HACCP Software
HACCP Software for UK Food Businesses
Build and maintain your HACCP plan, monitor your critical control points with digital checks and temperature logs, and keep every record timestamped, signed and ready for the EHO — in one app your whole team can use.
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Customer record
Used by food teams that need the work—and the evidence—to hold up.
HACCP, without the paperwork
Every UK food business has a legal duty to run "a permanent procedure or procedures based on the HACCP principles" under Article 5 of assimilated Regulation (EC) 852/2004. HACCP software turns that duty into a working system — a documented plan, the checks that monitor it, and an audit trail you can hand to an inspector — as part of Forkto's wider food safety management software.
Build your HACCP plan
A guided plan builder walks you through team, product descriptions, process flow, hazard analysis, critical control points, verification and records — with starter templates so you're not staring at a blank page.
Monitor your CCPs
Link every significant hazard to a critical control point, then monitor it with scheduled checks, cooking and cooling records, and temperature logs your team completes on a phone.
Prove it to the EHO
Publish signed, dated, versioned revisions of your plan and export it as a PDF. Every check is timestamped and attributed — the evidence behind your due diligence defence.
The 7 HACCP principles, built in
The seven principles are set out verbatim in Article 5(2) of Regulation 852/2004. Here's how Forkto turns each one into something your team actually does — not a binder that gathers dust.
Conduct a hazard analysis
Record biological, chemical, physical and allergenic hazards for every process step, and add control measures to each significant hazard. Hazard analysis guide →
Principle 2Determine your CCPs
Link each significant hazard to a critical control point and set the check form that records its monitoring. Explore daily checks →
Principle 3Establish critical limits
Set safe ranges — 75°C core cook, 63°C hot-hold, 8°C chilled storage — for every fridge, freezer and cooking step. Explore temperature monitoring →
Principle 4Monitor continuously
Cooking, cooling, reheating and hot-holding temperatures captured as a chain per food item, alongside scheduled fridge and freezer logs. Explore food records →
Principle 5Establish corrective actions
An out-of-range reading opens a corrective action automatically — assigned to a team member and tracked through to resolution with a full timeline. Explore issue management →
Principle 6Establish verification
Run internal audits that score hygiene, structure and Confidence in Management, capture photo evidence and generate a PDF report. Explore audits →
Principle 7Documentation & records
Every check is timestamped, signed and exportable to PDF or CSV — a searchable audit trail instead of folders of paper. Explore reports & labels →
SFBB or a full HACCP plan?
Article 5(2) says your procedures must be "commensurate with the nature and size of the food business." That proportionality is why a small café doesn't need the same documentation as a chilled-ready-meal factory — and why the FSA's simplified, HACCP-based packs are a valid compliance route for most small operators.
Safer Food, Better Business (SFBB) covers caterers and retailers in England, Wales and Northern Ireland; CookSafe does the same job in Scotland and Safe Catering in Northern Ireland. Completed honestly and kept up to date, an SFBB pack meets your Article 5 duty. Forkto digitises the same daily opening, operational and closing checks the pack asks for — so you get the proportionate system the law expects, without the paper diary. Our SFBB guide explains how to use it well.
Higher-risk processes — vacuum packing, sous vide, cook-chill, or an establishment approved under Regulation 853/2004 — need a full bespoke HACCP plan rather than SFBB. Forkto's plan builder supports both: start from a template and scale the detail to your risk. For the full picture, read our complete guide to HACCP in the UK or the step-by-step how to write a HACCP plan walkthrough.
What EHOs check — and how Forkto answers it
An Environmental Health Officer checks both that a documented HACCP-based system exists and that you actually follow it. That judgement feeds your Food Hygiene Rating — in particular the Confidence in Management score.
HACCP for every kind of food business
From independent cafés running SFBB to approved manufacturers on a full bespoke plan, Forkto scales to your operation. Explore the solution for your industry.
HACCP software FAQs
Common questions about HACCP software and the law in the UK.
Do I legally need HACCP software in the UK?
No — software itself isn't a legal requirement. What is required, under Article 5 of assimilated Regulation (EC) 852/2004, is a documented food safety management system based on the HACCP principles. HACCP software is simply the easiest way to build that system and keep the records an Environmental Health Officer checks — and to maintain a high Food Hygiene Rating.
What's the difference between SFBB and a full HACCP plan?
Safer Food, Better Business (SFBB) is the FSA's free, simplified HACCP-based pack for small caterers and retailers in England, Wales and Northern Ireland — CookSafe is the Scottish equivalent and Safe Catering the Northern Irish one. Both SFBB and a full bespoke HACCP plan satisfy the Article 5 duty; the law only requires the system to be proportionate to your size and risk. Higher-risk processes such as sous vide, cook-chill or a Regulation 853/2004 approved establishment need a full bespoke plan rather than SFBB.
What HACCP records do EHOs check at an inspection?
An EHO checks that a documented HACCP-based system exists and that you follow it: your hazard analysis, CCP monitoring records (fridge, cooking, cooling and hot-hold temperature logs), corrective actions taken, cleaning schedules, verification activities and staff training. This evidence feeds the Confidence in Management element of your Food Hygiene Rating — a business with no records will struggle to score above a 1, however clean the kitchen looks on the day.
Can HACCP software replace my paper HACCP records?
Yes. Forkto digitises the same records a paper system or SFBB pack covers — daily checks, temperature logs, corrective actions and your plan itself — with timestamps, sign-off and PDF or CSV export. The result is a complete, searchable audit trail instead of folders of paper. The only test that matters stays the same: the records must reflect what actually happens in your kitchen.
Does Forkto write my HACCP plan for me?
Not automatically. Forkto gives you a guided plan builder with starter templates that walks you through every section regulators expect — team, product descriptions, process flow, hazard analysis, critical control points, verification and records policy. You complete and own the content, then publish a signed, dated, versioned revision and export it as a PDF. It removes the blank page and locks in an audit trail, but the plan reflects your business, not a generic template.
Do I need a HACCP certificate to use HACCP software?
No. There is no UK government-issued HACCP certificate for food businesses — the operative public badge is your Food Hygiene Rating, awarded by your local authority. Individual staff can hold RQF HACCP qualifications from bodies like CIEH, RSPH or Highfield, and sites can hold voluntary BRCGS or SALSA certification, but none of these is required to use HACCP software.
How much does HACCP software cost?
Forkto starts at £13/month per location with unlimited users. See the pricing page for full details.
Safe hands, clear records
Ready to digitise your HACCP system?
Start your 14-day free trial — no card required — and see how quickly Forkto turns your HACCP plan into everyday, inspection-ready records.