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Food/Safety

HACCP (Hazard Analysis Critical Control Points)

A system that analyzes potential hazards in food manufacturing processes, establishes critical control points, and ensures safe food production.

ISO 22000 (Food Safety Management)FSSC 22000
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01

Are you facing these challenges?

1. HACCP certification audit preparation consumes too much time every cycle

Every time a certification renewal audit by the food safety authority or a GFSI certification (FSSC 22000, BRC) audit approaches, CCP monitoring records, corrective action histories, and verification records must be gathered from various ledgers and files. The weeks leading up to an audit consistently disrupt routine work.

2. CCP monitoring records rely on paper-based ledgers

CCP (Critical Control Point) data -- temperature, metal detection, pH -- is recorded on paper forms and later transcribed into spreadsheets. This duplicate effort occasionally results in missing records or delayed entries that get flagged during audits.

3. Corrective action procedures for deviations are not systematic

When CCP critical limits are exceeded, the entire procedure -- from immediate action (isolating affected product) through root cause analysis, corrective/preventive action, to effectiveness verification -- depends on individual experience. Without systematic records of action history, the same problems can recur.

4. Traceability takes far too long

When customer complaints or food safety incidents occur, forward tracing (raw material LOT to finished product) and backward tracing (finished product to raw material) must be performed rapidly. Meeting BRC's 4-hour mock recall completion requirement through manual processes is extremely difficult.

5. Prerequisite Program (PRP) management is fragmented

Managing sanitation (SSOP), OPRP, pest control, water management, and other prerequisites through separate forms makes it difficult to assess overall management levels. The connection between daily hygiene inspection results and corrective action history easily breaks down.

02

Here's how we solve it

HACCP audit evidence accumulates automatically through daily operations

Data structures following the Codex Alimentarius HACCP 7 Principles and 12 Steps are built into the system. HACCP team composition, product descriptions, process flow diagrams, hazard analysis, CCP determination, monitoring, corrective actions, and verification records naturally accumulate through daily work, eliminating the need for separate preparation before audits.

  • 6 document templates are provided (HACCP plan, CCP records, corrective action reports, etc.) for immediate printing of audit-required documentation.
  • Certification management (certifying body, certification date, expiration date) is tracked in the system to prevent missed renewal deadlines.

Record CCP monitoring in real time from the shop floor

CCP monitoring data is entered via touch interface on shop floor POP screens. Critical limits (upper/lower bounds) and operational limits (target values) are pre-configured, enabling automatic pass/fail determination upon entry.

  • Automatic detection and immediate staff notification when critical limits are breached
  • Automatic data collection from sensors (temperature probes, etc.) where equipment integration is available
  • Recording timestamps are automatically saved, addressing audit questions about "whether records were made concurrently"

Automated flow from deviation detection through effectiveness verification

When a CCP critical limit breach is detected, a workflow automatically initiates.

  1. Immediate Action: Isolation/hold of affected product (CCP deviation disposition branching: release/hold/destroy/rework/return)
  2. Root Cause Analysis: Cause investigation and documentation
  3. Corrective/Preventive Action: Development and execution of recurrence prevention measures
  4. Effectiveness Verification: Confirmation that the same problem has not recurred after corrective action

This entire cycle is managed as a unified corrective action system. Not only CCP deviations but all types of nonconformities -- OPRP deviations, hygiene issues, pest control anomalies, allergen cross-contamination -- converge into the same system.

Traceability and mock recall automation within 4 hours

Integrated with MES LOT data, the system performs forward tracing (raw material > intermediate > finished product > shipping destination) and backward tracing (finished product > raw material).

  • BRC's 4-hour rule: During mock recalls, the system automatically determines whether tracing was completed within 4 hours. Elapsed time is recorded to track improvement trends in traceability capability.
  • Mock recall workflow: The entire process from recall planning > trace execution > recovery rate calculation > automatic report generation is supported. Mock recall results conducted at least annually are systematically managed.
  • Directly addresses the traceability obligation under Article 48 of the Food Sanitation Act.

Practical Scenario: A customer complaint is received regarding a metal foreign object found in a product in distribution. Entering the product's LOT number immediately retrieves backward tracing to raw material LOTs used, CCP monitoring records for that date (metal detector operation status, sensitivity verification results), and production line information. Forward tracing identifies other finished products using the same raw material LOT and their shipping destinations. Recall scope is determined, and a recovery plan and report for affected business partners are automatically generated.

