Prepare your manual, log checks and see what is missing in one place. The Mise Pro HACCP suite connects your quality manager’s work with the team’s mobile records.
Available in any country. Spain uses the Spanish legal catalog; every other country, including other EU countries, uses Codex Alimentarius and operator criteria. Miselup documents the system; it does not certify local legal compliance.
See the portal screenshotsMise Pro HACCP: €79 / month · excluding VAT. Read the setup guide
HACCP stands for Hazard Analysis and Critical Control Points. For chefs, quality managers and catering operators, the challenge is turning the plan into checks the team can carry out, review and document during service.
Miselup brings together the manual, hazard analysis, prerequisites, processes and record book. It helps restaurants, caterers, institutional kitchens, central production kitchens and bakeries organise their monitoring around the procedures each establishment declares.
In Spain, the product catalog draws on Regulation (EC) 852/2004 and applicable Spanish rules. The responsible person reviews the scope of the activity and completes the relevant criteria. Software documents that work; implementation also takes training and kitchen procedures.
| Task | Paper or Excel | Mise Pro HACCP |
|---|---|---|
| Manual and hazards | Keep templates, decisions and versions in separate files. | Draft with reasoned decisions, links to controls and the revision preserved at signing. |
| Shift checks | Review sheets and schedules to find missing entries. | Schedules and detected or declared obligations, with visible missing checks. |
| Deviations | Link measurements to criteria and the action taken. | Criterion kept with the reading, author and corrective action required where applicable. |
| Document preparation | Gather the manual and sheets for the period. | A/B/C report with pending items and read warnings to review before printing. |
Your plan starts as a draft. In Spain, the catalog proposes hazards for the owner to assess, adopt or exclude with a reason. Under Codex, you declare your own hazards. Link adopted hazards to their controls and complete the responsible team, scope, intended use, process flow and on-site confirmation.
Review the exact manual before approval. Signing preserves that revision with the person’s name, date and edition. If the content changes while you review it, review it again before signing. Manuals signed before this format keep a scope note; they do not receive a hazard analysis that was never signed.
The manual distinguishes items awaiting assessment, controls outside the available capture and activities without automatic detection. Approval with pending documentary items does not establish that the whole HACCP system is complete.
The signed manual is preserved. Permitted operational changes are documented; a profile change or reduced monitoring needs a new approved edition. Earlier records keep the criterion that applied when they were taken.
Cooking, blast chilling, reheating, egg preparation, anisakis treatment and thawing have recording workflows. Each identifies the lot and portion. Depending on the procedure, record a single check or a start followed by a finish or abandonment with a reason. In two-act processes, starting leaves the obligation in progress; only the final act covers it.
The criteria below show the product’s ES scope and catalog references. In every other country, the operator declares limits, frequencies and windows under Codex. These Spanish figures are not presented as local law.
The cold cycle preserves the portion’s identity through treatment and thawing. Thawing that interrupts anisakis treatment prevents that treatment from being credited. Refreezing requires documented processing in the product workflow.
ES criterion: Operator-declared temperature/time combination; no general legal threshold is preloaded.
Single check with lot, portion, core temperature and time at that temperature.
Regulation (EC) 852/2004, art. 5.2.cES criterion: Hot prepared meals: core from 60 °C to 10 °C in <2 h, then reach the applicable storage temperature. Exactly 120 min fails the criterion.
Start and finish or abandonment, with endpoint temperatures and the recorded interval’s duration.
RD 1086/2020, art. 30.6 (amended by RD 1021/2022)ES criterion: Core ≥74 °C for ≥15 s, within ≤1 h of removal from refrigeration. Discard unconsumed food; do not reheat or store it again.
Removal from refrigeration followed by finish or abandonment, with the fate of unconsumed food declared. Time out of refrigeration and holding time at temperature are separate.
RD 1086/2020, art. 30.7 (amended by RD 1021/2022)ES criterion: ≥70 °C/≥2 s, or ≥63 °C/≥20 s for immediate consumption. Without that treatment, use egg products. Where art. 9.3 applies: ≤8 °C and consumption within ≤24 h of preparation.
