Adding equipment and control points

What is a control point in Miselup?

A control point is a place or a task that your HACCP plan keeps an eye on: a cold room, goods receiving, cleaning. It can be active, waiting to be defined (it’s missing the criterion to judge it by) or deactivated, which keeps its history.

How do I add a cold room or a freezer?

Under «HACCP» → «Temperatures», in the «Control points» block:

1. Press «Add equipment».
2. Type the name into «Name (e.g. Fish cold room)».
3. Pick the type: «Refrigerator», «Freezer», «Hot holding», «Probe» or «Other».
4. Fill in «min °C» and «max °C».
5. Press «Save equipment».

What range do I set for each unit?

The range is what turns a temperature into evidence: without it the reading is stored, but it proves nothing. The help text in Miselup’s own form points you at these references:

• A fridge needs a maximum, between 0 and 15 °C.
• A freezer, a maximum of −12 °C or lower (legal target −18).
• Hot holding, a minimum of 63 °C or higher (art. 30, Spanish RD 1086/2020).
• A probe is the exception: it’s the instrument you measure with, not a place to be monitored, so it takes no range — what it needs is calibration, and its readings come out without a criterion on purpose.

A reading raises an alert when it falls below the minimum or above the maximum. The actual figure for your establishment is decided by you or your consultant: Miselup records and judges against what you declare, it doesn’t tell you what to declare.

How do I activate my food safety plan?

The plan is what creates the control points in the record book. You activate it from «HACCP» → «Records», and only the account owner or an administrator can do it:

1. Pick the «Activity profile» that looks most like what you actually do (restaurant, production workshop, central kitchen, event catering, vulnerable populations, multiple locations…). If you do several things, go with the strictest.
2. Type in the «HACCP system owner» (full name) and, if you want, their «Owner’s role».
3. Under «What happens in your kitchen?» tick only what you really do: sous-vide or low temperature, vulnerable populations, allergen-free dishes, freezing on site, raw fish, raw egg, cooking in one place and serving in another, supplying other businesses, donating food, customers on the health register (RGSEAA).
4. Press «Activate the HACCP plan».

The plan starts out «in draft» and you can log from minute one. When you press «Approve plan» it’s signed with your name and the date, it becomes «in force», it’s given an edition number and the next review is set one year out. A plan in force can no longer be edited: to change it you create a new edition.

Before any of this you need a declared site in your company details: health registration is per establishment and the plan belongs to a site.

How do I set a control point’s criterion?

Points that are created without a figure are flagged as pending: they take readings, but their records come out as «No criterion». To fix that, open the point, press «Set criteria», choose the field to be judged, how it’s judged (at most, at least, between two values, proven by a “yes”…), write the figure and its unit, and explain what you’re basing it on. That source is printed on the document. The control becomes active once every one of its fields has a criterion.

If you add new cold rooms after creating the plan, press «Refresh controls»: it goes over the plan again and adds the missing controls without deleting or duplicating anything.

Known limits

• A unit with readings cannot be deleted. Its history is the HACCP document and it is never destroyed: use «Deactivate», which takes it out of the capture screens and keeps everything. You get it back with «Reactivate».
• Deleting only works for units with no readings at all.
• You are the one who declares the criteria. When the regulation gives no figure, Miselup doesn’t invent one: it prints it as your establishment’s criterion, with your justification next to it and no legal citation.