Food Safety That
Works With You, Not Against You
HACCP plans don't have to feel like paperwork. Curd Lab builds food safety right into your cheese-making workflow so you stay compliant without breaking your rhythm.
Safety Is Part of the Craft
Whether you sell at the farmers market or make cheese for your family, food safety matters. HACCP gives you a framework to do it right.
Identify Hazards
Walk through your production process step by step. Flag biological, chemical, and physical hazards that could affect your cheese.
Set Critical Limits
Define the temperature, pH, and time boundaries that keep your cheese safe. Curd Lab tracks these against your actual batch readings.
Monitor and Record
Log your readings as you go. Every temperature check, every pH reading, every visual inspection gets recorded with timestamps.
Built Around the Seven HACCP Principles
Curd Lab follows the internationally recognized HACCP framework. Each principle maps to tools you can use during your actual production.
Hazard Analysis
Review each step of your recipe and flag potential biological, chemical, or physical hazards that could affect your product.
Critical Control Points
Identify the steps where control is essential to prevent, eliminate, or reduce hazards to acceptable levels.
Critical Limits
Set measurable boundaries for each CCP. Temperature ranges, pH thresholds, time limits that your process must meet.
Monitoring Procedures
Define how and when you check each CCP. Curd Lab prompts you to take readings at the right moments during your batch.
Corrective Actions
When a reading falls outside limits, Curd Lab guides you through documenting what happened and what you did about it.
Verification
Confirm your HACCP plan works. Review compliance summaries, spot trends in your data, and make sure your controls are effective.
Record-Keeping
Every reading, every corrective action, every verification is automatically saved. Export complete HACCP documentation whenever you need it.
Food Safety That Fits Your Workflow
Most HACCP tools are built for large factories. Ours is built for people who actually make cheese by hand.
Integrated with your batches
CCP monitoring lives inside your batch record. No separate forms, no duplicate data entry. Take a reading and it goes straight into your batch log and your HACCP record at the same time.
Clear pass/fail indicators
Green means safe. Red means action needed. You see at a glance whether your batch meets every critical limit. No guessing, no mental math.
Built for artisan scale
You don't need an enterprise food safety system. You need something that works in your kitchen, your garage, your cave. Curd Lab keeps it practical.
Inspector-ready exports
When the health department asks for your records, export clean, organized HACCP logs, CCP monitoring data, and corrective action reports. All timestamped, all complete.
Safe Cheese Is Good Cheese
Build your HACCP plan, monitor your critical control points, and keep your records organized. Food safety shouldn't be an afterthought. Make it part of every batch.
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