Heat treatment, immediate consumption or egg-product route; storage follow-up where applicable.
RD 1021/2022, art. 9.1–3ES criterion: ≤−20 °C for ≥24 h or ≤−35 °C for ≥15 h throughout the food; thermal exemption at core ≥60 °C for ≥1 min.
Chosen route and portion identity. Freezing start and finish, or a check for the thermal route.
RD 1021/2022, art. 8.1 and 8.3ES criterion: Under refrigeration, avoiding contamination and contact with thaw drip. Justified technological exceptions or microwave/cold water followed by immediate cooking. No universal figure: operator criterion. Refreezing only after processing.
Start and finish or abandonment, declared route, contamination prevention and cold-cycle continuity.
RD 1021/2022, art. 5.8–9Typed records cover cleaning and disinfection, pests, training, receiving, water and allergens, alongside product core temperature by lot. Caterers can record transport from loading to unloading and retention samples from origin to destination, with complete two-act workflows in both the dashboard and team portal. Container sanitising and service at destination also have records.
Where the plan has an applicable control, food purchase-order receipts and storage per produced food lot generate recording obligations. Receiving an order or producing a lot does not record a measurement. Take the measurement and link the record to its obligation; an overdue obligation without a record becomes a missing check.
Dispatches, services and thermal operations need activity declarations. Detection is not retrospective and does not cover every business movement. Failed detection is visible so you can review the object and declare the activity manually without blocking operations.
Cleaning and disinfection contact times are recorded and defined in minutes. Older records without a unit keep their value and print with a warning; they are not automatically treated as minutes.
Traceability and labels use inventory and recipes. Allergens are calculated from recorded ingredients and nested preparations. The label date comes from lot registration; it does not establish the packaging date or a net quantity per pack.
Unloading and the sample’s destination stay linked to the start, lot and linked obligation. Duration is calculated from observation times. Moving a sample does not restart its retention deadline.
An older open process can use the normal finish workflow when the necessary data is present. If its food family was missing, declare it at finish; the historical opening stays intact. The finish retains the criterion and verdict without inventing missing data.
Schedule controls with frequencies, time windows and closed days. Due today helps organise the shift and shows overdue checks. The first draft displays missing checks without emailing about them. While a successor is being prepared, the current edition stays in force until the new one is approved.
Digital HACCP records keep observation and recording times separately. Deferred checks are identified within the allowance for that record type. Mistakes are voided with a reason and remain visible; earlier entries are not erased.
The owner or administrator can explain a missing check with a reason, author and date. It remains NOT performed with a subsequent explanation, and the count does not fall. Equipment breakdowns also explain affected gaps: declaration and repair stay in the history, only their overdue-check emails are muted, and deviation alerts remain.
An explanation, breakdown or started process is not a completed check. The screen and period report retain that distinction.
Share the portal URL or QR code. Each person signs in with a four-digit PIN on a phone or tablet, reads the authorised recipes and records configured checks and the six available processes. The record keeps their identity. The portal receives no business prices or costs.
The responsible person defines criteria and the manual in management; the team works with configured controls. Points awaiting definition are identified so the kitchen knows whom to contact.
The portal shows open receiving and lot-storage obligations for its authorised controls. The team selects the obligation when recording and covers it with the final act; starting a two-act process leaves it in progress. Plan management and subsequent gap explanations are in the dashboard; explanations also appear in the report.
View configured checks, record measurements and document corrective actions in the team portal.
Document procedures and results for probe, system and CCP verification and traceability tests, at the frequency declared by the owner. Validation evidence can also be declared. Recording a review does not automatically validate the entire system.
In Spain, applicable limits are linked to hazards adopted at active points. Where two applicable figures overlap, the stricter one is used and the other reference is kept. Discrepancies are shown; the system does not decide which hazards the operator should adopt.
Where the catalog sets no figure, the establishment declares its criterion and basis. An operator criterion cannot weaken an applicable legal figure. Outside Spain, plan criteria and windows are operator declarations under Codex.
Temperature deviation emails also cover Mise Pro. History and preferences are not exclusive to Mise Pro HACCP: the owner or administrator chooses 1 to 10 active members who have accepted their invitation as recipients. Optional alerts can be muted; mandatory deviations are always kept. Without current payment or a recipient, the communication appears as blocked in the history.
