HACCP for food production

Food safety in production

It is the responsibility of food manufacturers to record information on parameters critical to food safety. This procedure is called “Hazard Analysis and Critical Control Points” (HACCP). It is a matter of tracing temperatures, measurements, and inspections for each production batch.

The ioLiving solution is a digital tool for managing HACCP data in food production. It covers ingredient traceability, temperatures, measurements, and quality checks. The producer has the option to display or distribute a digital evidence of safety for each batch.

The user defines which ingredients are critical for food safety. The factory receives these ingredients in batches (“ingredient batches”). ioLiving solution makes it easy to associate ingredient batches into food batches. If the supplier of raw material informs about the recall, the producer will immediately see in which production batches the raw material has been used and can easily target its own recall correctly.

Temperatures are important in food production. As well as other measurements like bacteria checks, weighting or counting. Part of the quality control is based on human assessment, such as tasting and nosing as well as visual assessment. The ioLiving solution collects all this process data and links that to each batch. This data is an important part of the digital HACCP evidence.

The ioLiving solution consist of: 

• devices that automate temperature monitoring,
• barcode readers and printers to label batches and
• a cloud service.

The user can quickly create checklists and define measurements and ingredients that are important in the production. The solution scales from small-scale production to large food factories.