HACCP Plans (21 CFR Part 117)
The HACCP add-on lets you build, maintain, and export food safety plans that meet the requirements of 21 CFR Part 117 (FSMA Preventive Controls for Human Food). When active, a HACCP item appears in the left navigation.
Who needs this
Any food business subject to FSMA Preventive Controls — essentially any registered food facility not covered by an exemption — must have a written food safety plan that includes a hazard analysis and, where required, Critical Control Points (CCPs) with defined critical limits and monitoring procedures.
HACCP Plans
A HACCP plan ties together:
- Facility information — the name and address of the facility where this process runs
- Product and process description — what you're making and the overall production flow
- HACCP team — the names, titles, and roles of team members responsible for the plan
- Hazard Analysis — a table of every potential hazard at each process step (biological, chemical, physical, radiological), whether it's significant, and the justification
- Critical Control Points (CCPs) — for each significant hazard, the critical limits, monitoring procedure and frequency, corrective action, verification method, and record-keeping approach
- Approval — the name and title of the person who reviewed and approved the plan, with the approval date
Creating a plan
- Go to HACCP in the left navigation.
- Click New Plan.
- Enter a plan name (e.g. "Ready-to-Eat Hot Sauce — Bottling Line A").
- Optionally link the plan to a recipe — this pre-populates the product description and connects monitoring logs to production runs for that recipe.
- Fill in the Details tab: facility info, product description, process description, and HACCP team members.
Plan statuses
| Status | Meaning |
|---|---|
| Draft | Being built — not yet approved |
| Active | Approved and in use for production |
| Archived | Superseded by a newer version |
Approving a plan
Click Approve on any draft plan. Enter the name and title of the approving authority. The plan moves to Active status with the approval date recorded.
Duplicating a plan
Use Duplicate to create an editable copy of an existing plan (including all hazard analyses and CCPs). The copy starts in Draft status. This is the recommended workflow when issuing a new version — duplicate, revise, approve, then archive the old version.
Exporting
Click Export PDF on any plan to download a complete, formatted HACCP plan document suitable for regulatory review, third-party audits, or internal records.
Hazard Analysis (Principle 1)
On the Hazard Analysis tab, add one row for each hazard at each process step:
- Process Step — e.g. "Raw Material Receipt", "Cook", "Cool", "Package"
- Hazard Type — Biological, Chemical, Physical, or Radiological
- Description — the specific hazard (e.g. "Salmonella contamination in raw eggs")
- Significant? — whether this hazard requires a CCP. Check this box and add a justification
- Preventive Measure — the control or prerequisite program if not a CCP
Critical Control Points (Principles 2–6)
On the CCPs tab, add a CCP for each significant hazard. Each CCP defines:
- Critical Limits — the measurable boundary that must not be exceeded (stored as key-value pairs, e.g.
{"min_internal_temp_f": 165}) - Monitoring Procedure — how you measure (e.g. "Calibrated thermocouple at thickest part")
- Monitoring Frequency — how often (e.g. "Every batch, at least 3 readings")
- Corrective Action — what to do when a limit is exceeded
- Verification Method — how you confirm the monitoring is working
- Record Keeping — where readings are recorded
Monitoring Log
On the Monitoring Log tab (desktop) or from the HACCP CCP Monitor screen in Fulfillment Mode (tablet/floor), staff record actual measurements against each CCP:
- Select the CCP
- Enter measurements for each critical limit parameter
- Mark the reading as Pass or Fail
- If Fail, record the corrective action taken
Each log entry is timestamped and tied to the logged-in user. If a production run is active, the log is also linked to that run and its lot number for full traceability.
HACCP CCP Monitor (Fulfillment Mode)
For production floor use, open Fulfillment Mode and tap HACCP CCP Monitor. This screen is optimized for tablets and gloved hands:
- Select today's production run from the list of runs started today.
- Select the CCP you are about to monitor (grouped by plan).
- The critical limits are shown as a reference panel.
- Enter your measurements using large numeric inputs.
- Tap Pass or Fail.
- If Fail, enter the corrective action taken in the text field that appears.
- Tap Save Reading.
The screen stays on the same CCP so you can log multiple readings in sequence without navigating back. Tap Back to switch to a different CCP or run.
The HACCP CCP Monitor card in Fulfillment Mode is only visible when the HACCP add-on is active.
Dashboard widget
When the HACCP add-on is active, a HACCP card appears on the main dashboard showing the number of active and draft plans. If you have plans but none are approved, the card shows an alert — production should not run without an approved plan on file.
What this module does not cover (v1)
- Prerequisite Programs (PRPs) — sanitation, pest control, allergen management (these are referenced in hazard analyses but not tracked as structured records)
- Personnel training records — tracked separately; relevant for 21 CFR Part 117 Subpart C
- HACCP record review and verification schedules — planned for a future release