Centralized, systematic Prerequisite Program (PRP) management

6 areas of prerequisite programs -- sanitation (SSOP), OPRP, pest control, water management, and more -- are managed in a single system.

  • Perform daily hygiene inspections on POP screens, with automatic linkage to corrective actions when nonconformities are found
  • OPRP management: Recording of monitoring actions and corrective actions
  • Pest control: Inspection records, capture data, corrective action linkage
  • Water management: Water quality test results, automatic alerts on deviations
03

Global Standards This Solution Follows

The food safety field encompasses multiple standards: international standards (Codex), management system standards (ISO 22000), GFSI-recognized certifications (FSSC 22000, BRC), and domestic regulations (Food Sanitation Act). These standards are required for export, major retailer supply, and domestic HACCP certification.

Codex Alimentarius HACCP 7 Principles 12 Steps -- The Foundation of International Food Safety

Why does this standard matter?

The Codex Alimentarius HACCP 7 Principles form the basis of all HACCP certifications worldwide. Whether pursuing domestic HACCP certification, ISO 22000, FSSC 22000, or BRC, these 7 principles serve as the fundamental criteria. In food safety audits, "Are you operating according to Codex HACCP principles?" is the most basic question.

How is it applied in VEXPLOR?

Codex HACCP StepWhat It Means for Your OperationsHow VEXPLOR Addresses It
Preliminary 1: Assemble HACCP TeamA multidisciplinary team responsible for food safety must be formedHACCP team member management (roles/qualifications/expertise areas)
Preliminary 2: Product DescriptionProduct characteristics (pH, water activity, packaging, distribution conditions) must be documentedProduct description (pH/Aw/packaging/shelf life/storage conditions)
Preliminary 3: Identify Intended UseThe product's intended use and target consumers must be clearly definedIntended use/target consumer fields
Preliminary 4: Process Flow DiagramAll processes from raw material receipt to shipping must be diagrammedProcess flow diagram (process step sequence, CCP indication, tree-type visualization)
Preliminary 5: On-site VerificationThe flow diagram must be verified against actual plant conditionsOn-site verification notes within flow diagrams
Principle 1: Hazard AnalysisPotential hazards in all processes must be analyzedHazard analysis (B/C/P classification, severity x likelihood, decision tree Q1-Q4)
Principle 2: CCP DeterminationCritical control points where control is essential must be determinedCCP definition (decision tree-based CCP determination, is_ccp flag)
Principle 3: Critical LimitsAcceptable limits for CCPs must be establishedCritical limits (upper/lower bounds), operational limits (target values)
Principle 4: Monitoring SystemCCPs must be regularly measured/observedPOP on-site monitoring + automatic deviation detection workflow
Principle 5: Corrective ActionsImmediate action must be taken when critical limits are exceededCorrective action workflow (immediate action > root cause > corrective/preventive > effectiveness verification)
Principle 6: Verification ProceduresThe HACCP system must be verified for effective operationPeriodic verification (WF2) + CCP validation (WF5) + internal audit
Principle 7: Record KeepingAll HACCP activities must be documentedDocument management (6 templates) + audit trail (connectUsers)

ISO 22000:2018 -- Food Safety Management System

Why does this standard matter?

ISO 22000 is the international standard integrating HACCP principles with a management system framework. International business partners frequently ask "Do you have ISO 22000 certification?" It requires systematic management of management commitment to food safety, prerequisite programs, hazard analysis and HACCP plans, and verification and improvement.

How is it applied in VEXPLOR?

ISO 22000 ClauseWhat It Means for Your OperationsHow VEXPLOR Addresses It
5.1 Leadership and commitmentManagement must demonstrate responsibility and commitment to food safetyFood safety culture assessment (including leadership score)
6.1 Risk/opportunityRisks affecting food safety must be assessed and addressedHazard analysis (risk assessment matrix)
7.1-7.2 Resources/competenceAppropriate personnel, equipment, and training must be in placeMonitoring equipment management, HACCP training records
8.2 Prerequisite programsBasic hygiene/facility management through GMP, SSOP must be maintained6 PRP tables (sanitation/OPRP/pest control/water) + daily inspection workflow
8.5 Hazard analysis/HACCP planSystematic hazard analysis and HACCP planning requiredIntegrated hazard analysis + HACCP plan + CCP definition management
8.7 Monitoring/measurement controlEquipment used for monitoring must be calibratedMonitoring equipment calibration management workflow (WF8)
8.8 VerificationHACCP system effectiveness must be periodically verifiedPeriodic verification (WF2) + CCP validation (WF5) + LIMS test result integration
8.9 Nonconforming product controlAffected products must be managed when critical limits are breachedCCP result-based disposition (release/hold/destroy/rework/return) branching
9.1-9.2 Analysis/internal auditData must be analyzed and internal audits conductedDashboard widgets (10) + internal audit records
10.1 Corrective actionCorrective actions must be performed for nonconformitiesCorrective action workflow (automated) + QMS CAPA integration

