Easy to get started
Our self-installation guide makes it easy for you to install the hardware and setup simple reporting and alerting via mobile – without having to pay for professional services.
Maintain optimal temperatures in your food storage systems, receive alerts when conditions go beyond set thresholds, and resolve issues with decisive actions.
Revolutionize your food supply chain with SafetyCulture Sensors. Our innovative HACCP monitoring sensors provide accurate temperature and humidity readings—helping you establish a comprehensive action plan for your food safety compliance needs. Experience unparalleled peace of mind knowing you can implement customized solutions to resolve issues, whenever and wherever.
Let us know what you have so we can help integrate them with our platform
A HACCP monitoring system is a software or program designed to protect food products from contaminants to ensure that they are safe for consumption. HACCP plans may vary between businesses in the food industry, but virtually all operations have them in one form or another.
When performed properly and efficiently, HACCP monitoring improves the overall process of eliminating non-conformance to food safety standards. Since HACCP monitoring systems immediately alert relevant people before critical limits are reached, it significantly reduces the risk of food contamination. With this, product quality is ensured, consumers are protected, and businesses maintain their hard-earned reputation.
The 7 principles of HACCP are the following:
If you want to know more about this, see this ultimate guide for HACCP Plan.
Common monitoring procedures for HACCP include inspections, testing, auditing, and reviewing existing documentation. The specific procedure to be performed varies per business and is heavily dependent on factors such as the set critical limits, the capabilities of the chosen monitoring system, and its processing speed.
Some of the elements that can be monitored via HACCP systems include parameters such as temperature, time, pH level, water activity (AW), product weight, chemical parameters, and the presence of foreign matter in products.
Once you’ve connected your sensors or local weather data to SafetyCulture, you can continuously monitor and maintain temperature and humidity conditions from your mobile device. Tell us what range conditions need to stay in, and we’ll alert you whenever they go outside this range. From there, you can quickly set up a corrective action within SafetyCulture, assign it to the right person, and keep track of it until it’s closed. You’ll also have a complete historical HACCP temperature log, in case you ever need to check that conditions were met during a certain period, or want to track trends in your conditions.
Both devices have an operating range of -40C to +80C (-40F to +176F). If you are monitoring outside these temperatures, the standard fridge and freezer sensor has the option for an additional probe which will boost the operating range to -55C to +125C (-67F to +257F). Outside of these temperatures, we would not recommend deploying these devices, please contact us to discuss your use case in more detail.
Only if you want them to. As the admin, you can control which sensors get added, what alerts are set up, and who else can make these changes.
We’re working hard to support as many types of sensors as possible! We want to make the most of any data that is important to you. If you’ve already got an internet-connected sensor solution installed and want to bring the data into SafetyCulture, let’s chat. No promises, but we’ll do our best to make it happen.
It depends. If you’ve already got sensors and want the data to feed into SafetyCulture, then there’s no added cost! We only charge for any hardware you buy directly from us, and the ongoing costs associated with running them. See our SafetyCulture sensors page to learn more about the hardware solutions we offer.
Learn more about other Food Safety Monitoring Systems
If you want to learn more or want a solution that suits your business, talk to an expert.