{"title":"U.S. Food Safety","description":"\u003cp\u003eEditable food safety documentation for U.S. food businesses, built on the FDA and USDA FSIS rules that apply to each type of operation. The systems cover preventive controls under 21 CFR Part 117 and Part 507, sector HACCP under 21 CFR Parts 113, 114, 120 and 123, USDA FSIS meat and poultry HACCP under 9 CFR, Grade A dairy under the PMO, and retail and restaurant operations under the FDA Food Code. Each system is written for one kind of operation, with its own hazard analysis, plans, procedures and records. Regulations are referenced by citation, and no regulation text is included. AGS is independent and is not affiliated with the FDA or USDA FSIS.\u003c\/p\u003e","products":[{"product_id":"u-s-low-acid-canned-foods-management-system-21-cfr-113-108-35","title":"U.S. Low-Acid Canned Foods Management System (21 CFR 113 \u0026 108.35)","description":"\u003cp\u003e\u003cem\u003eAn editable documentation system for U.S. plants that make thermally processed low-acid foods in hermetically sealed containers, built around 21 CFR Part 113 and the registration and process filing rules of 21 CFR 108.35.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA low-acid canned food is safe only if its scheduled process is right and is followed every time. Is the product really low-acid? Is the establishment registered and the process filed? Who is the process authority, and what happens when a retort deviates? This system puts the answers in writing.\u003c\/p\u003e\n\u003cp\u003eIt starts with classification, separating low-acid canned foods from acidified, acid, refrigerated and frozen products, then assesses how Part 113, Part 108 and 21 CFR Part 117 apply, with the 21 CFR 117.5(d) exemption explained. The documents do not set scheduled processes or supply thermal values. Those come from your process authority, and the system records them.\u003c\/p\u003e\n\u003cp\u003eThe files reference 21 CFR Part 113 and 21 CFR 108.35 as shown on the eCFR at the end of August 2026. Binding text is kept apart from FDA guidance, and HACCP is a voluntary layer. AGS is independent and is not affiliated with the FDA or USDA FSIS. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassification and applicability:\u003c\/strong\u003e a product classification decision framework, Part 113 and Part 108 applicability, and a Part 117 applicability assessment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess authority and scheduled processes:\u003c\/strong\u003e process authority engagement, scheduled process control, critical factors, formula control, and heat distribution and heat penetration study records.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal processing:\u003c\/strong\u003e commercial sterility and C. botulinum control, retort operations, and the rule that retort operators work under a person trained at an FDA-recognised school.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContainer integrity and cooling:\u003c\/strong\u003e double seam, glass and retort pouch procedures, a defect classification programme, and cooling and cooling-water control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegistration and filing:\u003c\/strong\u003e records for establishment registration and process filing on Forms FDA 2541, 2541d, 2541f and 2541g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeviations and release:\u003c\/strong\u003e deviation handling under 21 CFR 113.89, hold and release, traceability, and recall under 21 CFR 108.35(f).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSupporting programmes:\u003c\/strong\u003e sanitation, water, suppliers, allergens, food defence and fraud, calibration, maintenance and change.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModels, training and assurance:\u003c\/strong\u003e illustrative HACCP product models, training modules, forms, checklists, an Excel workbook of registers and logs, internal audit, inspection readiness, gap assessment and a 30-day roadmap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFacilities that manufacture, process, package or hold thermally processed low-acid foods in hermetically sealed containers for the U.S. market: canned vegetables, beans, soups, sauces, ready meals, and retort pouch and tray products. It suits plants that work with a process authority. The canned meat and poultry models flag possible USDA FSIS rules, and the canned seafood model adds 21 CFR Part 123.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-style HACCP system for the same product family, see the HACCP Canned \u0026amp; Retort Foods Management System. Acidified products are out of scope here and are covered by the U.S. Acidified Foods Management System (21 CFR 114).