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HACCP & hazard analysisFood & feed

Food safety plans that stay complete and up to date

This module holds your food safety plans: the flow diagram with process steps, the hazard analysis per step and the control points with critical limits and monitoring. The system flags significant hazards without a control point and tracks each plan's review date.

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Features

What you do with HACCP & hazard analysis

Flow diagram with process steps

Add the steps of your flow diagram with sequence number, name and description, for example heating to 72 °C for 15 seconds.

Hazard analysis per step

For each step you record biological, chemical, physical and allergen hazards with their cause and control measure. You rate likelihood and severity on a scale of 1 to 5 and decide whether the hazard is significant.

Built-in Codex decision tree

For each hazard you work through questions Q1 to Q4 and choose the outcome: none (covered by PRPs), PRP, OPRP or CCP.

Define CCPs and OPRPs

For each control point you record critical limits, monitoring (what, how, how often and who), correction, corrective action, verification and records.

Alerts for uncontrolled hazards

A significant hazard without a control point gets a red warning and counts in the counter at the top of the overview. That way you see at a glance whether control is complete.

Verification and review tracked

With a verification action you add a verification task to the central action list. The review date appears in the calendar and the plan changes colour in the overview as it approaches.

In practice

How it works

  1. 1

    Create a plan

    With New HACCP plan you record the name, process or production line, HACCP team leader, scope, product description and intended use, with version and review date.

  2. 2

    Flow diagram and hazards

    You add the process steps and the hazards per step, with a score and the decision tree.

  3. 3

    Set up control points

    For each CCP or OPRP you record critical limits, monitoring, correction and verification.

  4. 4

    Adopt and maintain

    You set the plan to Active once it is adopted, plan verification actions and review the plan before its review date. An outdated plan is archived so its history is kept.

Standards and legislation

Where it helps you

BrydgeOne contains no text of the standards. Here you see which topics from standards and legislation this module helps you with.

FSSC 22000

You add your HACCP plans in the standards framework as evidence for the scheme's requirements.

ISO 22000

Hazard analysis, control points and verification per plan serve as evidence for the standard's hazard control requirements.

One platform

Works together with

Every module works on its own. Switch on more and they fill each other in automatically.

ActionsVerification actions go to the central action list ProcessesLink a plan to a process from your process structure Workplace inspectionsThe food package adds hygiene and glass inspection templates Standards frameworkHACCP plans count as evidence for standard clauses
Knowledge base

Read more about HACCP & hazard analysis

How to build a HACCP plan: the seven principles in plain languageBuilding a HACCP plan means deciding in advance where in your process food can become unsafe and how you prevent that. You work with seven principles and a few preparatory steps. Here you read what each step involves and how to approach it in practice. Allergen management: building an allergen matrix and preventing cross-contaminationAllergen management makes sure a customer with an allergy never unexpectedly consumes an allergen. That takes an overview of what is in your products, separation in your process and clear information. This is how you approach it, from matrix to training. Food defense and food fraud: the difference, and how to assess them with TACCP and VACCPFood defense and food fraud are about deliberate threats to food, unlike food safety, which is about unintentional hazards. With TACCP you assess attacks and with VACCP your vulnerability to fraud. Here you read the difference, the approach, example measures and what to document. Managing calibration of measuring equipment: register, interval and certificatesYou manage the calibration of measuring equipment with a register in which every instrument has its own line, with accuracy and tolerance, interval, last and next calibration date, certificate and status. Calibration establishes how much an instrument deviates from a reference, so you know whether you can still trust your measurements. Below you can read which instruments to include, how to set the interval, what to do when an instrument turns out to be out of tolerance and what an example register looks like.
Glossary

Terms related to HACCP & hazard analysis

AllergensAllergensCCPCritical Control PointFood defenseFood defenseHACCPHazard Analysis and Critical Control PointsPRPPrerequisite ProgrammeTraceabilityTraceability
Frequently asked questions

Questions about HACCP & hazard analysis

What is the difference between a CCP and an OPRP?

Both are control points that follow from the decision tree. A CCP has a critical limit at which you must intervene immediately, while an OPRP is an operational prerequisite programme with an action criterion.

We have several production lines. One plan or several?

Either works. Create a plan per line or product group with its own scope. The overview adds up CCPs and OPRPs across all active plans.

Which risk method is used for hazards?

Likelihood times severity on a scale of 1 to 5, following the usual HACCP matrix. This is separate from the risk method used elsewhere in the platform.

What happens to an outdated plan?

You set it to Archived and its history is kept. Only an administrator can delete a plan, which permanently removes it along with its steps, hazards and control points.

Start small

Start with just HACCP & hazard analysis and expand when you want

You do not have to set up everything at once. Switch this module on, add other modules later and keep using the same data and the same app. BrydgeOne fits every organisation, from a small company to enterprise, and you only pay for what you switch on, from € 49 per month.

HACCP & hazard analysisStart hereActionsAdd laterProcessesAdd laterWorkplace inspectionsAdd laterStandards frameworkAdd later

See HACCP & hazard analysis in your own situation

You only pay for the modules you switch on, from € 49 per month. In a demo we show how it works with your own processes.

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Food & feed

More modules

Allergen managementControl the allergen matrix and cross-contamination. Traceability & recallPlan and log recall and traceability drills. Food defense & food fraudDocument TACCP and VACCP assessments.
All 46 modules