Does Food Guard write my HACCP plan, or do I build it?

You build it, starting from a sector template that already contains the typical process steps, hazards and CCPs. You change what does not apply and set your own critical limits against your own validation. A managed service is available if you would rather it was done for you.

Can I bring my existing HACCP plan across?

Yes. Most businesses already have a plan in a Word document or a binder. You can rebuild it in Food Guard step by step, keeping your own hazards, CCPs and limits rather than adopting ours.

Does this cover all seven HACCP principles, or just the record-keeping?

All seven. Hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification and documentation each have a place in the system, and the plan stays linked to the records that evidence it.

Can I set different critical limits for different sites?

Yes. Limits are set per CCP and can differ by site where the equipment or process differs. A single change can also be rolled out across every site at once.

Do I have to buy the temperature sensors?

No. Monitoring can be done manually on the app with your own probe, which satisfies principle four. Sensors automate the temperature CCPs so readings happen overnight and at weekends without anyone being present.

Can an auditor or EHO be given access?

Records can be filtered by site, check sheet and date range and exported, which is what is usually asked for. For a scheme audit the plan and its supporting verification records can be produced together.

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HACCP software · Ireland & UK

HACCP software that holds the whole plan.

Most systems digitise the check sheets and leave the plan in a binder. Food Guard covers all seven HACCP principles — hazard analysis through to verification — in one place, with the records to prove it.

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No card required · Live the same day · FSAI and EHO ready

What HACCP software is for

A plan nobody can find is the same as no plan at all. Ask any inspector.

The plan

Hazards, CCPs and critical limits

Your documented procedure — what can go wrong, where you control it, and the numbers you control it to.

What a HACCP plan must contain →

The records

Evidence the plan is being followed

Monitoring entries, corrective actions and verification — dated, attributed and retrievable on request.

This is what gets asked for first

The gap

Most software only does half

Checklist apps capture the daily records but leave the plan itself in a Word document nobody has opened since the audit.

Food Guard holds both, linked together

The seven principles

Every Codex principle,
with the feature that covers it.

HACCP is defined by seven principles. Here is where each one lives in Food Guard.

Conduct a hazard analysis

Work through biological, chemical, physical and allergenic hazards at each process step, and record the control measure for each one.

Hazard library pre-populated by sector
Severity and likelihood scored per step
Control measure recorded against every hazard

Determine the critical control points

Identify the steps where control is essential — cooking, chilling, hot holding, goods-in — and mark them as CCPs rather than prerequisites.

Decision-tree prompts at each process step
CCPs separated from prerequisite programmes
Reasoning stored with the determination

Establish critical limits

Set the measurable value that separates safe from unsafe at each CCP, and validate it against your own process rather than a template default.

Numeric limits set per CCP, per site
Validation notes and source stored alongside
Changes versioned with who and when

Establish monitoring procedures

Schedule who checks what, how often, and by what method. Manual probe readings on the app, or continuous sensor readings with no one having to remember.

Scheduled checks pushed to the phone
Wireless sensors for temperature CCPs
Signed and timestamped at the point of entry

Establish corrective actions

Define what happens when a limit is breached — and prompt for it at the moment of the breach, rather than hoping it gets written up later.

Pre-set actions attached to each CCP
Prompted automatically on an out-of-limit reading
Tracked through to sign-off and close

Establish verification procedures

Prove the system works, not just that the boxes were ticked. Internal audits, QA review of completed sheets, and scheduled plan review.

QA review and sign-off on any check sheet
Internal audit schedules with due dates
Annual plan review prompted, not forgotten

Establish records and documentation

Keep the plan and every record that evidences it, retrievable by site, sheet and date range when someone asks for March.

Filter by site, sheet and date, then export
Full audit trail on every entry
Backed up off site — survives the flood

Principle three, in practice

Typical critical limits — set your own against your own validation

75°C

Cooking, core

Held for 30 seconds. Nothing after this step kills the pathogen.

5°C

Chilled storage, max

Every fridge, every chill, around the clock — not just when someone checks.

63°C

Hot holding, min

For the whole service period, recorded — not once at the start.

90min

Cooling window

Through the danger zone to below 8°C, with the time evidenced.

The plan builder

Start from your sector.
Not from a blank page.

Choose the template closest to your operation and the process steps, hazards and CCPs are already there. Work through them, change what does not apply to you, set your own critical limits.

The plan stays linked to the records. Change a critical limit and the check sheets monitoring it change with it — no second document drifting out of date.

See what a HACCP plan must contain, principle by principle, and how the builder works.

Build your plan free → See the plan builder

CCP 2 — CookingCritical limit 75°C

Hazard: survival of vegetative pathogens Analysed

Limit: 75°C core, 30 seconds Validated

Monitoring: probe every batch Scheduled

Corrective action: continue cooking, re-probe Set

Verification: QA review of cook records Due Friday

Versioned, not overwritten

Every change to the plan keeps the previous version, with who changed it and when. Auditors ask.

One plan, every site

Roll a change out across sites at once, or hold different critical limits where the equipment differs.

Review that gets prompted

Annual review, or triggered by a process change, a new product or a repeated non-conformance.

Audits and standards

Structured for the audit
you are actually going to face.

Records, corrective actions and verification are laid out to evidence the schemes Irish and UK food businesses get held to.

FSAI & EHS Irish food business operators, inspected by the Environmental Health Service.

FSA & local authority UK operators, where records feed straight into your Food Hygiene Rating.

BRCGS & SALSA Retailer and supplier schemes that ask for documented verification.

ISO 22000 Where HACCP sits inside a wider food safety management system.

Sector templates

HACCP software
built for your sector.

The hazards in a bakery are not the hazards in a butchery. Start from the right plan and adjust.

01HACCP for bakeriesAllergen control, ambient and chilled display, batch codingSee how it works → 02HACCP for delisHot and cold holding, decanting, use-by managementSee how it works → 03HACCP for butcheryGoods-in probing, cutting room control, full traceabilitySee how it works → 04HACCP for retailMulti-fridge monitoring, date code checks, recall managementSee how it works →

Food Guard revolutionised our food safety processes. It’s user-friendly, efficient, and ensures we meet ISO 22000 standards. The preventive controls and hazard analysis features are game-changers.

Caoilinn Q. — Quality Assurance Manager

Read the case studies →

From €79 per site, per month Full HACCP plan builder, traceability and reporting. Unlimited users, no contract, ex VAT.

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