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395107299668,"sku":"AGS-16-033","price":890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-033.png?v=1790973560"},{"product_id":"u-s-acidified-foods-management-system-21-cfr-114","title":"U.S. Acidified Foods Management System (21 CFR 114)","description":"\u003cp\u003e\u003cem\u003eAn editable documentation system for U.S. makers of pickles, salsas, relishes, chutneys, sauces and other acidified foods, built around 21 CFR Part 114 with a HACCP programme.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eFor an acidified food, safety rests on pH. The product has to reach its equilibrium pH, the meter that measures it has to be calibrated, and the scheduled process has to come from a process authority. Before any of that, you need to know whether the product is an acidified food at all, an acid food, or a low-acid canned food under different rules.\u003c\/p\u003e\n\u003cp\u003eThe system starts with that classification and a Part 114 and Part 117 applicability assessment. It then covers process authority and scheduled process management, formulation and change control, acidification process control, and pH control with equilibrium pH monitoring and a separate pH meter calibration procedure. Thermal processing, hot-fill-hold and container integrity follow, with sanitation, Listeria control, allergens and a HACCP programme built on Codex and NACMCF HACCP principles.\u003c\/p\u003e\n\u003cp\u003eThe files reference 21 CFR Part 114 as shown on the eCFR at the end of August 2026, with establishment registration and process filing under 21 CFR 108.25 and the applicability of 21 CFR Part 117 decided per facility. AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassification:\u003c\/strong\u003e acid, acidified and low-acid product classification, the Part 114 exclusions, and Part 114 and Part 117 applicability.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess authority and scheduled processes:\u003c\/strong\u003e scheduled process management, formulation and change control, and registration and process filing records on Forms FDA 2541 and 2541e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidification and pH:\u003c\/strong\u003e acidification process and equipment control, a pH control programme tied to each product's scheduled process, equilibrium pH monitoring and pH meter calibration.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal processing and containers:\u003c\/strong\u003e thermal processing, hot-fill-hold, retort documentation, and container and closure integrity for glass, metal and pouch formats.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanitation and hygiene:\u003c\/strong\u003e a sanitation master programme with SSOPs, environmental and Listeria control, and allergen management.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and incidents:\u003c\/strong\u003e a HACCP programme and hazard library, deviation, hold and release, traceability and recall, and food defence and fraud.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModels, training and assurance:\u003c\/strong\u003e illustrative product models, training modules, forms, an Excel workbook of registers and logs, internal audit, inspection readiness, gap assessment and a 30-day plan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003ePickle, sauce, salsa, relish, chutney and other acidified food manufacturers and co-packers, and the food safety consultants who support them. It suits facilities that rely on a process authority for their scheduled processes and want the pH controls, records and HACCP work in one place.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based HACCP system for sauce makers, see the HACCP Sauces \u0026amp; Dressings Management System. Low-acid canned foods are out of scope here and are covered by the U.S. Low-Acid Canned Foods Management System (21 CFR 113 \u0026amp; 108.35).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395107889492,"sku":"AGS-16-034","price":890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-034.png?v=1790973567"},{"product_id":"u-s-grade-a-dairy-haccp-management-system-pmo-2025-revision-ncims","title":"U.S. Grade A Dairy HACCP Management System (PMO 2025 Revision \u0026 NCIMS)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety and HACCP documentation system for U.S. dairy plants, built on the Grade A Pasteurized Milk Ordinance (2025 Revision), NCIMS procedures and 21 CFR Part 117.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe first question for a U.S. dairy plant is which rules it answers to. Grade A plants meet the PMO and its Appendix T, which carries the Part 117 preventive controls requirements, while plants outside Grade A answer to 21 CFR Part 117 directly. This system starts with that decision and builds the rest of the documentation around the answer.\u003c\/p\u003e\n\u003cp\u003eFor Grade A plants it provides PMO and NCIMS compliance programmes, a PMO item-by-item compliance matrix linked to the package documents and forms, and gap assessments against the PMO and NCIMS procedures. Pasteurisation control covers HTST and batch systems, deviations and an operator checklist. Product modules cover cheese, yoghurt and cultured products, ice cream, butter and cream, and dairy ingredients. Each of the seven HACCP principles has its own procedure.