Food production (HACCP)
Food production: digital HACCP and traceability on the production line
Process steps, hygiene checks, documents and expiry dates for labs, central kitchens, bakeries and small plants.
Who it is for
For small and mid-sized food producers: central kitchens, bakeries, laboratories, co-packers and plants that supply shops or restaurants. These teams often keep recipes and weights in spreadsheets, check lots by hand at receiving and rebuild the paperwork before every customer audit. SiteQuilt keeps process steps, hygiene checks, lots and documents in one place, recorded when the work happens. It supports your own HACCP plan; responsibility for compliance stays with the operator.
Food production (HACCP)
Typical problems
Recipes and weights in spreadsheets
Technical sheets live in files and weights are not checked against the recipe.
Lots checked by hand at receiving
Lot numbers and expiry dates are copied by hand, or not at all.
Temperature records on paper
Cooking, cooling and storage values are written late and hard to show.
Frequent customer audits
Paperwork is rebuilt before every audit.
New operators, many languages
Procedures are explained once and forgotten.
Supplier invoices typed by hand
Costs per batch are known late.
Platform
Modules that solve them
Checklists and HACCP records
Temperatures, cleaning and corrective actions logged at the station.
See the module →Recipes, technical sheets and integrated scale
Bill of materials, weighing against the recipe with tare and tolerance, cost per batch.
See the module →Vision checks with cameras
Optional checks on the cameras you already own, processed on site.
See the module →Staff voice assistant
Procedures and shift questions answered by voice, in each person's language.
See the module →Food production (HACCP)
A typical day, step by step
How a production day runs in SiteQuilt.
1
Receiving raw materials
Each delivery is checked against the supplier invoice, with lot number, expiry date, temperature and a photo.
2
Production by technical sheet
The integrated scale weighs ingredients against the recipe, with tare and tolerance, and records deviations.
3
Critical control points
Cooking, cooling and storage temperatures are logged at the station, with a corrective action when a value is out of range.
4
Labelling and lots
Labels carry the lot, use-by date and allergens; each finished lot is linked to the raw-material lots used.
5
Cleaning and hygiene
Cleaning schedules and hygiene checks are completed digitally per area.
6
Shift close
The shift closes with a checklist and open issues handed over to the next team.
Integrations
Works with the systems you already run
Supplier e-invoices can be pulled automatically from the national e-invoicing system, and invoices and documents can be pushed to your accounting. Scales and label printers are connected on site. Existing cameras can confirm process steps, processed locally. ERP or production-planning connections depend on whether your provider offers an API or exports, and are confirmed during discovery.
Compliance
Records ready when someone asks for them
Food businesses must run food safety procedures based on HACCP principles and keep traceability one step back and one step forward. SiteQuilt helps you keep the records these procedures need: control point readings, corrective actions, cleaning, lots and supplier documents, with date, time and owner. It does not replace your HACCP plan, your food safety team or any certification, and your plan should be validated by your own specialist.
Pilot at one location
Start small, measure, then roll out
- Discovery: we map one location, its systems and the workflows above.
- Setup: sites, users, roles, checklists and the first document roadmap.
- Live use: the team works in SiteQuilt every day; we record the starting point.
- Review: together we compare the indicators and decide on the next locations.
What we measure in the pilot
- Control point checks completed on time
- Time to trace a finished lot back to raw materials
- Weight deviations against the recipe
- Time spent preparing for a customer audit
We measure your own starting point. We do not promise figures in advance.
FAQ
Questions we hear
Does SiteQuilt replace our HACCP plan?
No. SiteQuilt records the checks from your own HACCP plan when the work happens; responsibility for compliance stays with the operator.
Can we trace a finished lot?
Yes. Each finished lot is linked to the raw-material lots used, so you can trace it in both directions.
Does it work with a scale?
Yes. The integrated scale weighs ingredients against the technical sheet, with tare and tolerance.
What happens when a temperature is out of range?
The value is flagged and a corrective action is required before the step is closed.
Are supplier invoices entered by hand?
No. Supplier invoices arrive from the national e-invoicing system and are read by Documents AI.
How is food production priced?
Food production is quoted in the Personalize plan, with modules chosen after discovery.
Keep exploring
Related pages
See SiteQuilt on your own workflows
A walkthrough built around your industry and locations. Works on top of your current POS, ERP and accounting.