Note: A dedicated management review (cl.9.3) record table is planned for future addition. Currently partially addressed through dashboards and verification records.

FSSC 22000 v6 -- GFSI-Recognized Certification Scheme

Why does this standard matter?

GFSI (Global Food Safety Initiative) is the food safety certification standard that major global retailers and food companies require from suppliers. Supplying to global retailers such as Walmart, Costco, Tesco, and Carrefour effectively requires a GFSI-recognized certification (FSSC 22000, BRC, or SQF). FSSC 22000 v6 is the latest version adding additional requirements to ISO 22000.

How is it applied in VEXPLOR?

FSSC 22000 v6 ClauseWhat It Means for Your OperationsHow VEXPLOR Addresses It
2.5.1 Food Safety CultureOrganization-wide food safety awareness and behavior levels must be measured and improved5-dimension assessment (leadership/communication/training/risk awareness/engagement), maturity management
2.5.3 Allergen ManagementAllergen cross-contamination must be prevented and labeling managedELISA/PCR testing records, cross-contamination risk assessment, label management
2.5.4 Environmental MonitoringManufacturing environment microbial contamination levels must be monitoredZone 1-4 classification, Listeria EMP trend analysis, LIMS test result integration
2.5.5 Food Fraud (VACCP)Food fraud vulnerability must be assessed and mitigation measures establishedFraud type/vulnerability assessment/mitigation measure management
2.5.7 Food Defense (TACCP)Intentional contamination threats must be assessed and addressedCurrently managed together with VACCP (TACCP separation planned for future enhancement)
2.5.10 Mock RecallRecall procedure effectiveness must be periodically testedMock recall workflow (4-hour rule automatic determination, automatic report generation)

BRC Global Standard v9 -- British Retail Consortium Food Safety Standard

Why does this standard matter?

BRC v9 is a GFSI-recognized certification primarily required for export to the UK and European markets. BRC certification is essential for supplying major UK retailers (Tesco, Sainsbury's, Marks & Spencer, etc.). It sets specific requirements for traceability, allergen management, and food fraud vulnerability assessment.

How is it applied in VEXPLOR?

BRC v9 RequirementWhat It Means for Your OperationsHow VEXPLOR Addresses It
HACCP PlanA Codex-based HACCP plan must be in placeHACCP plan + CCP definition fully implemented
TraceabilityTracing from raw material to finished product must be possible within 4 hoursMES LOT-integrated forward/backward tracing, 4-hour rule automatic determination
Allergen ManagementAllergen cross-contamination prevention and labeling management requiredELISA/PCR testing, cross-contamination risk assessment, label management
Food Fraud VulnerabilityFood fraud vulnerability assessments must be performedFood fraud vulnerability assessment (fraud type/vulnerability/mitigation measures)
Supplier ApprovalRaw material supplier food safety capabilities must be evaluatedSupplier audit (3-stage: document/on-site/testing, A-F grading) + LIMS integration
Environmental MonitoringManufacturing environment microbial contamination must be monitoredZone 1-4, Listeria EMP, trend analysis
Internal AuditFood safety systems must be regularly auditedInternal audit records + corrective action linkage
TrainingRelevant staff must be trained with records maintainedTraining type/assessment/expiry alerts

Korean Food Sanitation Act / HACCP Certification Standards

Why does this standard matter?

Domestic food manufacturers must verify whether they are subject to mandatory HACCP application under the Food Sanitation Act. HACCP certification from the Korea Food Safety Management Certification Institute is the foundation of food safety management, and Article 48 of the Food Sanitation Act stipulates traceability obligations.

How is it applied in VEXPLOR?

