HACCP (Hazard Analysis Critical Control Points) is a management tool used to identify and control potential hazards of food production and service operations.
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FoodPro’s HACCP Manager is begun by clicking the icon from the Global Recipe program toolbar, or from the receiving instructions line in the Global Inventory program.
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The HACCP Manager includes a starter set of Critical Control Points, and options to create, modify, and duplicate specific instructions for your individual operation.
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HACCP instructions can then be copied to the clipboard and pasted in the Global Recipe Method of Preparation instructions.
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HACCP instructions can also appear on the Receiving Report for critical control points required for item delivery.
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Print HACCP instructions for review to Windows defined printer.