\u003c\/p\u003e\n\u003cp\u003eThe PMO and the NCIMS procedures are referenced at their 2025 Revision, and PMO items and appendices are summarised, not reproduced. The HACCP method follows the NACMCF HACCP Principles and Application Guidelines (1997). AGS is independent and is not affiliated with the FDA or the NCIMS. Regulations are referenced by citation. Standards are referenced by number and title only, and no standard text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegulatory applicability:\u003c\/strong\u003e a Grade A versus manufacturing-grade decision guide, Grade A, PMO and NCIMS compliance programmes, and the PMO compliance matrix.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw milk and pasteurisation:\u003c\/strong\u003e raw milk receiving and storage, HTST and batch pasteurisation control, deviations, other thermal processes, cooling and refrigeration.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct modules:\u003c\/strong\u003e cheese (including ageing, brine and Listeria), yoghurt and cultured products, ice cream, butter and cream, and dairy ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePathogens and laboratory:\u003c\/strong\u003e Listeria, Salmonella and other pathogen programmes, and laboratory and testing control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrerequisites and sanitation:\u003c\/strong\u003e prerequisite programmes and SSOPs for the dairy plant.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP:\u003c\/strong\u003e separate procedures for the seven principles, product descriptions, process flows, HACCP and process models, a hazard library and a scientific support register.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTools and assurance:\u003c\/strong\u003e forms, checklists, training modules, Excel workbooks, and PMO and NCIMS gap assessments.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. Grade A fluid milk plants, receiving and transfer stations, cheese plants, cultured and yoghurt makers, frozen dessert plants, butter and cream operations, and whey and dry dairy ingredient processors of all sizes. Owners and senior managers start with the executive summary. HACCP coordinators, pasteuriser operators and laboratory staff work from the programmes, forms and checklists.\u003c\/p\u003e\n\u003cp\u003eThe system starts at raw milk receiving. For a Codex-aligned dairy HACCP system outside the U.S. Grade A framework, see the HACCP Dairy Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395108643156,"sku":"AGS-16-035","price":1090.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-035.png?v=1790973574"},{"product_id":"u-s-juice-haccp-management-system-21-cfr-120","title":"U.S. Juice HACCP Management System (21 CFR 120)","description":"\u003cp\u003e\u003cem\u003eAn editable juice HACCP documentation system for U.S. juice processors, packers and beverage makers, built around 21 CFR Part 120.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eJuice HACCP turns on a few hard questions. Is the operation under Part 120 or Part 117? Does the process achieve the required 5-log reduction in the pertinent microorganism? For citrus, how are surface treatment and end-product E. coli testing handled? Is a cold-pressed juice sold wholesale, or at retail and exempt? This system answers each one in writing.\u003c\/p\u003e\n\u003cp\u003eIt runs from raw produce through washing, extraction, pressing and standardisation of pH and Brix to pasteurisation, high pressure processing and other non-thermal processes, then filling, labelling and cold chain. Pathogen programmes cover Salmonella, E. coli O157:H7 and STEC, Listeria, and C. botulinum in low-acid juice, alongside patulin, other natural toxins, chemical hazards and allergens.\u003c\/p\u003e\n\u003cp\u003eApplicability rests on 21 CFR Part 120 as shown on the eCFR at the end of August 2026, 21 CFR Part 117 Subparts A, B and F, and two FDA guidance documents: Juice HACCP and the FDA Food Safety Modernization Act (December 2021) and the Juice HACCP Hazards and Controls Guidance, First Edition (March 2004). Binding text and guidance are kept apart. AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicability:\u003c\/strong\u003e Part 120 applicability, the FDA regulatory hierarchy, the FSMA preventive controls exemption for Part 120 activities, and the retail-exempt versus wholesale decision for cold-pressed juice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess steps:\u003c\/strong\u003e receiving, washing, extraction, pressing, filtration, clarification, standardisation, blending, thermal processing, pasteurisation, cold chain and filling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eValidation and non-thermal processing:\u003c\/strong\u003e a 5-log pathogen reduction validation module, and high pressure processing and other cold processes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCitrus controls:\u003c\/strong\u003e surface treatment and end-product E. coli testing under 21 CFR 120.25.