LOT-based traceability addresses the traceability obligation under Article 48 of the Food Sanitation Act. Certification management (certifying body, certification date, expiration date) tracks renewal schedules, and a record-keeping system meeting the Korea Food Safety Management Certification Institute's certification standards is in place.

04

How It Differs from Existing Systems

Compared to Paper/Spreadsheet-Based HACCP Management

Existing ApproachVEXPLOR HACCP
CCP records on paper, then transcribed to spreadsheetsDirect entry on POP screens with automatic pass/fail determination
Corrective actions manually written on separate forms for deviationsDeviation detection > corrective action > effectiveness verification workflow auto-progresses
Traceability performed manually from production ledgersLOT-based automatic forward/backward tracing
Weeks spent organizing records before auditsDaily work IS the audit evidence
Each PRP area managed with separate forms6 areas integrated: sanitation/OPRP/pest control/water management

Compared to Specialized HACCP Software (SafetyChain, Intelex, FoodLogiQ)

Specialized HACCP software has accumulated depth in food safety-specific features (allergen cross-contamination analysis, recipe management, etc.). VEXPLOR HACCP differentiates in the following areas.

ItemSpecialized HACCP SoftwareVEXPLOR HACCP
Manufacturing system integrationSeparate interface requiredDirect MES/ERP/QMS/LIMS/EAM integration
On-site data entryOnly some offer mobile supportPOP touch-optimized screens (CCP monitoring, hygiene inspection)
CCP ValidationBasic levelD-value (decimal reduction time)/Z-value (thermal resistance constant)/F0-value (sterilization value) scientific validation
Workflow automationPartial automation8 workflows (deviation handling, periodic verification, mock recall, supplier audit, validation, etc.)
No-code extensibilityLimited customizationCanvas-based visual table/workflow design

Scientific Basis of CCP Validation

For scientific validation of heat treatment CCPs, the system includes D-value (decimal reduction time), Z-value (thermal resistance constant), and F0-value (sterilization value) columns. Challenge organism inoculation, worst case testing, and Kill Step verification can be recorded, addressing FDA 21 CFR 113-level thermal process validation. Seed data includes literature-based actual values such as C. botulinum D-value of 0.21 minutes.

05

How Does It Compare to Global Solutions?

If you are currently using or evaluating specialized HACCP/food safety software such as SafetyChain, Intelex, FoodLogiQ, or ComplianceQuest, the following comparison may be helpful.

Detailed Comparison by Functional Area

Capability AreaSafetyChainIntelexFoodLogiQComplianceQuestVEXPLOR HACCPWhat It Means for You
HACCP PlanSupportedSupportedSupportedSupportedSupportedFull Codex 7 Principles 12 Steps data structure reflected
CCP Monitoring (Real-time)SupportedSupportedPartialSupportedSupported (POP)On-site touch entry, auto-determination, immediate alerts
CCP Validation (D/Z/F0)SupportedPartialNot supportedPartialSupportedScientific thermal process validation addressing FDA 21 CFR 113
Hazard Analysis (Decision Tree)SupportedSupportedSupportedSupportedSupportedB/C/P classification, severity x likelihood, Q1-Q4 decision tree
Corrective Action (CAPA)SupportedSupportedSupportedSupportedSupported (auto WF)Fully automated: immediate action > root cause > corrective/preventive > effectiveness verification
Prerequisites (PRP/OPRP)SupportedSupportedPartialSupportedSupported (6 tables)6-area integrated management: sanitation/OPRP/pest control/water
Allergen ManagementSupportedSupportedSupportedPartialSupportedELISA/PCR testing, cross-contamination risk assessment, label management
Traceability (4-hour rule)SupportedPartialSupportedPartialSupported (auto-determination)Forward/backward tracing + elapsed time auto-calculation
Mock Recall AutomationPartialPartialSupportedPartialSupported (WF+reports)Recall plan > tracing > recovery rate > report fully automated
Environmental Monitoring (Zone 1-4)SupportedSupportedPartialSupportedSupportedIncludes Listeria EMP trend analysis
Food Safety CulturePartialSupportedNot supportedPartialSupported (5 dimensions)Addresses FSSC 22000 v6 requirements
Food Fraud/VACCPPartialSupportedPartialPartialSupportedFraud type/vulnerability/mitigation measure management
Supplier HACCP AuditSupportedSupportedSupportedSupportedSupported (WF+LIMS)3-stage evaluation (document/on-site/testing), LIMS test result integration
Equipment Calibration ManagementSupportedSupportedPartialSupportedSupported (WF expiry alerts)Calibration expiry automatic alert workflow
Document TemplatesSupportedSupportedPartialSupportedSupported (6 types)HACCP plan, CCP records, corrective action reports ready for immediate use
POP (On-site Touch)PartialNot supportedNot supportedNot supportedSupported (2 types)CCP monitoring/hygiene inspection touch-optimized screens
Cross-Solution IntegrationPartialPartialPartialSupportedSupported (5 solutions)Direct MES/ERP/QMS/LIMS/EAM integration
Workflow AutomationPartialSupportedPartialSupportedSupported (8 WFs)Deviation handling, periodic verification, mock recall, supplier audit, etc.

