Implement HACCP Principles Through Effective HACCP Monitoring

A HACCP monitoring system is a software or program designed to protect food products from contaminants to ensure that they are safe for consumption. HACCP plans may vary between businesses in the food industry, but virtually all operations have them in one form or another.

When performed properly and efficiently, HACCP monitoring improves the overall process of eliminating non-conformance to food safety standards. Since HACCP monitoring systems immediately alert relevant people before critical limits are reached, it significantly reduces the risk of food contamination. With this, product quality is ensured, consumers are protected, and businesses maintain their hard-earned reputation.

The 7 principles of HACCP are the following:

1. Conducting hazard analysis
2. Determining critical control points (CCPs)
3. Establishing CCPs
4. Setting up a monitoring system
5. Establishing corrective actions
6. Verifying the HACCP Plan
7. Indicating recordkeeping and documentation process

If you want to know more about this, see this ultimate guide for HACCP Plan.

Common monitoring procedures for HACCP include inspections, testing, auditing, and reviewing existing documentation. The specific procedure to be performed varies per business and is heavily dependent on factors such as the set critical limits, the capabilities of the chosen monitoring system, and its processing speed.

Some of the elements that can be monitored via HACCP systems include parameters such as temperature, time, pH level, water activity (AW), product weight, chemical parameters, and the presence of foreign matter in products.

Once you’ve connected your sensors or local weather data to SafetyCulture, you can continuously monitor and maintain temperature and humidity conditions from your mobile device. Tell us what range conditions need to stay in, and we’ll alert you whenever they go outside this range. From there, you can quickly set up a corrective action within SafetyCulture, assign it to the right person, and keep track of it until it’s closed. You’ll also have a complete historical HACCP temperature log, in case you ever need to check that conditions were met during a certain period, or want to track trends in your conditions.

Both devices have an operating range of -40C to +80C (-40F to +176F). If you are monitoring outside these temperatures, the standard fridge and freezer sensor has the option for an additional probe which will boost the operating range to -55C to +125C (-67F to +257F). Outside of these temperatures, we would not recommend deploying these devices, please contact us to discuss your use case in more detail.

Only if you want them to. As the admin, you can control which sensors get added, what alerts are set up, and who else can make these changes.

We’re working hard to support as many types of sensors as possible! We want to make the most of any data that is important to you. If you’ve already got an internet-connected sensor solution installed and want to bring the data into SafetyCulture, let’s chat. No promises, but we’ll do our best to make it happen.

It depends. If you’ve already got sensors and want the data to feed into SafetyCulture, then there’s no added cost! We only charge for any hardware you buy directly from us, and the ongoing costs associated with running them. See our SafetyCulture sensors page to learn more about the hardware solutions we offer.