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHazards:\u003c\/strong\u003e pathogen programmes, patulin and other natural toxins, chemical hazards and allergens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImporters:\u003c\/strong\u003e importer verification under 21 CFR 120.14, including the FSX affirmation code.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and assurance:\u003c\/strong\u003e HACCP core procedures, a Part 120 compliance matrix, gap assessment, inspection readiness, scientific support, a hazard library, illustrative HACCP and process models, forms, checklists, training modules, Excel workbooks, an implementation guide and a 30-day roadmap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. juice processors, packers and re-packers, beverage makers that use juice as an ingredient, cold-pressed juice businesses selling wholesale, and small and medium processors preparing for FDA inspection. HACCP teams use the procedures and forms, and consultants who support juice plants can work from the same set.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based HACCP system for juice, soft drinks and syrups, see the HACCP Beverages Management System. If your range crosses several U.S. frameworks, the U.S. Beverage HACCP \u0026amp; Preventive Controls Management System (21 CFR 117) screens each product first.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395109527892,"sku":"AGS-16-036","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-036.png?v=1790973583"},{"product_id":"u-s-seafood-haccp-management-system-21-cfr-123","title":"U.S. Seafood HACCP Management System (21 CFR 123)","description":"\u003cp\u003e\u003cem\u003eAn editable seafood HACCP documentation system for U.S. processors, repackers, importers and distributors, built around 21 CFR Part 123 and the FDA Fish and Fishery Products Hazards and Controls Guidance.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eSeafood hazards change with the species and the process. Histamine, parasites, Vibrio, natural toxins, chemicals and aquaculture drug residues each need their own control. Under 21 CFR Part 123 the processor has to show how each relevant hazard is handled, with sanitation monitoring and records to back it up. This system sets out that evidence.\u003c\/p\u003e\n\u003cp\u003eIt begins with a Part 123 requirements summary, a section-by-section compliance matrix in Word and Excel, and a gap assessment. A seafood hazard library carries a separate module for each hazard group. Guidance values are labelled as guidance, the histamine module reconciles the Hazards Guide values with those in CPG 540.525, and no critical control points are pre-assigned. Your HACCP team decides them.\u003c\/p\u003e\n\u003cp\u003eThe files reference 21 CFR Part 123 as amended, the FDA Fish and Fishery Products Hazards and Controls Guidance (June 2022 Edition) and CPG 540.525 on decomposition and histamine (November 2024). AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegulatory core:\u003c\/strong\u003e a Part 123 requirements summary, a section-by-section compliance matrix and a gap assessment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHazard programmes:\u003c\/strong\u003e histamine (scombrotoxin), parasites with freezing options labelled as guidance, molluscan shellfish, Vibrio, natural toxins, chemicals and aquaculture drug residues.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrerequisite programmes:\u003c\/strong\u003e supplier approval, receiving, storage, and time and temperature control, among others.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanitation:\u003c\/strong\u003e an SSOP and monitoring records for the eight sanitation areas of Part 123.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraceability and recall:\u003c\/strong\u003e traceability including molluscan shellfish tag retention, and recall.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImporters:\u003c\/strong\u003e importer verification support under 21 CFR 123.12, with notes on how it relates to FSVP.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and assurance:\u003c\/strong\u003e HACCP principle procedures, validation and a scientific support register, reassessment, record control, training, internal audit, management review, illustrative HACCP and process models, forms, checklists, Excel workbooks, an implementation guide, a 30-day roadmap and an inspection readiness guide.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSeafood processors, repackers, importers and distributors covered by Part 123, including shellfish dealers. Retail and food service are out of scope. Each facility needs a Part 123 trained individual, and the training module notes that this person may be an external consultant.