Hazard definition

 

All hazards defined by the « manager » in central data is linked dynamically with all HACCP studies.

 

Each hazard belongs to a type and has its own severity rating.

 

Hence, an HACCP study can analyze several hazards (allergen, microbiological, organoleptic, physical…)

 

Each hazard is rated as « Food safe » or « Non food safe » and this, throughout analyses or reports generated automatically.

 

A hazard concerns an operation, either a CCP, or controlled by an PRPop.

 

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Unlike a « word processor or spreadsheet » Skill HACCP© Pro allows updating your studies, by adding new hazards and capitalizing work already performed.

Therefore, studies are homogeneous among your different users.