Free HACCP resources
The documents HACCP paperwork demands, generated from your own enclosures and limits - not blank PDFs to retype. No sign-up, no email required.
Printable tools
Generated from your own enclosures and limits, not blank PDFs to retype.
Temperature log sheet
Generate a blank sheet matched to your cold enclosures and their limits, ready to post in the kitchen. 31 days on one A4 page.
Open the generatorFood safety plan template
The full structure of a food safety management system - hygiene practices, HACCP plan, traceability - with your enclosures pre-filled and the questions each section must answer.
Open the generatorFood traceability register
Goods received or opened products: a blank book ready to fill in, with the columns an inspection expects (lot, use-by, temperature on arrival).
Open the generatorAllergen matrix
Dishes × 14 allergens to tick, or the Annex II list to display: the written document the rules expect front of house.
Open the generatorCleaning and disinfection plan
The area-by-area plan to fill in, plus the daily record that proves it is applied. Including the contact-time column everyone forgets.
Open the generatorUse-by date tracking sheet
What is in stock and its date, for the daily check: product, lot, use-by or best-before, location, exit. As a printable PDF or an Excel file.
Open the generatorMean kinetic temperature (MKT) calculator
Paste a logger's readings and get the MKT, minimum, maximum and readings out of range, computed in your browser. With the formula, a worked example and the limits of the figure.
Open the generatorReference
The values to work from, with their official sources.
Storage temperatures
Regulatory storage temperatures by food category: chilled, frozen, hot holding and healthcare products. With sources.
View the tableUse by and best before dates
What each date means, what may still be sold or served once it has passed, and the article of Regulation 1169/2011 that says so.
View the tableCold-chain food recalls
The food recalls published on France's RappelConso that cite a cold-chain break: by month, category and storage temperature, with the method and the official notices.
View the tableHACCP and cold-chain glossary
HACCP, CCP, OPRP, TIAC, use-by and best-before dates, chilled and frozen storage, cook-chill, calibration, MKT: each term defined in a few sentences, with its official source.
View the tableFood inspection barometer
Alim'confiance results aggregated: how France's four hygiene levels are distributed by type of establishment, reason for inspection, region and département, with the method and its limits.
View the tableGuides
What to expect, and how to prepare for it.
The HACCP method
Definition, the seven principles of Article 5 of Regulation 852/2004, the twelve steps, foodborne outbreaks and what training actually requires.
Read the guideFood hygiene inspection
Who inspects, which records you are asked for, and what can follow a visit - from a reminder of the rules to an order to close all or part of the premises.
Read the guideTemperature mapping
When it is required (Good Distribution Practice for medicines), the method in six steps, and where the monitoring probe goes afterwards.
Read the guideChoosing a temperature data logger
Thermometer, stand-alone logger or connected sensor: what each one proves, what Regulations 37/2005 and 852/2004 require, and the seven questions to ask before buying.
Read the guideCold-chain break
Fridge failure, door left open, vaccine out of the fridge: what the texts say, what decides the fate of the goods, the five moves of the first hour and the signals before a breakdown.
Read the guideThese tools cover the paperwork. If you want the temperature part to fill itself in, see how KelvinTrack automates HACCP records, or see the KelvinTag sensor.