Email is processed periodically. The history shows communication outcomes, retries and uncertain results needing reconciliation. Acceptance by the email provider does not prove the message reached an inbox.
Email supports kitchen monitoring. Check the record book and Due today for the control’s status. These alerts currently have no SMS, WhatsApp or push channel.
The report has three blocks: A, the manual sealed at signing; B, changes and operational status; C, the book for the selected period. It includes criteria and citations, corrective actions, authors, dates, missing checks, explanations and voided entries. Pending plan items remain visible.
Print or save as PDF through the browser. Before sharing, check incomplete-read and truncation warnings and shorten the period where needed. A dedicated PDF with pagination and identification on each page is not yet available.
CSV from the temperature screen downloads those readings when present; it does not export the whole typed book. Lot details, labels and attachments are reviewed separately. The report helps organise documents but does not guarantee an inspection outcome.
Mise Pro includes temperature logging for cold equipment and hot-holding units, with reports. Mise Pro can also receive temperature deviation emails; history and preferences are available to the owner or administrator. Choose Mise Pro HACCP for the manual, typed record book and six processes; it includes everything in Mise Pro.
Create an account, choose a plan and prepare your establishment’s information. A first reading and a complete rollout are different milestones: hazards, procedures, responsible people and criteria need review before the HACCP system can be considered complete.
The MCP connector complements the app: manage equipment and temperatures, create drafts and editions, assign responsible people, declare criteria and windows, expand controls, record supported form types and read the book, gaps and open processes. Complete the six CCP, transport and retention-sample workflows in the dashboard or portal; MCP does not have full parity. Use the dashboard for verification, alert settings and event-obligation declarations. MCP attachment links do not have the managed storage of a file uploaded through the app.
| HACCP capability | Mise Pro€49 / month | Mise Pro HACCP€79 / month |
|---|---|---|
| Cold-equipment and hot-holding temperatures; report | Included | Included |
| Inventory, lots, FEFO and labels with calculated allergens | Included | Included |
| Manual, hazard analysis and signed revision | Not included | Included |
| Typed book, prerequisites and core temperature by lot | Not included | Included |
| Six processes and catering records | Not included | Included; complete two-act transport and retention-sample workflows |
| Schedules, missing checks, explanations and breakdowns | Not included | Included |
| System and control verification | Not included | Included |
| Temperature deviation emails, subject to sending conditions | Included | Included |
| Alert history and preferences | Owner or administrator | Owner or administrator |
| Management users besides the owner | 2 | 5 |
| Kitchen portal via URL/QR and PIN | Temperatures according to access | Checks, processes and links to authorised open obligations |
Prices exclude VAT. Spain: +21% VAT. In other countries, Stripe calculates and displays the applicable tax at checkout.
Each operation has its own food flow. Review specific hazards, processes and an example plan before setting up your checks.
Bring cook-to-order dishes, batch preparation and front-of-house allergen communication into the same food safety system.
Connect your prep base, journey and pitch with controls for water, power, refrigeration and a compact service space.
Connect snack displays and plate replenishment with ice handling, glass washing and cocktails containing uncooked ingredients.
Follow cold-fermented dough batches, opened cheese and cured meats, the chilled topping line and pizzas leaving for delivery.
Support full cooking of minced-meat patties and separate raw-meat handling from buns, sauces, assembly and delivery handover.
Follow bread separately from cream fillings and whipped cream: baking cannot control ingredients added afterwards.
Follow the mix through to the tub and scoop: a cold display cannot correct contamination introduced during service.
Connect fish treatment with rice, cutting, assembly and delivery: freezing cannot control the whole sushi route.
Follow each meal and special diet to service: samples, transport and allergens belong in the handover between sites.
Sensors, multiple sites, AI plan creation or costing: check the differences and sources before choosing.
Questions for kitchen, quality and management teams to resolve before implementation.
Prepare your equipment, procedures and responsible people. Follow the setup guide or discuss the scope for your restaurant, catering operation or institutional kitchen.