From your menu to a HACCP plan

Your menu already describes most of your food safety risk. The dishes you serve, the ingredients in them, and the allergens they carry are the starting point for both your allergen matrix and your HACCP plan. Paddl uses one menu upload to build both.

Why the menu is the right starting point

A HACCP plan is only useful if it matches what you actually cook and serve. Generic templates miss the dishes that carry your real risk. When the plan is built from your menu and allergens, the hazards and controls reflect your kitchen rather than someone else's.

How it works in Paddl

Upload a menu and Paddl extracts the dishes and their likely allergens for you to confirm. Once the allergen items are imported, it offers to build a HACCP plan as the next step.

1. Upload a menu as a PDF, image, or spreadsheet.

2. Review the extracted dishes and allergens, then import them.

3. Accept the suggestion to build a HACCP plan, or use Build HACCP plan from the Allergens page later.

4. Paddl generates a plan that takes your menu, allergens, equipment, and routines into account.

5. Review the hazards, critical control points, and limits, then publish and assign it for sign-off.

Allergens stay part of the picture

The HACCP generator reads your allergen matrix, so cross-contamination and allergen handling are considered alongside the usual temperature and hygiene controls. Keep the matrix current and your plan has the right context whenever you regenerate or review it.

You still own the plan

Paddl gives you a strong draft, not the final word. A competent person should check the process steps, critical limits, and controls against how your kitchen really runs, edit anything that is off, and approve it before the team relies on it. Review dates keep it current as your menu changes.

This is part of how Paddl connects your records. One menu upload builds your allergen matrix and feeds the HACCP plan your team signs, instead of two separate jobs done from scratch.