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 lets you judge the equipment reading. In Spain, the form guides you with these bounds: a fridge maximum between 0 and 15 °C; a freezer maximum of −12 °C or lower (target −18 °C); hot holding with a minimum of 63 °C or higher. These are configuration bounds: they do not mean every product may be stored at the highest temperature the form allows.

Outside Spain, the operator declares the range; those Spanish values are not presented as the country’s legal limits. A probe is an instrument, not a storage location: it takes no range and its readings have no criterion.

Equipment ranges and product limits are different things.

In Spain (ES plans), applicable catalog legal limits are filled in with their citation; where no figure applies, you declare the criterion and justification. Your own criterion cannot weaken an applicable Spanish legal limit.

Outside Spain (CODEX plans), the criteria belong to the operator.

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». Only the account owner or an administrator can activate and approve 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». This identifies the person responsible for the system in the manual; it does not grant account permissions.
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 and, only in Spain, customers on the health register (RGSEAA). Outside Spain there is no Spanish simplified-regime declaration or CCAA/RGSEAA requirement.
4. Press «Activate the HACCP plan».

The plan starts «in draft»; you can log against points with applicable criteria and schedules. Before approval, review the hazard analysis and manual sections, and configure the process CCPs you use. In CODEX you must also declare frequencies and process windows.

Pressing «Approve plan» seals the exact review with the person signing, not the company name, and the date. If their name matches the business name, they must confirm they are signing as a person. The manual becomes «in force» and receives its edition number. In Spain, the next review is set one year out; in CODEX no automatic annual review is set.

The signed manual is preserved. You can add monitoring, tighten criteria and schedules, or designate responsible people with a history and reason; weakening controls or changing the profile requires a new edition. Approving it archives the previous one. Documentary items still pending are printed and do not amount to a complete HACCP system.

Before any of this you need a declared site in your company details: the plan belongs to the establishment and keeps its country and normative basis.

How do I set a control point’s criterion?

In Spain, applicable catalog legal limits are filled in automatically. If a criterion is missing, the point stays pending. Open «Set criteria», choose the field, how it is judged (maximum, minimum, between two values or yes/no), its value and unit, and explain your basis. The source is printed on the document. The control activates once all required fields have a criterion; a CCP with no critical limit prevents approval. In the team portal, pending points are shown so staff can notify the responsible person, without offering capture.

In CODEX the criteria belong to the operator; you must also declare the schedule before the point can be required.

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.
• Your own criteria belong to the establishment. Where no ES catalog legal figure applies, and in CODEX, they are documented with your justification; they are not presented as a Spanish legal figure.