HACCP software for food safety records

Your HACCP team decides the hazards, the critical control points and their limits. Formezy does not write the plan; it makes sure the plan is followed and recorded.

Each CCP is set up once: what is measured, the critical limit, how often it is checked, who checks it, and what must happen if it fails. From then on, the checks appear where the work happens.

The CCPs depend on your product and process. Common examples include:

• Pasteurisation or thermal processing temperature and holding time in dairy and juice plants
• Metal detection on snack, bakery, spice and health food lines
• Sieves and magnets in spice and powder plants
• Chilled or frozen storage temperatures for cream products and ice cream
• Cooking temperatures for ready-to-eat products

When a reading is outside the limit, Formezy flags it at once. The affected batch can be held, and the record asks for what was done with the product and the corrective action taken, with the name of the person who approved it.

Missing checks show up as overdue rather than as empty lines on a paper log.

CIP cycles are recorded against each tank, line, pasteuriser or filler with the steps, times, temperatures and concentrations your procedure specifies. Sanitation, pest control, water treatment checks and training records sit in the same module, so prerequisite programmes have their evidence too.

SOPs, HACCP plan documents and ISO procedures are stored with versions. Internal audits, findings and corrective actions are tracked to closure. When an auditor asks for the records of a specific batch, they are with the batch, alongside its ingredients, tests and dispatches. The juices and pulp flow on the beverage ERP page shows a thermal-processing CCP in context.