Bakery HACCP,
from bakehouse to counter.
Cold rooms, creams and fillings, use-by labels, deliveries, bakehouse and lab cleaning: each check is logged on a phone or tablet and is there on inspection day.
What makes HACCP hard in a bakery
Production that starts at night, fragile products and sales all day long: there is a lot to watch.
Cold storage overnight
Butter, cream, eggs, dough: a cold room failing at 2 am costs a batch. Optional connected sensors alert you when the temperature deviates.
Secondary use-by dates
Pastry cream, ganache, thawed or opened products: each preparation needs its date. The label prints from the app.
Allergens at the counter
Gluten, eggs, milk, nuts: displaying the 14 allergens is mandatory for products sold unpackaged. Our allergen table generator is free.
Bakehouse, lab, shop
Three areas, three cleaning rhythms. The plan splits tasks by area and keeps track of what was done.
The checks of a bakery
Every module is included in the subscription. These are the ones bakeries and pastry shops use most.