Software Solutions for Food Safety

Software tools help ease food safety and HACCP implementation.

Many companies have implemented HACCP and follow Good Manufacturing Practices. They have Standard Operating Procedures (SOPs) in place and existing systems for food safety. Yet products made by companies with HACCP systems have been traced to food borne illness and many recalls from these companies have taken place.
What's wrong? How can illness and recalls be prevented? A more consistent, systematic approach to food safety is required, one that encourages thinking and provides timely information, while managing the many required details. Food safety is more than just filling out forms and using lists. Use a tool to focus and standardize your food safety efforts. Use the doFOODSAFETY software package.

We can help you keep your food safe!
Get assistance in creating your systematic food safety environment. In one place, access your HACCP, SOP, prerequisite, hazard, and record information.

What is doFOODSAFETY?
doFOODSAFETY is a package of Norback, Ley & Associates LLC’s food safety software products. It includes:
- doHACCP Guides processors through designing and implementing an accurate HACCP program. Enables you to quickly build a flow of materials diagram, leads you through documenting the HACCP plan, and fills in the information on all necessary forms. Provides on-line guidance on HACCP and use of the software.

doSOP Records Standard Operating Procedures,- HACCP prerequisites, and ISO requirements for your manufacturing system.

- recordHACCP Provides a quick and easy way to create forms and collect data needed for your record keeping. Contains over 30 model forms that can be changed to meet your needs. Automatically creates a Microsoft™ Access™ database.

- knowHAZARDS Assists with the “Hazard Analysis” part of HACCP. Understand more about the biological, chemical and physical hazards on your ingredients. Includes information on food carriers, control measures, susceptible populations, and consumers at risk. Provides web links to all information sources.

These tools integrate to form a seamless focal point for all food safety efforts. Receive help, where you need it, to aid in food safety plan development with extensive support text. Get doFOODSAFETY!

Available in a combined English/French/European Spanish/Latin American Spanish version. Also modified for the Japanese market.

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 Cod.

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.