HACCP (Hazard Analysis and Critical Control Point) is the backbone of a food safety management system. The principle is simple: identify where hazards could occur, set critical limits, monitor them, and act when something goes out of range. The hard part is keeping the paperwork current and proving you’ve done it.
How Better Food Safety supports HACCP
Rather than a static document that lives in a folder, your HACCP plan stays connected to the daily records that prove it’s working:
- Write or upload your HACCP plan with rich-text editing
- Define critical control points with critical limits and corrective actions
- Log the monitoring — temperatures, cleaning, goods-in — that backs each CCP
- Keep a dated, attributable audit trail of every check
For the official principles, see the FDA's HACCP guidance, which outlines the principles for food businesses of all sizes.
Your HACCP plan, kept live
The plan, the controls and the proof — connected.
HACCP plans
Write plans with rich-text editing or upload your existing documents to keep one version of the truth.
Critical control points
Define each CCP with its critical limit, monitoring procedure and corrective action.
Monitoring records
Temperature and cleaning logs feed straight into the evidence behind each control point.
Traceability
Batch codes and delivery temperatures give you the recall trail HACCP requires.
Audit trail
Every entry is dated and attributable — exactly what an inspector wants to see.
Cleaning controls
Tie cleaning schedules to the hygiene controls in your plan.
Frequently asked questions
Do I need a HACCP plan?
Food businesses are expected to put in place, implement and maintain a permanent procedure based on HACCP principles. Better Food Safety helps you document and evidence it.
Can I upload my existing HACCP plan?
Yes. Upload your current plan as a file, or rewrite it with the rich-text editor — whichever suits your business.
How does monitoring link to my plan?
Your daily temperature, cleaning and goods-in logs are the evidence behind your critical control points, all held in one system.
Is it suitable for small businesses?
Yes. It is designed to be simple enough for a single-site kitchen and scalable for larger teams.