For on-site demonstrations





CPoint  now e HACCP
 A Practical Hazard Analysis Critical Control P oint management system
                        Designed to reduce paper work.                        

Simplicity and efficiency are key factors in the implementation of an effective HACCP management system. The new CPoint version, e-haccp offers both. It is a complete and surprisingly cost effective system.

e haccpTM  provides all of the essential elements and traceability that are required by legislating and auditing agencies worldwide. It is certified by the Royal Institute of Public Health and Hygiene (R.I.P.H.H.). It meets the EC Hygiene Directive 93/43/EEC, the Canadian Food Inspection Agency’s FSEP model and other international "Due Diligence" requirements deriving from the joint FAO/WHO Codex Alimentarius Commission (Alinorm 97/13A) guidelines.   The e haccpTM  system includes the auditing elements for HACCP certification as required by certifying bodies worldwide.


l       A major strength of this software is its flexibility. It is highly adaptable to varying national and international regulatory standards.

l        e haccp is designed to readily respond to changing situations. As employee rosters change or customers demand more, as new discoveries, occurrences and challenges emerge or new regulations are adopted, e haccp  allows the user to keep right in step.

Rigidly prescriptive software systems with unyielding formats do not allow the user to readily adapt to new developments or varying circumstances. They also do not allow for a user’s freedom to be constructively creative. This forces an undue reliance on the software developers in matters as simple as the mere appearance of working documents or reports. The user usually becomes inevitably committed to pre-established and often unnecessary maintenance fees. The hidden costs to the user with such lack of flexibility are enormous.

e haccp stands out in contrast to such rigidity. It is extremely flexible, reliable and cost effective. At the same time, it has a demonstrated commitment to the non-negotiable requirements of an effective food safety management system.

The menu and navigation systems of e haccpTM are also very user friendly. There is an efficient combination of command icons and descriptions along with a comprehensive "HELP" index. The user has ready answers to questions on how to use the different tools provided within e haccpTM  .


e haccpTM can be effectively utilized in any establishment irrespective of the size, operating arrangement or economic situation. Considering its many capabilities,    e haccpTM offers an excellent if not the best return on investment in comparison to other systems on the market. The main features of e haccpTM include the essential planning, information entry, tracking, management and reporting tools. It provides:






Compatibility with the Canadian Food Inspection Agency Requirements

e haccpTM   is fully compliant to the HACCP development format recommended under the CFIA-FSEP model.

The CFIA-FSEP model consists of six prerequisite programs and HACCP forms 1 to 10. The following chart shows the e haccpTM provisions for all of these requirements.

CFIA Requirements & Forms

e haccpTM Information Equivalent & Recommendations

Pre requisite Programs (A – F)

Each of the identified Pre-requisite programs can be subjected to automated management within the HACCP planning & execution module.

Alternatively, the policies, procedures, monitoring documents, corrective action & records can be managed through the documents control module.

Form1. Product(s) Description

Under “Definition of Plan”, the “Label Instructions” field may be used to capture this information.

Alternatively this information may be included in the “Description” field.

Form 2. Ingredient Categories

Under “Definition of Plan”, the “Description” field may be used for this.

Alternatively, the ingredients and associated hazards can be shown in the “Terms of Reference” field.

Form 3. Product Process Flow

The “Construct Diagram” & “Flow Chart” sequence may be used.

Form 4. Plant Schematic

Under “Record Keeping”; “Documents”; the “Create New” field may be used.

Alternatively, the “Construct Diagram”, “Flow Chart” sequence within the HACCP Planning Module may be used.

Form 5. Biological Hazards

Form 6. Chemical Hazards

Form 7. Physical Hazards

The “Terms of Reference” field may be used to list the biological, chemical & physical hazards associated with the processing steps.

Form 8. CCP Determination

e haccpTM provides and interactive Decision Tree that is based on the Codex Alimentarius (& FSEP) 4 questions model. Where certain hazards are identified but they are not considered to be critical (e.g. non-CCP items), the FSEP model provides a mechanism that forces the identification of the prerequisite programs for controlling such hazards. A similar mechanism is provided via “Question 5” on the                  e haccpTM  decision tree.

Form 9. Uncontrollable Hazards

Hazards that are not controllable by the operator, along with the identified responsibilities (supplier or consumer), may be shown on the “Terms of Reference” field.

Alternatively, the “Notes” field may be used.

Form 10. HACCP Plan

In the “Report” field, e haccpTM automatically generates the consolidated HACCP Plan with information drawn from all of the fields. The last section is the operating plan.

e haccpTM   offers: 

·       Unlimited types of monitoring records:
Any record type e.g.: calibration, temperature checks, and product tests... Even hand-written records can be scanned and managed within e haccpTM .

·       Unlimited types of Audit Records:
Records of auditing including internal and 3rd party to suit any company's program.

·       Unlimited types of Incident Records:
Any item that goes out of the control limits is regarded as an incident. It allows for observations and system improvements. This raises an incident report, which traces the corrective and preventive actions to the nature of the incident. It is closed when the corrective actions are completed. E.g.: Customer complaints, production, packaging...

·       Multi HACCP plans per facility:
Provides for a site having more than one plan and where similar processes exist, a plan may be copied instead of creating a new plan, thus minimising work load.  

·       Full Flow chart module:
Drawing tool to create: Process flowcharts, Organisation charts, Floor plans, etc.

·       Document and data control
Automatic generation of document and data control.

·       Automatic Corrective Action Trigger
When a critical hazard goes out of control or any unusual thing happens within the program, the system automatically prompts the user to create incident reports and action plans.

·       Verification
All records are automatically verified on completion.

·      Cost Analysis reports
Every Incident report includes the estimated cost element to enable the costing of all out of control items.

·       Multi Language:
Facility to operate e haccpTM in several languages.

·       Tip of the day
A prompt facility showing salient features of the system.

·       Codex cross-reference table:
A check list to ensure the satisfaction of the Codex 7 principles.


 Immediate Benefits of Using e haccpTM:

·      Resource Management
Monitoring of resources needed to satisfy the business operation.

·       Paperless management system:
Automated self-management system.

·       Record traceability:
Automatic tracking of all system elements.

·       Auditable management system:
Readily accessible information repositories with a highly simplified retrieval/review sequence.

·       Effectiveness:
Provided by the built-in mechanisms for ensuring that all non-negotiable food safety management requirements are consistently met.

·       Reliability & Profitability:      Delivered through the consistent control, maintenance and continuous improvement features of e haccpTM .

Intended Users of the e haccp  TM HACCP Software:

e haccpTM is designed for Food and drink producers, manufacturers, retailers, wholesalers, distributors, institutional food service, food handlers, etc. Anyone who is involved in food production, processing or the food service industry would find e haccpTM to be quite useful. Small to large establishments would benefit from this practical and efficient step-by-step paperless food safety management solution. It meets the requirements of HACCP inspection and accreditation bodies world-wide.

Minimum System requirements (Recommended)

Windows® 95, 98, or Windows NT® 4 (sp5); Pentium 166 or higher; 32 MB RAM 20 MB disk space; Super VGA monitor 800x600 or better