Step-by-step guide to your paperless HACCP for hospitality
The food safety self-monitoring suite that takes the fear out of inspections. Control temperatures, expiration dates, batches and allergens from your phone, without sensors.
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Miselup's HACCP system, from the inside
Real screenshots of the dashboard — no mockups. This is how clear each step looks in your daily routine.
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Log the temperature from your phone
Pick the equipment, type the °C and the traffic light tells you instantly if it's in range.
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Track upcoming expiry dates (FEFO)
The dashboard flags what expires first and consumes by FEFO automatically.
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Reverse batch traceability
From a batch you see its origin and which dishes and days it ended up in, in one click.
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Label with calculated allergens
Batch code, expiry date and the 14 allergens, ready to print.
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HACCP report and export for inspections
History filterable by equipment and dates, exportable to PDF or CSV.
HACCP (Hazard Analysis and Critical Control Points) is mandatory by law, but keeping it on paper or spreadsheets is a headache: lost records, errors copying temperatures, missed expiration dates, and huge stress when the health inspection arrives.
At Miselup, we've simplified it: a digital suite, designed for the daily kitchen routine, that works 100% from your phone, without sensors or hardware. You record, monitor, and generate the HACCP report in minutes, while the system integrates with your inventory and production so that batches and allergens are calculated automatically.
Your HACCP, paperless and stress-free
Digital HACCP record without sensors: temperature control, batch traceability, FEFO expiration dates and allergen labels. Complies with 852/2004 and 1169/2011.
Paperless records
Forget fridge sheets. With your phone, every temperature reading is saved with date, time, and corrective action if out of range.
Traceability at a glance
Each batch has its story: origin, expiration, which dishes used it and when. In case of a food alert, you locate the problem in seconds.
Allergens always up to date
Labels are printed with the 14 allergens automatically calculated from your recipes and sub-recipes. You comply with 1169/2011 effortlessly.
Paper and Excel vs. Miselup
This is what changes when you digitize your HACCP with a tool made for real kitchens.
| Task | On paper or Excel | With Miselup |
|---|---|---|
| Temperature recording | You jot it down on a table, it gets wet, lost. Deviation calculation is manual. | You record from your phone, the traffic light alerts you instantly and corrective action is documented automatically. |
| Expiration date control | You check fridges by eye. FIFO doesn't prevent items that came later but expire sooner from going bad. | The system automatically applies FEFO: consume first the batch that expires first, not the one that arrived first. |
| Batch traceability | You search for delivery notes in binders. If there's an alert, you don't know which dishes contained that batch. | Each batch shows its origin and destination: purchases, production, served dishes. Reverse traceability in one click. |
| Allergen labels | You write allergens by hand, risking errors. Sub-recipes complicate the calculation. | You print labels with all allergens automatically calculated, including nested compositions. |
| Inspection report | You gather papers, scan them or transfer to Excel. Nerves if something is missing. | You export the complete history in PDF or CSV, filtered by equipment and dates. Ready to show. |
How the suite works, step by step
In five daily actions, you have your food safety self-monitoring up to date.
1) Record temperatures
Open the app, select the cold room or fridge, enter the temperature. The traffic light indicates if it's within range, and if not, you fill in the corrective action. Everything is recorded with date and time.
2) Control expiration dates with FEFO
The system alerts you about products expiring soon. When consuming a batch, it automatically deducts the one that expires first (FEFO), not the one that arrived first. This reduces waste.
3) Track your batches
Each batch is created automatically upon receiving a purchase or during production. From its record you see its origin, expiration, and which dishes or preparations it ended up in. Full backward and forward traceability.
4) Print allergen labels
Generate labels for your containers with batch code, expiration, packaging date, and the 14 allergens automatically calculated from the complete recipe.
5) Export the HACCP report
When you need the history for health authorities, filter by equipment, status, or dates and export a professional PDF or CSV. No surprises.
The suite, in everyday use
HACCP Suite and Traceability
852/2004
HACCP Regulation
EC
1169/2011
Mandatory allergens
EU
14
Allergens to declare
EU
Frequently asked questions
HACCP Suite and Traceability
Is HACCP mandatory for my bar or restaurant?
How often should temperatures be recorded?
What can the health inspector ask me for?
What is the difference between FIFO and FEFO?
What should a container label include?
What is a CCP in HACCP?
John Guerrero
Gastronomy consultant · Founder of ChefBusiness and Miselup
15+ years advising restaurants, bakeries and hospitality businesses across Spain and Latam. Creator of ChefBusiness, AI Chef Pro and Miselup: the digital mise en place his clients use to control food cost to the cent.
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