JLC Food Safety & HACCP Diagnostic

How strong is your operational HACCP control?

A short self-audit to identify where manual checks, documentation, traceability and management visibility create risk, consume time or make audits harder.

Start the diagnostic

The diagnostic

Start with how the operation really works.

The questions cover temperature records, cold-chain control, HACCP registers, sanitation, traceability, labelling, audits, non-conformities and multi-site control.

TemperatureDocumentsTraceabilityAuditVisibility

7 short sections · approximately 5 minutesConfidential diagnostic

0% complete

01 Business profile and geography

Business typeNumber of locationsApproximate operational complexityMarket or geographical area

02 Temperature and cold-chain control

How do you record temperatures for refrigerators, freezers and cold rooms?How are exceptions and corrective actions managed?

03 Records, sanitation and document control

How do you manage HACCP registers?How do you document cleaning and sanitation?How well controlled are document versions?How do you manage audits and non-conformities?

04 Traceability, lots and labelling

How do you reconstruct product lots, expiry dates and origin?How do you create labels and preparation records?

05 Time, tools and visibility

How much time does HACCP administration take per location?How easily can management review HACCP status and critical issues?How do you control standards and critical issues across locations?Which tools do you currently use?

06 Main operational frustration

You can select more than one option.

Manual temperature checks, alerts or cold-chain controlTime spent on records, documents and audit preparationTraceability, lots, expiry dates, labels or preparation recordsManagement visibility and control across locationsSeveral areas, or the priority is not yet clearAnother operational frustration

07 Where should we send the result?

Full nameWork emailBusiness or groupRole

Would you like to add any context about your situation? (optional)

Your result will also be sent by email.

A diagnosis, not a software catalogue

The result describes the problem. It does not assign a vendor.

JLC maintains the relationship, reviews the context and decides the right next step with the client. Technology content may appear only as a secondary resource when the problem, market and level of fit are sufficiently clear.

01Cold-chain control

Checks, sensors, alerts and corrective actions.

02HACCP workflow

Registers, sanitation and document control.

03Traceability

Lots, expiry dates, labels and preparation records.

04Operational control

Audits, non-conformities and multi-site visibility.

Prefer a direct conversation?

Bring Food Safety control closer to operational decisions.

Book a JLC Food Safety Review