HACCP Food Safety Compliance Software
Support your HACCP plan inside your ERP: lot traceability, critical control point monitoring, deviation and CAPA records, and audit-ready documentation.
HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety system that identifies biological, chemical, and physical hazards in production and controls them at the specific process steps where control is essential, called critical control points. It matters because regulators worldwide require documented hazard controls, and a single missed critical limit or unrecorded monitoring check can trigger a recall, an audit finding, or a shutdown. WorkCell supports your HACCP plan by tying lot and serial traceability, quality inspections, and operation-level work orders to the same production records your monitoring and verification depend on.
Sound Familiar?
Monitoring records that live on paper clipboards
Operators log cook temperatures, metal-detector checks, and cooler readings on paper logs that sit in binders, so when an auditor asks for the critical control point record behind a specific lot you spend hours digging through clipboards instead of pulling it in seconds.
Recalls that can't trace one ingredient lot
An ingredient supplier issues a recall and you cannot say which finished lots used the affected receipt, so a precise one-lot pull becomes a plant-wide hold, scrapping good product and missing the FDA reportable-food timeline.
Corrective actions with no closed loop
A critical limit deviation gets a sticky note and a verbal fix, the root cause is never recorded, and the same deviation shows up at the next GFSI audit because nothing tracked the disposition of affected product or verified the correction held.
Allergen and sanitation controls disconnected from production
Allergen changeovers, sanitation verification, and supplier certificates of analysis live in separate spreadsheets that never link to the work order or lot they protect, so proving allergen control or supplier approval at audit means reconciling three systems by hand.
Core Capabilities
End-to-end lot and serial traceability
Every ingredient receipt, intermediate, and finished good carries a lot with full genealogy from supplier receipt through production to shipped pallet, so a one-up, one-down trace and a precise mock recall run in minutes instead of a plant-wide hold.
Critical control point monitoring through inspections
AQL and attribute inspection templates capture critical-limit checks (cook temperature, pH, metal detection, weight) at the operation where they happen, recorded against the lot and work order so each monitoring result is timestamped, attributed to an operator, and queryable as objective evidence.
Deviation and CAPA with disposition control
A critical limit deviation opens an NCR with a severity matrix and 8-D CAPA, holds the affected lot in a QC hold state across multi-location zones, records root cause and corrective action, and verifies effectiveness so the corrective-action loop actually closes before product moves.
Operation-level work orders and labor records
Hierarchical work orders with operation-level routing and operator labor tickets document exactly who ran which step on which lot, giving your HACCP team the process records and sanitation sign-offs that monitoring and verification require.
Supplier approval and incoming controls
Vendor management plus PO receiving with partial receipts and supplier quality metrics ties certificates of analysis and supplier approval status to each incoming lot, so only approved suppliers feed your process and the cert evidence rides with the receipt.
Audit-ready documentation
Lot genealogy, monitoring inspections, deviations, CAPAs, and supplier certs are queryable by lot, supplier, product, or date range, so internal verification and third-party GFSI auditors pull objective evidence directly from the system instead of chasing binders.
By The Numbers
People in the U.S. who get sick from foodborne illness each year, the burden HACCP-based controls are designed to prevent
U.S. Centers for Disease Control and Prevention (CDC)
Federal regulations mandating HACCP for meat and poultry (USDA FSIS) and juice and seafood (FDA)
U.S. FDA and USDA FSIS
Core HACCP principles defined by the Codex Alimentarius Commission, the international food standards body of the FAO and WHO
Codex Alimentarius Commission (FAO/WHO)
Connected Modules
Quality
Inspection templates, NCRs, and 8-D CAPA capture critical control point monitoring, deviations, and corrective actions as first-class records tied to the lots they govern.
Inventory
Lot and serial traceability with QC hold states and multi-location zones gives every ingredient and finished good full genealogy for one-up, one-down recall tracing.
Purchasing
Vendor management, PO receiving, and supplier quality metrics tie certificates of analysis and approved-supplier status to each incoming ingredient lot.
Common Questions
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive approach to food safety that identifies biological, chemical, and physical hazards and controls them at the process steps where control is critical. It is built on seven principles defined by the Codex Alimentarius Commission: conduct a hazard analysis, determine critical control points, establish critical limits, establish monitoring, establish corrective actions, establish verification, and establish record-keeping.
Who is required to comply with HACCP?
In the United States, HACCP is mandatory for meat and poultry processors under USDA FSIS (9 CFR 417) and for juice and seafood processors under the FDA (21 CFR 120 and 123). Most other FDA-regulated food facilities follow the preventive controls rule under FSMA, which is HACCP-based, and many buyers and retailers require a GFSI-recognized scheme such as SQF or BRCGS that incorporates HACCP regardless of the legal minimum.
What are the seven principles of HACCP?
The seven principles are: (1) conduct a hazard analysis, (2) determine the critical control points, (3) establish critical limits for each critical control point, (4) establish monitoring procedures, (5) establish corrective actions when a critical limit is not met, (6) establish verification procedures, and (7) establish record-keeping and documentation. They come from the Codex Alimentarius Commission and underpin most national food safety regulations.
Is WorkCell HACCP certified?
No. HACCP certification applies to a food facility and its plan, not to software. WorkCell is an ERP and manufacturing system whose features support your HACCP program by capturing lot traceability, critical control point monitoring through inspections, deviation and CAPA records, and supplier controls. Your facility holds the plan and the certification; WorkCell keeps the records that prove it.
How does WorkCell help with a food recall or mock recall?
Every ingredient lot, intermediate, and finished lot carries full genealogy, so a one-up, one-down trace identifies exactly which finished lots used an affected receipt and where they shipped. That turns a mock recall or a real FDA reportable-food event into a precise lot-level pull in minutes rather than a plant-wide hold, and the trace itself is the documentation an auditor expects.
Can WorkCell record critical control point monitoring?
Yes. WorkCell's inspection templates capture critical-limit checks such as cook temperature, pH, weight, and metal detection at the operation where they occur, recorded against the work order and lot with a timestamp and operator attribution. When a check fails the critical limit, an NCR and 8-D CAPA open and the affected lot moves to a QC hold state until disposition is recorded and effectiveness is verified.
What's the difference between HACCP and a GFSI scheme like SQF or BRCGS?
HACCP is the underlying hazard-control methodology. GFSI-recognized schemes such as SQF, BRCGS, and FSSC 22000 are full certification standards that require a HACCP plan plus broader prerequisite programs, management commitment, and supplier controls. WorkCell supports both: the lot traceability, monitoring records, CAPA, and supplier-approval evidence it captures feed directly into a HACCP plan and into the document and record requirements of a GFSI audit.
HACCP Food Safety Compliance Software
Make your next food safety audit a record pull, not a fire drill.