HACCP CompliantReport Application
Report Application
Restaurant Hygiene
Digitize your hygiene controls. HACCP, temperatures, use-by dates, traceability, cleanliness - complete checklist, photos, PDF report.
Free 7-Day TrialHACCP Control Points
Temperatures
Fridges, freezers, hot/cold holding
Use-by Dates
Expiry dates, stock rotation, FIFO
Cleanliness
Surfaces, equipment, cleaning plan
Receiving
Delivery control, temperatures, compliance
Staff
Hand hygiene, clothing, training
Pest Control
Prevention, traps, interventions
Traceability
Batches, allergens, labeling
Waste
Management, disposal, separation
Features
HACCP Checklist
Structured templates following food safety best practices.
Temperature Records
Temperature logging with threshold alerts.
Evidence Photos
Document every control point.
Alerts
Immediate notification in case of non-compliance.
Offline Mode
Carry out controls without internet connection.
PDF Report
Document ready for sanitary inspection.
Frequently Asked Questions
What are the regulatory temperatures in food service?+
Refrigeration: +0 to +4°C (fresh products, meats). Freezing: -18°C minimum. Hot holding: +63°C minimum maintained until service. Cold holding: cooling from +63°C to +10°C in less than 2 hours (decree of 21 December 2009). Goods reception: verify that the cold chain is not broken (+2°C max for minced meats). A deviation of +3°C from the threshold requires a documented corrective action.
What is the PMS (Sanitary Control Plan)?+
The PMS is the document describing the measures taken by the establishment to ensure food safety (EC Regulation 852/2004, Hygiene Package). It includes: GHP (Good Hygiene Practices — cleaning plan, staff training, pest control), the HACCP plan (hazard analysis, CCPs, critical limits, monitoring), and traceability. The PMS is the reference document verified during DDPP inspections.
How does the HACCP system work in food service?+
HACCP (Hazard Analysis Critical Control Point) is a 7-principle approach (Codex Alimentarius): (1) analyze hazards, (2) identify CCPs (Critical Control Points), (3) set critical limits, (4) establish monitoring, (5) define corrective actions, (6) verify the system, (7) document. In food service, typical CCPs are: cooking temperature, storage temperature, rapid cooling, and raw vegetable disinfection.
What food hygiene training is mandatory?+
At least one staff member must have completed the 14-hour HACCP training (decree no. 2011-731 of 24 June 2011) in any commercial food service establishment. This obligation is satisfied by: a registered diploma (CAP cuisine, BTS hotel management, etc.), or 3 years of experience as a manager, or the 14-hour training from a ROFHYA-registered organization. The certificate must be displayed or available upon request.
What does the DDPP inspector check during a sanitary inspection?+
The inspector checks: the PMS and its effective implementation, traceability (supplier invoices, use-by/best-before labeling), temperatures (documented records), cleanliness of premises and equipment, staff hygiene (clothing, handwashing), allergen management (mandatory display since 2014 — INCO Regulation 1169/2011), pest control, and waste management. Results are published on the Alim'confiance website.