspection
The register follows the inspector's questions.
A PDF in the order in which the questions come. You choose the period and check the preview.
The plan
Control points, limits, frequencies and planned corrective actions.
The checks
Grouped by control point, not in date order: the way the inspector asks for them.
Non-conformities
With the action taken and the effectiveness check.
Documents
Manual, analyses, certificates and pest control records, with their expiry dates.
When was the last cold room check?
We show you the plan already set up for your business.