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-style seafood HACCP system with histamine, parasite and metal CCPs, see the HACCP Seafood Management System. Retail seafood counters are covered by the U.S. Retail \u0026amp; Supermarket Food Safety Management System (FDA Food Code).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395110347092,"sku":"AGS-16-037","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-037.png?v=1790973592"},{"product_id":"u-s-meat-haccp-management-system-9-cfr-417-416-usda-fsis","title":"U.S. Meat HACCP Management System (9 CFR 417 \u0026 416, USDA FSIS)","description":"\u003cp\u003e\u003cem\u003eAn editable HACCP documentation system for USDA FSIS-inspected beef, pork, lamb and goat establishments, built around 9 CFR Part 417 and the Sanitation SOP rules of 9 CFR Part 416.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eAn inspected meat establishment has to show its hazard analysis, its HACCP plan, its Sanitation SOPs and the records behind them, often with a very small team. This system is written to be practical for a two-person plant. A category selector maps each product to the nine FSIS HACCP processing categories in 9 CFR 417.2, so you know which models and controls apply before you start.\u003c\/p\u003e\n\u003cp\u003eRegulation and guidance are kept apart throughout. The Sanitation SOP programme is set against 9 CFR 416.11 to 416.17. Process controls cover cooking and lethality, stabilisation, cooling and ready-to-eat products, with Listeria under 9 CFR Part 430, STEC in raw beef, and Salmonella. No critical limits are invented: the models leave CCPs and limits for the establishment to decide.\u003c\/p\u003e\n\u003cp\u003eThe files reference 9 CFR Part 417 as shown on the eCFR at the end of August 2026, with 9 CFR 416, 418, 430, 431, 424 and 317 where they apply. Guidance includes the FSIS Cooking Guideline (Revised Appendix A) and Stabilization Guideline (Revised Appendix B), both December 2021, FSIS Directive 10,010.1 Revision 6 (February 2024) and the FSIS HACCP guidebook (October 2020). AGS is independent and is not affiliated with USDA FSIS. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoundations:\u003c\/strong\u003e a regulatory requirements summary, an FSIS meat HACCP manual, policy, HACCP team and prerequisite programmes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanitation SOPs:\u003c\/strong\u003e a Sanitation SOP programme with its records.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess controls:\u003c\/strong\u003e cooking and lethality, stabilisation, cooling and ready-to-eat products.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePathogen programmes:\u003c\/strong\u003e Listeria, STEC in raw beef, Salmonella and other pathogens, with a meat and poultry hazard library.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP principles:\u003c\/strong\u003e hazard analysis, CCP determination, critical limits, monitoring, corrective action, verification, validation, reassessment and recordkeeping, with recall procedures under 9 CFR Part 418.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModels:\u003c\/strong\u003e illustrative HACCP models from beef slaughter to canned meat and repacking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssurance:\u003c\/strong\u003e a gap assessment and compliance matrix workbook, an inspection readiness guide and evidence matrix, forms, checklists, training modules, an implementation guide and a 30-day roadmap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBeef, pork, lamb and goat slaughter and processing establishments of every size, including small and very small plants, raw and ready-to-eat processors, sausage, bacon and jerky makers, and repackers. Consultants who support these plants also use the governance documents. Poultry is outside the main scope, although one model covers raw ground turkey.\u003c\/p\u003e\n\u003cp\u003eFor chicken and turkey establishments, see the U.S. Poultry HACCP Management System (9 CFR 417, 416 \u0026amp; 381, USDA FSIS). For a Codex-based system, see the HACCP Meat \u0026amp; Poultry Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395111100756,"sku":"AGS-16-038","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-038.png?v=1790973601"},{"product_id":"u-s-poultry-haccp-management-system-9-cfr-417-416-381-usda-fsis","title":"U.S. Poultry HACCP Management System (9 CFR 417, 416 \u0026 381, USDA FSIS)","description":"\u003cp\u003e\u003cem\u003eAn editable HACCP documentation system for USDA FSIS-inspected chicken and turkey establishments, from slaughter to cooked and ready-to-eat poultry, built around 9 CFR 417, 416 and 381.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA poultry establishment carries a heavy record load: the HACCP plan, Sanitation SOPs, sanitary dressing, zero faecal checks, chilling and antimicrobial interventions, each with records that meet 9 CFR 417.5. This system covers slaughter under any inspection system (traditional, SIS, NELS, NTIS and NPIS), raw parts and ground poultry, further processing, and cooked and ready-to-eat products.