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.
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.
Three 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.
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.
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.
Pass your next inspection with the records ready
Start free and switch on the food-safety tools your kitchen needs.