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NEWS RELEASE Contact: Ellen Brophy IDFA Signs Deal with Norback, Ley & Associates for HACCP Software (Washington, D.C. - May 30, 2002) The International Dairy Foods Association (IDFA) recently announced that Norback, Ley & Associates LLC, Middleton, Wis., will continue to provide all IDFA HACCP computer software for the next five years. HACCP software programs are integral parts of the IDFA HACCP Certification Program, a food safety program that guides dairy and juice manufacturers in fully meeting the regulatory requirements for U.S. processing plants."We've received excellent feedback from our members about the software products from Norback, Ley & Associates," said Ellen Brophy, director of educational services and business development, IDFA. "These well-designed HACCP software programs help processors develop and maintain food safety systems in their plants. The software is a crucial part of the IDFA HACCP Certification Program." The two software programs -- IDFA's HACCP Software Program and the learnHACCP Software Program -- are included in all three levels of service within the IDFA HACCP Certification Program: Individual Certification, Program Certification and Comprehensive Certification. The HACCP software includes nearly 30 model dairy HACCP programs. Formed in 1993, Norback, Ley & Associates LLC provides software and services for the food industry, including two lines of PC-based tools that address food safety needs. For more information on the HACCP software or the IDFA HACCP Certification Program, visit the program website at www.IDFAhaccp.org, or contact Ellen Brophy at ebrophy@idfa.org, 202/220-3527. IDFA is the Washington, DC-based organization representing the nation's dairy processing and manufacturing industries, and their suppliers. IDFA is composed of three constituent organizations: Milk Industry Foundation (MIF), National Cheese Institute (NCI) and International Ice Cream Association (IICA). Its 500-plus members range from large multinational corporations to single-plant operations, and represent more than 85% of the total volume of milk, cultured products, cheese, and ice cream and frozen desserts produced and marketed in the United States, an estimated $70-billion industry. |
