For food safety, HACCP (Hazard Analysis and Critical Control Points) has always been the ‘bible’ of those working in the agri-food industry. Manuals, checklists, procedures, frequent checks: a continuous flow of documents and inspections that often risks appearing as a bureaucratic complication. Yet it is precisely from this complexity that opportunities for innovation and scalable business models can arise.
More than just data collection
HACCP is not just a set of forms to be filled in or temperatures to be recorded. In reality, behind each manual, there is a process of accompaniment and advice that helps companies to comply with regulations, quality standards and interface with the control authorities. At present, much of this work is done by consultants who provide guidance on how to organise self-control plans, check the supply chain, and manage non-conformities.
But whereas in the past this activity was inevitably linked to live meetings and bundles of papers, today the time is ripe for it to become a SaaS (Software as a Service) system, capable of integrating consultancy, automation and digital processes in a single platform.
The illusion of simple digitisation
True, many start-ups and software tools promise easy solutions: just place a sensor in the refrigerator and temperature control is done. But anyone with experience in the industry knows that keeping the temperature constant is not so obvious: doors are opened and closed, products with different temperatures are put in, there are breakdowns, power cuts and a thousand other variables. An excel sheet or an app is not enough to solve these real problems.
For this reason, innovation must not stop at the installation of IoT devices, but go further, integrating a process that helps the entrepreneur make quick decisions when anomalies occur: automatic notifications, emergency procedures, maintenance instructions and, above all, a system that communicates easily with those who must then certify the company’s compliance.
From paper to added value: smart consulting
HACCP is an area that involves not only hardware (sensors) and software (cloud platforms), but also people. Consultancy is crucial to train employees, maintain a high level of attention and ensure that, when critical issues arise, there is a clear protocol to follow. Imagine a SaaS that not only collects data, but also offers continuous e-learning, personalised advice and links to food safety specialists, available via chat or video conferencing.
This is where the real disruption can arise: transforming a legal obligation into a process of continuous improvement, making life easier for entrepreneurs and offering value-added services that can guarantee quality, transparency and speed.
Some start-ups to watch out for
- Biorsaf (Italy): focuses on digitising HACCP plans and simplifying registration processes, with an integrated approach combining environmental sensors and document management.
- FoodDocs (Estonia): SaaS platform that helps restaurants and producers create and manage self-control plans, with dynamic checklists and a notification system to avoid distractions or delays. It has raised EUR 2 million.
- RizePoint (USA): audit and certification software, designed for large restaurant and retail chains, which enables real-time data tracking and predictive risk analysis. It has raised USD 30 million.
Each of these realities, albeit with different approaches, seeks to automate controls, turning HACCP into a kind of autopilot that does not detract from human intervention, but rather makes it more effective and less tied to sheets of paper.
Towards a new era of food safety
In Italy, the strong culinary tradition and the extraordinary variety of typical products make a quality leap in food safety management even more urgent. We are a country that lives on food, exports excellence and attracts tourists from all over the world precisely because of the quality of our catering. Continuing to manage everything in analogue mode not only slows down processes, but risks making us lose competitiveness in international markets.
If we know how to see HACCP no longer as a ‘necessary evil’, but as an area of innovation and digitalisation, we will be able to catch up with other countries and, perhaps, become a point of reference for those seeking integrated food safety solutions. After all, if there is one place where food safety software can make a difference, it is Italy.
Note to the reader: the author is CEO of Beeco and works with investment funds active in the agritech field, which may have supported or will support some of the start-ups mentioned.
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