Food safety & traceability — overview

Also known as: trazabilidad, seguridad alimentaria, APPCC, HACCP, food hygiene, cuaderno de autocontrol.

brasio's kitchen food-hygiene suite gives a bar or restaurant the records a health inspector (Sanidad) asks for — and the "one step back, one step forward" traceability required by EU Regulation 178/2002. It comes in three parts, and each is switched on independently per venue, so you only run what you need.

The three parts

• Ingredient lot/batch traceability — receive larder ingredients (mince, buns, cheese, oil) with their supplier batch number and use-by/best-before date, track stock per lot, and have brasio draw down oldest-expiry-first (FEFO). You get expiry alerts and printable date labels. See Ingredient lots, expiry & FEFO.
• Production batches — define a recipe (e.g. burger patty mix), then run production that consumes the input lots and mints a new traceable batch with its own number, prep date and computed use-by. Any batch traces back to every input lot, and a supplier recall surfaces every batch a bad lot touched. See Production batches & recipes.
• APPCC digital logbook — record fridge/freezer temperatures, cleaning sign-offs and delivery checks against a schedule, with mandatory corrective actions when something fails, and a one-tap cuaderno de autocontrol export for inspectors. See The APPCC logbook.

Turning it on

Each part has its own switch in Admin → Ajustes (Settings):

• Trazabilidad de cocina enables ingredient lots + production batches.
• APPCC / Higiene enables the logbook.

When a part is off, its screens and menu tiles stay hidden, so staff only see what your venue actually uses. An owner or manager flips the switches; once on, you set up your ingredients, recipes and control points and the relevant tiles appear in the admin menu.