A structured home for your HACCP or Safer Food Better Business procedures, temperature and cleaning logs, allergen matrices, food-hygiene training and supplier records โ kept dated, current and ready to show an environmental health officer.
Every food business operator must put in place, implement and maintain a permanent procedure based on the HACCP principles โ identify hazards, set critical control points and limits, monitor them, take corrective action, verify, and keep proportionate records. Small caterers and retailers usually meet this with the Food Standards Agency's Safer Food Better Business pack. Allergen labelling for food prepacked for direct sale is set by Natasha's Law. Complys is where these procedures and their daily records are built, kept and produced on demand.
Legal duty โ Regulation (EC) 852/2004, art 5 (HACCP) ยท Food Safety Act 1990 ยท Food Safety and Hygiene (England) Regulations 2013 ยท FSA Safer Food Better Business ยท Allergen labelling (PPDS) โ "Natasha's Law", in force since 1 October 2021
Keep your HACCP plan or Safer Food Better Business pack structured and versioned, so the current procedure is always to hand.
Record fridge, freezer, cooking and cleaning checks โ dated and stored, ready to show an EHO. You take the readings; Complys keeps the record.
Build a dish-by-dish allergen matrix, keep it current as recipes change, and track staff acknowledgement. See the allergen matrix.
Track Level 2/3 food-hygiene and allergen training for every team member, with expiry alerts, so certificates never quietly lapse.
Hold supplier approvals, specifications and traceability documents, so your due diligence is organised, not scattered.
Everything is dated with reminders and an audit trail, so a hygiene inspection is a case of opening the record, not a scramble.
Food safety looks different across the industry, and Complys has a home for each. For pubs, restaurants, cafes and hotels see hospitality compliance; for producers and processors see food manufacturing compliance; and for shops and forecourts see food retail compliance. Whichever you run, the HACCP procedures, logs, allergen matrices and training work the same way, and you can check your position with the free food hygiene checker.
Yes. Under retained Regulation (EC) 852/2004, food business operators must put in place, implement and maintain permanent procedures based on the HACCP principles, proportionate to the business. Small caterers and retailers commonly meet this using the Food Standards Agency's Safer Food Better Business (SFBB) pack. Complys is where those procedures and their daily records live and stay current.
Complys is a structured home for your food safety records โ it does not automatically monitor temperatures or replace the physical checks. Your team records the temperature, cleaning and opening/closing checks, and Complys keeps them dated, organised and easy to produce for an environmental health officer, alongside your HACCP or SFBB procedures.
Since October 2021, food prepacked for direct sale (PPDS) must carry a full ingredients list with the 14 allergens emphasised โ this is Natasha's Law. Complys lets you build a dish-by-dish allergen matrix, keep it current as recipes change, and have staff acknowledge each version. See the free allergen matrix tool to get started.
The Food Hygiene Rating Scheme looks at hygiene, structure and โ importantly โ confidence in management, which rests heavily on your records. Being able to show a complete, current set of HACCP/SFBB procedures, temperature and cleaning logs and training is exactly what supports a strong rating. Complys keeps that evidence in one place; the rating itself is awarded by your local authority.
Explore: allergen matrix, food hygiene checker, hospitality compliance, food manufacturing, food retail, and the best hospitality compliance software.