The overall goal of this project is to remove the CCP decision making process from food service managers by developing a computer program that determines these automatically. Additionally the program will provide forms for CCP monitoring and SOP forms.
HACCP concepts are difficult to understand by food service managers and even more difficult to implement. Adoption of HACCP by retail food establishments has been especially slowed by these difficulties. Of particular note is the difficulty in identification of hazards specific to an ingredient and then determining the critical control points in a given food flow or recipe.