Compared to SafetyChain

SafetyChain is a food safety-specialized SaaS solution with strengths in CCP monitoring and supplier management.

Available in SafetyChain but not yet in VEXPLOR: Electronic signatures (21 CFR Part 11) dedicated functionality is not implemented within the HACCP solution (supported via CGMP/LIMS solution); dedicated allergen cleaning verification workflow; enhanced environmental monitoring protocol (automatic zone expansion on Listeria positive) workflow.

VEXPLOR advantages over SafetyChain: No-Code canvas-based system build/extension, direct MES/ERP/QMS/LIMS/EAM 5-solution integration, CCP validation D/Z/F0 scientific verification, POP on-site screens with touch optimization.

Compared to FoodLogiQ

FoodLogiQ has strengths in food supply chain traceability, leading the industry in traceability and recall management.

Available in FoodLogiQ but not yet in VEXPLOR: Full supply chain visibility, recipe management, multi-tier supplier network management.

VEXPLOR advantages over FoodLogiQ: CCP validation (D/Z/F0 values), 6-area integrated PRP management, 5-dimension food safety culture assessment, 8 automated workflows, POP on-site screens.

VEXPLOR HACCP Unique Strengths

Differentiating FeatureDescriptionCompetitor Status
No-Code PlatformBuild/extend HACCP system without codingOnly VEXPLOR offers No-Code approach among competitors
POP On-site ScreensCCP monitoring/hygiene inspection touch-optimizedSafetyChain partially supports; others do not
8 Automated WorkflowsCCP deviation > corrective action > verification fully automatedComplianceQuest comparable; others partially automated
CCP ValidationD/Z/F0 scientific validationSafetyChain comparable; others not supported or partially supported
5 Cross-Solution IntegrationsMES/ERP/QMS/LIMS/EAM unifiedComplianceQuest offers comparable integration level
Mock Recall Automation4-hour rule auto-determination + automatic report generationFoodLogiQ comparable
6 Document TemplatesHACCP plan, CCP records, etc. immediately usableMost competitors support, but customization limited

Where VEXPLOR HACCP is relatively weaker: Electronic signatures (21 CFR Part 11) not implemented within HACCP solution, requiring CGMP solution integration for pharma/food dual-purpose plants; TACCP (food defense threat assessment) not separated from VACCP, limiting BRC v9 2.7.1 food defense requirement response; dedicated management review (ISO 22000 cl.9.3) records not implemented.

06

Expected Benefits After Implementation

Certification Audit Efficiency

  • Time spent preparing for HACCP/FSSC 22000/BRC certification audits can be dramatically reduced. Daily work data serves directly as audit evidence.
  • 6 document templates (HACCP plan, CCP records, corrective action reports, etc.) enable immediate generation of audit submission documents.

Faster Food Safety Incident Response

  • Time from CCP deviation detection to immediate action is shortened. Automatic alerts and workflows prevent response delays.
  • Traceability time can be significantly reduced. Mock recall automation for BRC 4-hour compliance verifies readiness for real-world situations.

Export Requirement Compliance

  • Record-keeping systems needed for GFSI-recognized certification (FSSC 22000, BRC) can be established. This supports qualification for supplying global retailers and food companies.
  • Latest certification requirements including food safety culture assessment, food fraud (VACCP) assessment, and environmental monitoring (EMP) are also addressed.

