HACCP plan vs food safety diary: what is the difference?
A diary records what happened. A HACCP-based food safety management system defines the hazards, controls, monitoring, corrective actions and review that should shape those records.
Two different jobs
The plan sets the control. The diary records the operation.
Both matter, but they are not interchangeable. A completed log can show that somebody wrote down a result; the HACCP-based system explains why the check exists, the limit or control that applies and what should happen if it fails.
Defines what should happen.
- Hazards and relevant controls
- Critical Control Points where applicable
- Limits and monitoring
- Corrective actions
- Verification and review
- Required documents and records
Records what did happen.
- The check completed
- The result and time
- The person responsible
- Any failure identified
- The action taken
- Review or close-out where required
Why digital matters
Digitising the diary is not the same as digitising the FSMS.
A digital form can replace a paper sheet. A connected digital food safety management system also links the site configuration, operational controls, failures, actions, evidence and review behind that form.
Evidence in context
Keep the record connected to the control it evidences and the action created by a failure.
Responsibility stays clear
Show who completed the work, who reviewed it and what still needs attention.