\u003c\/p\u003e\n\u003cp\u003eSlaughter modules cover live bird control, sanitary dressing with NPIS establishment sorting and zero faecal CCP checks, chilling and antimicrobial interventions. For further processing it covers cooking, stabilisation, cooling and post-lethality controls, with Listeria, Salmonella and Campylobacter programmes. FSIS Salmonella policy is handled with care: the documents tell you to confirm its status before relying on any standard.\u003c\/p\u003e\n\u003cp\u003eThe files reference 9 CFR Part 417 as shown on the eCFR in September 2026, with 9 CFR 416, 381, 430, 424, 418 and 500 where they apply. FSIS guidance, including the HACCP guidebook (October 2020), the validation guideline (April 2015) and the generic poultry slaughter and NPIS models, is labelled nonbinding and listed for verification before use. AGS is independent and is not affiliated with USDA FSIS. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegulatory summary:\u003c\/strong\u003e the poultry requirements of 9 CFR 417, 416, 381, 430, 424, 418 and 500, with a status note on the Salmonella framework.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlaughter:\u003c\/strong\u003e live bird control, sanitary dressing, NPIS sorting, zero faecal checks, chilling and antimicrobial interventions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw and further processed poultry:\u003c\/strong\u003e ground poultry and further processed poultry modules.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooked and ready-to-eat:\u003c\/strong\u003e cooking, stabilisation, cooling and post-lethality controls.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePathogens:\u003c\/strong\u003e Listeria, Salmonella and Campylobacter programmes and a hazard control library.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and records:\u003c\/strong\u003e HACCP principle procedures, forms that carry the 9 CFR 417.5 record rules, illustrative HACCP models and process flow models.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssurance:\u003c\/strong\u003e audit checklists, an inspection readiness guide and evidence matrix, a gap assessment, a 9 CFR 417 compliance matrix, training modules, an implementation guide, a scientific support guide and a reference library.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. poultry establishments: chicken and turkey slaughter under any inspection system, raw parts and ground poultry, further processing, and cooked and ready-to-eat poultry. The person with overall authority on site and the HACCP coordinator, who sign the HACCP plan and Sanitation SOPs, have their own starting documents.\u003c\/p\u003e\n\u003cp\u003eFor beef, pork, lamb and goat, see the U.S. Meat HACCP Management System (9 CFR 417 \u0026amp; 416, USDA FSIS). For a Codex-based system, see the HACCP Meat \u0026amp; Poultry Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395112182100,"sku":"AGS-16-039","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-039.png?v=1790973612"},{"product_id":"u-s-bakery-haccp-preventive-controls-management-system-21-cfr-117","title":"U.S. Bakery HACCP \u0026 Preventive Controls Management System (21 CFR 117)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. commercial, wholesale and industrial bakeries, combining HACCP with the preventive controls of 21 CFR Part 117.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eTwo bakery questions sit at the centre of this system. Is the bake a real kill step for this product in this oven? And what happens with raw flour, or flour added after baking, where the oven controls nothing? A kill-step validation programme answers the first. A flour programme answers the second, setting the control strategy for raw-flour pathogens by use.\u003c\/p\u003e\n\u003cp\u003eThe documents sit in numbered folders that follow the order in which a bakery builds its system, and each folder carries a short README text file. A bakery food safety manual, a HACCP manual on the NACMCF principles and a preventive controls manual for Part 117 Subparts C and G work together. Every critical limit and kill-step parameter is left as a bracketed placeholder for the bakery to establish.\u003c\/p\u003e\n\u003cp\u003eThe files reference 21 CFR Part 117 and ask you to check the eCFR text before use, the NACMCF HACCP Principles and Application Guidelines (1997), and U.S. allergen law with the FASTER Act 2021, which made sesame a major allergen from January 2023. Temperatures are in degrees Fahrenheit. AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation. Standards are referenced by number and title only, and no standard text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGovernance:\u003c\/strong\u003e the bakery food safety, HACCP and preventive controls manuals, a food safety policy, a HACCP team programme and a PCQI responsibilities module.