Artisanal Solutions / By trade / HACCP records for charcuterie makers

For charcuterie makers

HACCP records for charcuterie makers

Cured meat runs on records: critical control point checks, drying room conditions, weight loss and lot codes. Kept digitally, they are complete when the inspector arrives.

Get a records planSee how it works

Built for charcuterie and salumi makers. Set up for you, on the tools you already use.

The short answer

Log every critical control point your HACCP plan names, record drying room temperature and humidity, track weight loss by batch, tie each batch to a lot code on the label, and keep it all in one report for your inspector.

How it works

  1. CCP logs

    Each critical control point in your plan recorded with time, reading and who checked.

  2. Drying room conditions

    Temperature and humidity logged on a schedule, with alerts when they drift.

  3. Weight loss by batch

    Starting and current weights so you know when a batch is ready.

  4. Lot codes

    Each batch tied to the lot on its label and the orders it went into.

  5. One report

    Logs, corrective actions and lots exported together.

Works with what you already run

Already on one of these? We work with what you have before suggesting a switch.

  • Craftybase
  • Google Sheets
  • Shopify
  • Square
  • QuickBooks

See what this looks like for your business

Tell us what you make. We send back a short plan and a price.

Get a records plan

How it works

  1. Tell us what you make

    What you make and what you use now. A spreadsheet and a Square account is a fine answer.

  2. Get a short plan

    Keep this, replace that, connect these, and the cost.

  3. We set it up

    Setup and migration done for you. You approve before anything goes live.

  4. Run it or hand it off

    Take it from there yourself or keep us on for the upkeep.

Questions

What records does a charcuterie maker need?

The records your HACCP plan requires, typically critical control point logs, drying room conditions, weight loss and corrective actions, plus lot codes.

Can HACCP records be kept digitally?

Yes, as long as they are complete, accurate and available to your inspector.

Can I track weight loss by batch?

Yes. Record starting and current weights for each batch.

Can Madeline's set this up?

Yes. Log forms for your plan's control points, drying room tracking, batch weights and lot codes.

Get a plan and a price

Tell us what you make and what you use today. A spreadsheet and a Square account is a fine answer. We reply by email with what we would keep, what we would change and what it costs.

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