Is HACCP a legal requirement?

Yes - in the EU under Regulation 852/2004, in the UK under retained EU law and the Food Safety Act, and in the US under FDA's Hazard Analysis Risk-Based Preventive Controls. Every food business must have a documented HACCP-based plan, with a small number of low-risk exemptions.

HACCP Guide | The 7 Principles Explained

Q: Does GNV Food include HACCP records?

Not currently. HACCP record management — temperature logging, corrective actions, calibration records — is not part of the current GNV Food platform. It is a planned operational integration on the GNV Food roadmap. Today, GNV Food focuses on recipes, ingredients, menus, nutrition, allergens, labels, guest information and operational evidence.

The 7 HACCP principles

Conduct a hazard analysis. Identify biological, chemical, and physical hazards that are reasonably likely to occur.
Determine Critical Control Points (CCPs). Steps where a hazard can be prevented, eliminated, or reduced to an acceptable level.
Establish critical limits. Measurable thresholds at each CCP - e.g., core temperature, pH, time, water activity.
Establish monitoring procedures. Who measures what, how often, and with what instrument.
Establish corrective actions. What to do when a critical limit is breached.
Establish verification procedures. Periodic checks that the system is working - including calibration and review.
Establish record-keeping. Documentary proof of every step. This is where most operators fail.

Where HACCP usually breaks down

Paper logs

Filled in retrospectively. Inspectors increasingly recognise the pattern - same handwriting, same pen, same time stamp drift.

Calibration drift

Probes uncalibrated, fridges unverified. The CCP exists but the measurement is unreliable.

No corrective action record

The breach is logged, the action taken is not - so the operator cannot prove the hazard was eliminated.

HACCP plan rot

The plan is written for the menu of three years ago. New SKUs, new suppliers, no review.

Where HACCP sits on the GNV Food roadmap

Future development

HACCP record management is not part of the current GNV Food platform. Temperature logging, corrective-action records, calibration records and related food-safety monitoring are a planned operational integration area on the GNV Food roadmap — not a feature you can use today.

What GNV Food does today

GNV Food currently connects recipes, ingredients, menus, nutrition, allergens, labels and guest information, with a structured record of changes, reviews and approvals. Those operational records sit alongside — but do not replace — your HACCP system.

If HACCP records matter to your evaluation of GNV Food, raise it during discovery and we will share the current roadmap position honestly.

Frequently asked questions

Does GNV Food include HACCP records?

Not currently. HACCP record management is a planned future integration on the GNV Food roadmap. Today the platform focuses on recipes, ingredients, menus, nutrition, allergens, labels, guest information and operational evidence.

Is HACCP still my responsibility as an operator?

Yes. Every food business must operate its own documented HACCP-based system under the applicable law. GNV Food does not replace that system or operator responsibility.

Can GNV Food records support my HACCP system?

GNV Food's recipe, ingredient, allergen and change records can be useful supporting documentation alongside your HACCP system, but they are not HACCP monitoring records.

HACCP - the seven principles, explained