Seven principles of HACCP
Built around the established seven principles of HACCP.
A complete digital food safety management system for hospitality.
HACCP built around your kitchen.
Set it up around your site, equipment, suppliers and processes. Then use it every day for checks, controls, corrective actions, records and management review.
The first PPH ecosystem software product being prepared for launch. Currently in private testing. Register your interest for future availability.
01 · What the product is
Your food safety system. Not another checklist app.
HACCP Made Simple turns the food-safety system behind your kitchen into the checks and controls your team uses every day.
Your equipment. Your processes. Your suppliers. Your checks. Your responsibilities.
One connected system for daily operation, evidence and management oversight.The seven principles of HACCP
The recognised method behind HACCP Made Simple
Built around the seven principles of HACCP. Configured around your kitchen.
Identify and analyse hazards
Understand what could go wrong in the operation.
Identify Critical Control Points (CCPs)
Identify the points where control is essential.
Establish critical limits
Define the measurable limits or validated controls.
Establish monitoring procedures
Define what is checked, when, how and by whom.
Establish corrective actions
Define what happens when control is lost.
Establish verification, validation and review
Check that controls remain appropriate and the system is being followed.
Maintain appropriate documents and records
Keep the controlled evidence of checks, actions and review.
Official basis
Built on recognised food-safety foundations.
HACCP Made Simple applies an established method and relevant official guidance to the practical job of running a site-specific food safety management system.
Food Standards Agency guidance
Developed with reference to relevant Food Standards Agency guidance, including Safer Food Better Business, allergen guidance, temperature-control guidance and HACCP resources.
England & Wales legal framework
Structured around the food-safety, hygiene and allergen framework applicable to catering and hospitality businesses in England and Wales.
Site-specific FSMS
Configured around the actual premises, menu, equipment, suppliers and food processes rather than supplied as a generic template.
03 · Site-specific setup
Set up around the actual kitchen.
Tell the system how your operation works.
Add the equipment you use. Set the relevant processes. Add suppliers. Define responsibilities and operating routines. Activate the controls that apply to your site.
EquipmentProcessesSuppliersResponsibilities
You don’t start with somebody else’s generic kitchen.You start with yours.
04 · Daily operation and corrective action
Used in the kitchen, as the work happens.
Staff can carry out daily checks and record any action needed in the same place.
If a control fails, a red result is only the start. HACCP Made Simple keeps the check, the action taken, supporting evidence and management review together.
Record the check. Deal with the problem. Keep the evidence connected.
Check recordedControl failure identifiedCorrective action recordedEvidence retainedManagement review
05 · Management oversight
Staff operate it. Management verifies it.
See completed and missing controls, failures, corrective actions requiring attention and the evidence behind the record.
Because food-safety management isn’t finished when somebody ticks a box.
Management viewWhat is complete.What is missing.What needs action.What evidence sits behind the record.
06 · One connected product model
FSMS + Daily Operations + Evidence + Management Oversight.
A food safety management system built around how your kitchen works.
HACCP Made Simple supports and evidences food-safety management. It does not guarantee compliance, food safety or a particular food-hygiene rating. The food business operator remains responsible for correct site configuration, real-world operation, staff training and competence, genuine records, specialist-process controls and food-safety decisions.