Improved Prerequisite Program (PRP) Management

  • With hygiene, OPRP, pest control, water, and other prerequisite program inspection results connected to corrective actions, management level trends can be tracked and improvement areas identified.
07

Solution Architecture Summary

AreaKey Features
HACCP PlanHACCP team composition, product description, process flow diagram, hazard analysis (B/C/P), CCP determination (decision tree Q1-Q4)
CCP ManagementCritical limits (upper/lower bounds + operational limits), POP on-site monitoring, automatic deviation detection
CCP ValidationD-value/Z-value/F0-value, challenge testing, worst case testing, Kill Step verification
Corrective ActionFull cycle: immediate action > root cause > corrective/preventive > effectiveness verification, disposition branching
VerificationPeriodic verification (annual/semi-annual), CCP validation, internal audit, LIMS integration
TraceabilityMES LOT integration, forward/backward tracing, 4-hour rule auto-determination
Mock RecallRecall planning, trace execution, recovery rate calculation, automatic report generation
Prerequisites (PRP)Sanitation (SSOP) 6 tables, OPRP management, pest control, water management
AllergensELISA/PCR testing, cross-contamination risk assessment, label management
Environmental MonitoringZone 1-4, Listeria EMP, trend analysis
Food Safety Culture5-dimension assessment, maturity management
Food Fraud (VACCP)Fraud types, vulnerability assessment, mitigation measures
Supplier Management3-stage evaluation (document/on-site/testing), LIMS integration, A-F grading, ERP vendor linkage
TrainingTraining types/assessments/expiry alerts
08

Key Workflow Summaries

HACCP Plan Development Flow

HACCP Team Assembly (roles/qualifications/expertise) > Product Description (pH/Aw/packaging/shelf life/use)
  > Process Flow Diagram (step sequence, CCP indication)
  > Hazard Analysis (B: biological / C: chemical / P: physical hazards)
  > Severity x Likelihood Assessment > Decision Tree (Q1-Q4) CCP Determination
  > Critical Limit Setting (upper/lower/operational limits) > Monitoring Method/Frequency
  > HACCP Plan Documentation

CCP Deviation Response Flow

CCP Monitoring (POP on-site entry or sensor auto-collection)
  > [Critical Limit Breach Detected] > Immediate Alert (staff) > Immediate Action (isolate affected product)
  > Disposition Decision (release/hold/destroy/rework/return)
  > Root Cause Analysis > Corrective Action Plan > Execute > Effectiveness Verification
  > [Effectiveness Not Achieved] > Re-analysis/Re-action
  > [Effectiveness Confirmed] > Corrective Action Complete > HACCP Plan Review (update if needed)

Supplier HACCP Audit Flow

Supplier List Management > Audit Type Determination (document/on-site/testing)
  > Audit Execution > Finding Documentation > Grade Assessment (A-F)
  > [Grade C or below] > Corrective Request > Supplier Corrective Action Confirmation > Re-evaluation
  > [Grade A-B] > Approval Maintained > ERP Vendor Status Integration
  > LIMS Integration: Reference supplier raw material test results

Environmental Monitoring Flow

Monitoring Zone Setup (Zone 1-4) > Monitoring Frequency/Item Configuration
  > Sampling/Testing Execution > Result Entry (LIMS integration)
  > [Conforming] > Trend Data Accumulation > Trend Analysis
  > [Positive Detection (e.g., Listeria)] > Enhanced Protocol Activation > Additional Sampling/Testing
  > Corrective Action > Clearance Confirmation
09

Ideal For

  • Mandatory HACCP-Regulated Businesses: Food manufacturers, catering businesses, and food additive manufacturers that have or need HACCP certification from the food safety authority
  • Export-Oriented Food Companies: Exporters requiring GFSI-recognized certifications such as FSSC 22000, BRC, or SQF
  • Major Retailer Suppliers: Suppliers needing to meet global retailer food safety standards
  • Multi-Product Food Manufacturers: Companies where allergen cross-contamination management and LOT-based traceability are critical
10

Complementary Solutions

SolutionIntegration Details
MESLOT-based traceability, process data integration, production hold events
ERPRaw material/vendor information integration, shipment process connection
QMSCorrective action (CAPA) process sharing, internal audit integration
LIMSMicrobial/physicochemical test results utilized for CCP verification, environmental monitoring integration
EAMEquipment management, calibration management integration
CGMPIntegrated GMP management for cosmetics/pharmaceutical dual-purpose plants

Try it yourself

Apply the HACCP (Hazard Analysis Critical Control Points) template on the canvas, and data models to screens are auto-generated.

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