How to implement your HACCP plan step by step
In one afternoon, from creating your account to the first record signed by your team from the kitchen mobile. No hassle, your HACCP plan inspection-ready.
Free forever No credit card Your recipe book in an afternoon
The setup, from the inside
Real screenshots of the dashboard and the team portal — no mockups. This is how each setup step looks.
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Activate the plan and declare what your kitchen does
Activity profile, responsible person and the ten questions that get declared in your manual.
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Your control points, set up for you
Each control with its code and class; the ones that don't certify yet say so on the card.
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Set your criterion where the law gives no figure
The figure, how it is judged and your reasoning: once saved, that control judges for real.
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The team portal, on the kitchen phone
What is past its time and how many records each control has today. No courtesy greens.
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Recording takes two taps
The value, the corrective action if there is a deviation, and save: signed by whoever did it.
Setting up HACCP is daunting. You know it's mandatory, but the paperwork, the criteria, the records... it keeps getting postponed. And every week without a plan is a risk you can't afford.
This guide takes you from zero to the first signed record in one afternoon. No software skills needed, just what you already know about your kitchen. By the end of the day, your HACCP plan is active, your team records from their mobile, and you have a report that holds up on its own.
Setting it up with Miselup: what you gain on day one
Set up your HACCP plan in an afternoon: from account creation to first signed record from the kitchen mobile. No jargon, step by step, inspection-ready.
Plan set up in one click, with criteria preloaded
You choose your activity, answer 10 questions about what you really do in the kitchen, and your plan is born with control points ready. Where the regulation gives a number, it's already filled in.
Your team records with their name from their mobile
Each person logs in with their 4-digit PIN, sees only what they need, and signs their records instantly. No usernames, no passwords, no financial data.
The report that holds up on its own before the inspector
One click generates the complete logbook for the period: each record with its criterion, signature, and time; the gaps, the voided entries with reasons. Ready to print and show.
Setting up your HACCP by hand vs. with Miselup
This is what changes when you digitize the setup and daily operation of your HACCP plan.
| Task | By hand | With Miselup |
|---|---|---|
| Setting up the plan and its control points | Design the plan from scratch, research control points and frequencies for your activity, struggle with templates. | One click: you choose your profile, answer 10 questions, and the plan is born as a draft with all control points and frequencies set up. |
| Declaring criteria | Hunt down regulations for each temperature or cooking figure. If you can't find a number, you make one up and cross your fingers. | Where the regulation gives a number, it's preloaded with its reference. Where it doesn't, the control is born pending you declaring the value and justification; we don't make anything up. |
| Getting the team to record daily | Paper, pens, lost sheets, illegible signatures, deviations without corrective action. | Mobile portal with large buttons. Two taps: enter the value and save. Instant verdict. If there's a deviation, it asks for corrective action before saving. Voided with reason, not deleted. |
| Preparing for inspection | Check folders, look for records, pray nothing is missing. | Open the report and hit print. The complete logbook comes out: records with criteria, gaps (if any), and voided entries annex. It holds up on its own. |
The 7 steps of setup
In one afternoon, with the checklist at hand, you'll have your HACCP plan signed and your team recording from their mobile.
1) The account and subscription
Create your account and choose the subscription that includes the full HACCP suite. If you already work with Miselup, activate it from your billing panel: the module appears instantly, no migrations, no waiting.
2) Your establishment
In company settings, review the name, time zone, and your health registration. The time zone ensures 'today' records are calculated with your kitchen's time. The health registration identifies your location in the report header; if you haven't declared it yet, the screen reminds you.
3) Your cold and hot equipment
Register each walk-in, fridge, freezer, or hot table with its temperature range. From each piece of equipment, its control point is born with automatic traffic light: within range, correct; out of range, alert with corrective action. If you buy a new walk-in, register it and click 'Update controls': its control point appears automatically.
4) Activate your plan
One click and three questions. You choose your activity profile, name the responsible person, and answer ten questions about what you really do in your kitchen (do you cook sous-vide? do you serve vulnerable populations? do you promise dishes 'free from' an allergen?). It's not bureaucracy: they are declared in your manual, and three of them determine if you can benefit from the simplified regime that many regulations allow for small establishments. Your plan is born as a draft with control points already set up; you can start recording from the first minute.
5) Declare your criteria
Where the regulation gives a number, it's preloaded with its reference. Where it doesn't —cooking, receiving, water— we don't invent a number you'd later have to defend: those controls are born marked as 'pending definition', and it's you who declares the figure and the justification you base it on. As soon as you do, the control activates and starts judging for real: a value outside the criterion triggers a deviation and asks for corrective action.
6) Review and sign
Before signing, review the declared profile (the screen shows it in chips) and the responsible person. Upon approval, your plan goes from draft to active: it receives its edition number, is signed with name and date, the next review is set for one year, and the document is frozen. From then on, changing it means creating a new edition, and the previous one is archived automatically. That way, it's always clear which manual was in effect each day, exactly what an inspector expects.
7) Your team logs in with their PIN
Register each person with their name, area, and a four-digit PIN. Share the portal URL or print the QR and stick it in the kitchen: each person logs in from their mobile or tablet, no username or password, just their PIN. In the portal, they see the recipe book you decide (without prices or costs) and record the day's controls: the screen tells them which readings are overdue and how many records each control has. Each record is signed with their name and judged instantly. If someone leaves the team, you deactivate them and their access is cut off immediately.
The setup, in the kitchen
HACCP setup guide
1 afternoon
from zero to a signed plan
4 digits
each worker's PIN
72 h
to void a mistake, with a reason
Frequently asked questions
HACCP setup guide
Can I delete a wrong record?
If I change a control's criterion, is what's already recorded rewritten?
Does my team see my prices or costs?
Can I record from my mobile?
What if we don't record something one day?
What if I record something later than when I measured it?
I have multiple locations, does it work for me?
How long does it really take to set up?
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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