HACCP management in the kitchen is an obligation for all catering and institutional kitchen professionals. Product traceability, temperature recording, cleaning plans: each stage must be rigorously controlled to guarantee compliance with health standards. With a digital solution like Eezytrace, you can simplify the implementation of your HACCP plan and ensure food safety in your establishment.

Food traceability in the kitchen: a regulatory HACCP requirement

Since Regulation (EC) no. 178/2002, traceability has been an obligation for all food industry professionals. It enables raw materials and processed products to be tracked throughout the food chain, from production to consumption.

Companies must be able to provide the following information:

• The origin of products and suppliers
  
• Production batches and their destination
  
• Customers and distributors concerned
  

An effective traceability system relies on accurate records and rigorous data archiving. Digitization makes it possible to automate this management, reducing the risk of error and facilitating health checks.

HACCP Cuisine: a strict framework for food safety

The HACCP (Hazard Analysis Critical Control Point) system is based on 7 key principles for identifying and controlling food hazards:

1. Identify biological, chemical and physical hazards
   
2. Identify critical control points (CCPs)
   
3. Setting critical limits
   
4. Set up a monitoring system
   
5. Define corrective actions in the event of non-compliance
   
6. Check the effectiveness of the HACCP system
   
7. Archive records and ensure traceability of actions

All establishments handling foodstuffs (restaurants, kitchens, food processing industries) must apply these principles to guarantee consumer safety.

Why implement HACCP in the kitchen?

Since 1ᵉʳ January 2024, hygiene checks carried out by the DDPP have been stepped up. The State's objective is to increase these controls by 80%, reaching 100,000 inspections per year in restaurants and food establishments. In view of these strict regulations, the introduction of Standard Operational Procedures SOP) has become essential.

Professionals must be able to present compliant documents proving that they have implemented and respected good hygiene practices. In the event of an inspection, it is therefore essential to be able to justify the application of the HACCP method with properly completed forms.

The HACCP method is essential in the kitchen

Effective HACCP management in the kitchen relies on a number of documents and regular reports:

• Temperature control 🌡 : Ensure compliance with foodstuff storage temperatures. For example, minced meats and raw fish should be kept at +2°C maximum.
  
• Traceability 🔍: Track raw materials, suppliers and finished products. You need to be able to find information quickly in the event of a health problem.
  
• Cleaning and Disinfection Plan (CDP) 🧼: Define and follow a rigorous cleaning program to avoid contamination.
  
• Pest control plan 🐀: Implement preventive and corrective measures against insects and rodents.
  
• Staff training 👩‍🍳: Ensure that employees are aware of good hygiene practices and comply with HACCP protocols.
  

How to simplify HACCP management in the kitchen?

HACCP management can be time-consuming, but there are solutions to make monitoring easier and ensure optimum compliance:

• Use of HACCP applications 📱 : Digital tools automate temperature readings, manage traceability and centralize regulatory documents.
  
• Digital or paper HACCP sheets 📑 : You can fill in your sheets manually or use digital solutions for better tracking and simplified accessibility.
  
• Regular checks and internal audits 🔎: Carrying out in-house checks enables us to anticipate official controls and correct any non-compliances.
  

Compliance with the HACCP method in the kitchen is essential to guarantee food safety and avoid penalties in the event of an inspection. By rigorously monitoring temperatures, traceability and cleaning protocols, you can ensure your establishment's compliance and your customers' satisfaction.

Optimize your kitchen's HACCP management now with the right tools and detailed information sheets! 

Digitizing and automating HACCP self-checks in the kitchen

With a digital solution like Eezytrace, managing self-checks becomes easier and more reliable:

• Automated temperature readings with alerts in the event of anomalies to guarantee food safety.
  
• Product traceability, facilitating batch tracking and guaranteeing compliance with food safety standards.
  
• Digitalized cleaning and maintenance plan, designed to ensure continuous compliance with sanitary and HACCP standards.
  
• Secure data archiving for efficient management of audits and inspections, while guaranteeing confidentiality.
  

Manage non-compliances and anticipate HACCP risks in the kitchen

Sanitary controls can occur at any time. It's essential to be able to demonstrate the rigor of your HACCP management. With Eezytrace, you can :

• Identify and quickly correct non-compliances
  
• Access your inspection history in just a few clicks
  
• Automate alerts and corrective actions
  

By anticipating risks and ensuring perfect traceability, you can avoid penalties and boost your customers' confidence.

Eezytrace: your partner for modern, efficient HACCP management in the kitchen

Whether you're a restaurateur, catering manager or quality manager, Eezytrace adapts to your needs. Benefit from an intuitive interface accessible on tablet and smartphone, and customized support for fast, efficient implementation.

Switch to digital HACCP management with complete peace of mind

Join the ranks of professionals who have already optimized their HACCP management with Eezytrace. Test our solution today and guarantee food safety in your kitchen with ease!