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HACCP Plan Builder

A HACCP plan in under an hour. Then the part that matters.

Building the plan is the easy half. Keeping it connected to the records that evidence it, so a random date in March produces an answer, is the half that decides your audit.

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Under 1hr To a working draft Sector template, edited with you. Not a blank system and a manual.

7 Principles, all covered Hazard analysis through to record keeping, not just the check sheets.

852/2004 Built against FSAI, FSA and EHO frameworks. Celsius, not Fahrenheit.

What the law requires

Every food business operator
needs one of these.

Regulation (EC) 852/2004 requires a permanent procedure based on HACCP principles from every food business operator in Ireland and the UK, and has done since January 2006. The depth scales with your operation. The obligation does not.

Hazard analysis

Biological, chemical, physical and allergenic hazards at each process step, with likelihood, severity and a control measure for each.

Critical control points

The steps where control is essential. Telling a CCP from a prerequisite programme is the distinction auditors test hardest. See how to identify them.

Critical limits

Measurable values separating safe from unsafe. 75°C cooking, 63°C hot holding, 5°C chilled, below 8°C within 90 minutes. See the figures that apply here.

Monitoring procedures

What is measured, how, how often, and by which named person. A limit with no monitoring is decoration.

Corrective actions

Defined in advance for each CCP, covering both the affected product and the process change that stops it recurring.

Verification

Record review, internal audits, calibration checks, and scheduled review of the plan itself when a process, product or supplier changes.

Records

Accurate, dated, attributable to a named person, and available on request. The first thing asked for at inspection.

How the builder works

You start from your sector,
not from a blank page.

01Pick your sector templateBakery, deli, butchery, retail or production. Hazards and CCPs already mapped for that operationSee sector pages → 02Edit it with usYour products, your equipment, your layout. We work through it rather than handing you a manualSee HACCP software → 03Check sheets generate from itYour critical limits become the monitoring tasks, prompted when due on the phone in their handSee the check sheets → 04Export it for auditPlan and records together, filtered by site and date range, in a form an auditor acceptsSee audit preparation →

The part most systems skip

A plan in a Word document
is not a food safety system.

Most software digitises the daily check sheets and leaves the plan itself in a file nobody has opened since the last audit. Change a critical limit and somebody has to remember to change the sheets monitoring it.

Linked, not filed Change a critical limit and the check sheets monitoring it change with it. No parallel documents drifting apart.

Version history Every revision kept, dated and attributable. An auditor asking what changed and when gets an answer.

Review prompts Annual review, and whenever a process, product or supplier changes. An unreviewed plan is a finding on its own.

One export Plan and the records that evidence it, together, filtered by site and date range.

Worth being straight about

The plan is yours.

You are the food business operator, so the plan is your legal responsibility and your determination of what your CCPs are. We give you a sector template built on Codex principles and work through it with you. An Environmental Health Officer or a scheme auditor will challenge that determination, and no software can answer for you.

If you would rather it was done with you by a food safety professional, that is what managed services is for.

Common questions

HACCP plan
questions, answered.

Is a HACCP plan legally required?

Yes. Regulation (EC) 852/2004 requires every food business operator in Ireland and the UK to put in place, implement and maintain a permanent procedure based on HACCP principles. It has applied since January 2006 and covers every food business, not a list of sectors.

How long does it actually take?

Under an hour to a working draft from a sector template, then a working session to fit it to your products, equipment and layout. The plan is not finished until it reflects what you actually do, and that part depends on you rather than on the software.

Will the plan pass an inspection?

A plan is assessed alongside how it is implemented and the records evidencing it. We give you a plan built on Codex principles and against Irish and UK requirements. Whether your operation passes depends on the plan being followed, which is why the check sheets generate from it rather than sitting separately.

Do we need a consultant?

Not necessarily. You are the food business operator and the plan is yours to determine. Plenty of businesses build theirs from a sector template. If you would rather have a food safety professional work through it with you, see managed services.

How often should it be reviewed?

At least annually, and whenever a process, product, supplier or piece of equipment changes. An unreviewed plan is a finding in its own right, which is why the system prompts the review rather than leaving it to memory.

What happens to the plan if we leave?

You export it, along with your records. They are your compliance records, not ours, and you may be legally obliged to retain them. No contract and no minimum term.

From €19.99 per site, per month Unlimited users, no contract, live the same day on a sector template. Ex VAT.

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Start with your sector.

Pick a template, work through it with us, and have the first day of records behind you before close of business.

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