Food safety
Traceability & the APPCC logbook, built into your POS
The records a Sanidad inspector asks for — ingredient batches and expiry, in-house production traceability, and the daily cuaderno de autocontrol — without a paper folder or a second app.
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What the law expects
EU Regulation 178/2002 requires food businesses to trace every ingredient 'one step back and one step forward' — which supplier batch came in, and where it went. Regulation 852/2004 adds APPCC (the Spanish HACCP): a documented self-control system with temperature, cleaning and reception records and corrective actions. brasio turns both into a few taps on the till you already use. brasio is the record-keeping layer, not a certification: it doesn't replace your written APPCC plan, it keeps the evidence that plan asks for.
Four parts, each optional
Ingredient lots & expiry
Receive larder ingredients with their supplier batch number and use-by / best-before date. Stock is tracked per lot and drawn down first-expiry-first-out, with expiry alerts and printable date labels.
Production batches
Turn raw lots into something new — burger patties from this mince and these buns. A production run consumes the input lots and mints a new traceable batch with its own number, prep date and a computed use-by. Any batch traces back to every input lot, and a supplier recall surfaces every batch a bad lot touched. For acidified sauces and preserves you can record the end-of-cooking pH on the batch, with a photo of the reading as proof.
APPCC logbook
Record fridge and freezer temperatures, cleaning sign-offs and delivery checks against a per-shift or periodic schedule. A failed check forces a corrective-action note, and the whole cuaderno de autocontrol exports as a PDF for the inspector.
Photo evidence and label scanning
Photograph a pack when it arrives or when it's opened. brasio reads the product, supplier batch code and use-by date off the label; your chef checks every field before anything is saved. The photo stays attached to that lot as evidence for the retention period you set, four years by default.
The cuaderno an inspector actually reads
Every check, temperature, batch and disposal is an immutable, hash-chained record. When Sanidad turns up, you export the cuaderno de autocontrol for any date range — pass/fail, who signed off, and the corrective action taken — as a PDF or CSV. It's produced in Spanish even when your team runs the app in English.
Switched on per venue
A café that only needs fridge temperatures turns on the logbook and nothing else. A burger joint turns on lot tracking and production batches too. Each part is an independent toggle, so staff only ever see the checks your venue actually runs.
Questions
- Do I need separate software for APPCC?
- No. The logbook, ingredient traceability and production batches are all built into brasio and run on the same till. There's no paper folder and no second subscription.
- Is the inspector export in Spanish?
- Yes — the cuaderno de autocontrol PDF and CSV are always in Spanish, because that's what a Spanish inspector reads, even if your staff use the app in English.
- Can I use just the temperature log?
- Yes. Each part is optional and switched on per venue. Turn on only the APPCC logbook and add the control points you need (e.g. two fridges and a weekly clean).
- How does a recall work?
- From any ingredient lot, brasio shows every production batch it fed — recursively — and when those batches were in service. So a contaminated mince lot immediately surfaces every patty batch that used it.
- Does brasio replace my APPCC plan or certify my kitchen?
- No. Your written APPCC plan and your responsibility for it stay exactly as they are. brasio keeps the records that plan requires, in a form an inspector can read, so that when they ask for the evidence it's already there.
Have the records ready before the inspector asks
Start free and switch on the food-safety tools your kitchen needs.