What HACCP is
HACCP stands for Hazard Analysis and Critical Control Points. It is the systematic food safety plan that identifies where things can go wrong and the controls that keep food safe. Paddl builds and maintains yours, and keeps it linked to what is actually happening day to day.
Generate a plan with AI
Go to Food Safety > HACCP Plans
Click Generate HACCP Plan
Paddl drafts a plan from your business type, menu, and any documents you have uploaded, covering all seven HACCP principles
Review the draft and adjust the process steps, hazards, and limits to match how you really work
You can write or edit a plan by hand too. The AI is a fast starting point, not a black box, so everything it produces is editable.
Organisation and location plans
Paddl supports a two-tier structure. You can hold a master food safety system at organisation level and have location-specific plans underneath it, so a group keeps one consistent standard while each site documents its own kitchen. Single-site businesses just have the one plan.
Critical Control Points
A CCP is a step where control is essential to prevent or reduce a hazard, such as cooking to a core temperature. Each CCP records its hazard, critical limits, how it is monitored, and the corrective action if a limit is breached. A CCP usually looks like this:
CCP | Hazard | Critical limit | Monitoring | Corrective action |
|---|---|---|---|---|
Cooking | Survival of pathogens | Core 75°C, or 70°C for 2 minutes | Probe each batch | Continue cooking, re-probe, record |
Chilled storage | Bacterial growth | 0°C to 5°C | Twice-daily fridge check | Move stock, assess food, repair unit |
Hot holding | Bacterial growth | 63°C or above | Check during service | Reheat to 75°C or discard |
You can link a CCP to the equipment it relies on and to the monitoring routine that proves it is being checked. The plan then shows a live monitoring rate from those routines, so you can see at a glance whether your controls are actually being followed.
Corrective actions
When a limit is breached, record a corrective action against the CCP. Capture what happened, the root cause, a photo if useful, what you did, and who did it. This builds the due-diligence trail inspectors and insurers look for.
Reviews and staff sign-off
Set a review frequency so Paddl reminds you when the plan is due a review
Require staff sign-off so your team confirms they have read it; sign-off records who signed, when, and which version
When you change the plan, previous sign-offs are invalidated so staff re-acknowledge the new version
Editing and exporting
Open a plan from Food Safety > HACCP Plans and click Edit to change the scope, process steps, policies, review frequency, or sign-off setting. Click Export PDF to download the full plan, including CCPs, reviews, corrective actions, and signatures, ready to print or hand to an inspector.