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Adding HACCPs to recipes

HACCP is a process that is designed to prevent, reduce, or eliminate hazards in food products through appropriate controls during production and processing. The Nutritionist Pro Food Labeling product includes a HACCP feature which allows you to add specific Critical Control Points (CCPs) to your recipe.

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Access to this screen is also available if you have purchased Food Labeling.

The HACCP feature works within Nutritionist Pro recipes and includes HACCP categories and CCPs within each category.

The CCP list in the HACCP category list represents the Food and Drug Administration (FDA) minimum requirements from Food Code 1997. CCPs may vary in each county or state; you can modify them as needed.

  1. Click on the Food editor's Recipe tab, and the Recipe HACCPs dialog box appears.
  2. Select a HACCP category from the list. The Available HACCPs field lists HACCPs for the selected category.
  3. Select a HACCP and click . The selected HACCP moves to the Selected HACCPs field in the right pane.
    • Click to remove a HACCP. The item returns to the Available HACCPs field in the left-hand pane.
  4. Click to accept the HACCPs. When the recipe is saved, the selection will be available in the Recipe HACCPs dialog box by clicking .
    • Add or remove HACCPs from the dialog box as appropriate.
    • Click at any time to cancel the operation.
    • The HACCPs appear on the Recipe Report, Nutrition Facts Report, Nutrition Summary Report, Recipe Card Report, and Summary Card Report.
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Print a list of HACCPs with a recipe open by clicking on the toolbar or selecting File/Print from the menu bar. The Food Reports dialog box appears. Select List of critical control points (CCP) on the Food tab.