🛡️ Food and beverage ERP · Food safety compliance
Run HACCP, hygiene, supplier and allergen checks on tablets and sensors instead of paper. Missed limits raise alerts and corrective actions straight away, and every record is one click away when the auditor asks.
Click a number on the wheel. Each principle has its own screens and records in the ERP.
List biological, chemical, physical and allergen hazards at every step, and how likely and severe each is.
Pick the steps where control is essential, such as cooking, cooling or metal detection.
A clear limit for each CCP, for example core temperature at least 75 °C.
Record each CCP at a set frequency, from probes, sensors or a tablet check.
What happens when a limit is missed: hold the product, fix the cause, record it.
Reviews, calibration and tests that show the plan is working.
Every check, deviation and action stored and easy to show an auditor.
This chiller logger sends a reading every few minutes. When it crosses 5 °C, the ERP alerts the shift lead, holds the stock and opens a corrective action. Example data.
Tick what is true for your site today. It takes 30 seconds and shows where the gaps are. Nothing is sent anywhere.
Each unticked box is a common audit finding. The ERP turns each one into a scheduled check with a reminder.
Close my gaps with a demoHover or tap a card. The ERP keeps the records each scheme asks for; certification still comes from your certifying body.
Licence, Schedule 4 hygiene, recall plan and FoSTaC training records.
ISO 22000 plus PRPs, GFSI-recognised, for manufacturers.
Retailer-driven standard with strong focus on site standards and culture.
Food safety management system for any business in the food chain.
Preventive controls, supplier verification and FSMA 204 traceability.
Segregation, certified inputs and certificate tracking.
Watch one deviation move from open to closed, with an owner and proof at each step. Example.
Nine connected features. Each links to the related part of the ERP.
Want a second opinion before your next audit? Take the free 5-minute ERP audit.
Start the free auditBook a demoSee the ERP pages for each type of business.
Loggers, probes and lab systems feed the records, joined up through our API integration work.
Ending with a mock audit on the new system, so you know where you stand.
Compliance draws on traceability, recipes, stock and recalls.
Answers for owners, QA heads and plant managers.
It replaces paper logs and spreadsheets for HACCP, hygiene, supplier and audit records. Checks are done on tablets or captured from sensors, deviations raise corrective actions, and every record is ready to show an auditor.
Hazard analysis, identifying critical control points, setting critical limits, monitoring, corrective actions, verification, and record keeping. The ERP gives each principle its own screens and records.
A critical control point is a step where control is essential to prevent or remove a hazard, such as cooking or metal detection. It is monitored against a critical limit, by probe, sensor or manual check, at a set frequency.
Corrective and preventive action. When something goes wrong, you fix the immediate problem, find the root cause and stop it happening again. The ERP tracks each step with owners and proof.
FSSAI in India, FSSC 22000, BRCGS, ISO 22000, IFS, FDA FSMA and halal or organic schemes. The software keeps the records; certification still comes from your certifying body.
Yes. Wireless loggers and probes send readings every few minutes. If a reading goes outside the limit, alerts go out by app, email or WhatsApp and a corrective action is opened.
Yes. Approved suppliers, audit results, certificates and COAs with expiry reminders. Unapproved suppliers can be blocked at purchase order.
It makes records complete, on time and easy to find, which is what auditors check most. Passing still depends on your site, processes and people.
About 5 to 6 weeks, ending with a mock audit on the new system.
Tell us what you make, which certifications you hold or want, and when your next audit is. We reply within 4 business hours and can demo with your own HACCP plan.