stepHACCPTM
| Prevent food safety problems with
stepHACCP™. Why? People want the read-to-eat food they consume from restaurants, grocery stores, hospitals, nursing homes, schools, and food service institutions to be safe. But consumers still suffer food borne illness as a result of eating from these retail establishments. The public expects safe "fork ready" food, but it becomes more difficult to provide as
employee turnover increases, consumer expectations increase, and menus become complicated. Anyone serving food directly to consumers faces many food safety challenges. Managing food safety in retail facilities is a complex job and requires organizing many details in planning, training and understanding the hazards involved. Let stepHACCP software from Norback, Ley & Associates LLC ease your food safety management. Allow it to assist with its easy, 'step by step' food safety method. This software guides novices and professionals through creating safer food in a safer kitchen. It leads you through creating a comprehensive HACCP based food safety plan with the knowledge and procedures needed to do the job right. |
stepHACCP was designed to meet the unique food safety requirements of retail establishments. It was built for kitchens and the recipes that come out of them. stepHACCP assumes the kitchen environment where many activities are going on at the same time, yet safe food needs to be prepared every time.
This software lets users lay out their recipes in a series of steps using “drag and drop” boxes. It then uses this flow of materials diagram to attach food safety and recipe information. You click on a step to document what happens at that point in the recipe.
stepHACCP includes reference assistance, where you need it, to aid in food safety plan development. Receive assistance from the 2001 Food Code on creating standard operating procedures. Utilize a powerful hazard identification reference that helps you understand more about the biological, chemical, and physical hazards that exist in food. Use this reference to find problems with specific foods or populations and point to web sites with the latest information on these problems. Reference critical limit suggestions from the 2001 Food Code.
stepHACCP:
Generates the flow diagrams required by HACCP.
Guides the user through the HACCP protocols and their prerequisites.
Organizes HACCP information in a recipe format
Provides a consistent way to communicate food safety information.
Instructs on HACCP fundamentals.
Gives help on each HACCP function.
Links to web sites with the comprehensive information on food borne hazards.
Focuses food safety planning with an easy to use method.
Prints your HACCP plans, standard operating procedures, flow of materials, and recipes.
Find out...
More about stepHACCP features
How food retailers and food processors view their workplaces differently
Food safety for fork ready food is closely tied to the recipe and its ingredients
Retail users receive special assistance with HACCP
System Requirements
Suggested minimum hardware and software requirements are:
|
Computer: |
IBM® PC or 100% compatible, minimum 486/66MHz, Pentium® recommended |
|
Operating system: |
Microsoft® Windows® 95, Windows 98, NT or higher |
|
RAM: |
16 Megabytes (random access memory). |
|
Storage: |
10 Megabytes hard disk space. However, you may need larger storage amounts for your HACCP planning data. |
|
CD drive: |
CD or DVD capable of reading CDs. |
|
Monitor: |
SVGA, 800x600 resolution or better. |
|
Printer: |
Required. Note: The Flow of Materials Diagram may be printed on your Windows printer with your choice of fonts and point sizes. |
|
Mouse: |
Required. |
stepHACCP Manufacturers suggested retail price...$475 US dollars.
Where to purchase our products
Software for creating safer products
|
nla@norbackley.com |