What is self-checks (HACCP)?
Self-checks, called egenkontrol in Danish, are your own ongoing checks that the food you serve is safe. In heyStaff the Self-checks (HACCP) module gathers your whole self-check programme in one place: the plan, the daily measurements, goods receiving and the deviations that arise.
Important: This guide explains how to use heyStaff. It is not legal advice. What your business has to document depends on its type and size. Ask the Danish Veterinary and Food Administration (Fødevarestyrelsen) or your food-safety consultant if you are unsure.
The background in brief
Section titled “The background in brief”Every Danish food business must have a self-check programme (egenkontrolprogram). It is based on a hazard analysis: where can food become unsafe, and what do we do to prevent it? The points where a mistake is especially dangerous are called critical control points (CCP).
Fødevarestyrelsen carries out inspections and can ask to see your documentation. It also publishes guidance and example forms. heyStaff uses these as the starting point for its standard activities.
How it fits together in heyStaff
Section titled “How it fits together in heyStaff”- The plan is your self-check programme. It has a version number and a status: Draft, Active or Archived.
- Control points are what you keep an eye on, for example “Storage chill and freeze” or “Cooling”.
- Critical limits are the numbers that must be kept, for example no more than 5 °C in a fridge.
- Monitoring schedules decide how often a control point is checked. They become tasks on the staff task list.
- Deviations arise automatically when a measurement is outside the limit. This is where you document what was done.
Who can do what?
Section titled “Who can do what?”| Role | Can |
|---|---|
| Manager | Create and approve the plan, activate standard activities, edit control points, resolve deviations |
| Employee | Carry out self-check tasks and register measurements from the task list |
Read more about roles under Roles.
If the module is switched off
Section titled “If the module is switched off”If you see “HACCP module is not active” instead, the module has not been enabled for your business. Contact your administrator. Access is checked on the server, so staff cannot get around it by knowing the address.
This guide
Section titled “This guide”- The self-checks overview
- Standard activities (templates)
- Control points, limits and schedules
- Temperatures and cooling
- Goods receiving
- Registrations in the task list
- Deviations
- Inspections and documentation
The examples use the fictional restaurant Bistro Nordhavn. All names and numbers are made up.
Frequently asked questions
Section titled “Frequently asked questions”Do we have to use heyStaff to comply with the rules? No. The rules require that you have and follow a self-check programme. heyStaff is a tool for keeping track of it.
Do the standard activities replace our own hazard analysis? No. They are a pre-filled starting point. Adapt them to your kitchen and your products.