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlour and materials:\u003c\/strong\u003e flour safety including flour added after the bake, grain, ingredient approval, mycotoxins, receiving and storage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess controls:\u003c\/strong\u003e mixing, fermentation, baking, cooling, slicing, filling, topping, decorating and assembly, with kill-step validation and post-bake ready-to-eat controls.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens and organisms:\u003c\/strong\u003e allergen management and programmes for Salmonella, Listeria, Staphylococcus aureus, Bacillus cereus and mould.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and food safety plan:\u003c\/strong\u003e product description templates, flow diagram models, a hazard analysis procedure with a hazard library, a CCP decision tree, critical limits, monitoring, corrective action, verification, validation and reassessment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModels:\u003c\/strong\u003e illustrative HACCP and process models by bakery product category.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTools and assurance:\u003c\/strong\u003e forms with an index, a master Excel workbook, checklists, training modules, an FDA inspection readiness guide, a Part 117 gap assessment, a regulatory compliance matrix, a reference library, an implementation guide and a 30-day roadmap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCommercial, wholesale, industrial and manufacturing bakeries, small and medium as well as large, making bread, cakes, cookies, crackers, tortillas, pastries, donuts, pies, and filled and frozen bakery products. Food safety and QA managers, HACCP coordinators and PCQIs run it, and consultants who support bakeries can work from it.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based HACCP system for bakery and confectionery, see the HACCP Bakery \u0026amp; Confectionery Management System. For a sector-neutral food safety plan, see the U.S. Preventive Controls for Human Food Management System (21 CFR 117).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395112739156,"sku":"AGS-16-040","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-040.png?v=1790973620"},{"product_id":"u-s-beverage-haccp-preventive-controls-management-system-21-cfr-117","title":"U.S. Beverage HACCP \u0026 Preventive Controls Management System (21 CFR 117)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. beverage manufacturers and co-packers, built on 21 CFR Part 117 and the special U.S. rules that apply to some beverages.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA beverage range can fall under several sets of U.S. rules at once. Depending on the product, juice HACCP (21 CFR Part 120), acidified foods (21 CFR Part 114), low-acid canned foods (21 CFR Part 113), the bottled water rules of 21 CFR 129 and 165, or the Grade A Pasteurized Milk Ordinance may apply alongside Part 117. Some products sit at the boundary with USDA, TTB or dietary supplement rules.\u003c\/p\u003e\n\u003cp\u003eThis system screens each product before any HACCP work starts. Applicability assessments cover Part 117, juice, acidified, low-acid canned, bottled water, dairy, FDA, USDA and TTB jurisdiction and exemptions, with a category classification matrix. Processing then gets real depth: HTST, hot-fill, UHT and aseptic, high pressure processing, UV, ozone and PEF each have their own programme, and water treatment procedures run from filtration and reverse osmosis to ice and steam.\u003c\/p\u003e\n\u003cp\u003ePart 117 requirements are summarised in plain language with a verification column. The Pasteurized Milk Ordinance is referenced at its 2025 Revision, the NACMCF HACCP Principles and Application Guidelines at their 1997 edition, and FDA guidance sits under a clearly marked nonbinding callout. AGS is independent and is not affiliated with the FDA, USDA or TTB. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegulatory applicability:\u003c\/strong\u003e product-by-product assessments across the U.S. frameworks and a beverage category classification and regulatory review matrix.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrerequisites and sanitation:\u003c\/strong\u003e prerequisite programmes, SSOPs, and CIP and COP.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater treatment:\u003c\/strong\u003e filtration, reverse osmosis, UV, ozone, chlorination, softening, carbon, deionisation, ice and steam.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormulation and process control:\u003c\/strong\u003e ingredients, formulation, pH, Brix, acidity, carbonation, mixing and homogenisation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal and non-thermal processing:\u003c\/strong\u003e HTST, hot-fill, UHT and aseptic, HPP, UV, ozone and PEF.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilling to release:\u003c\/strong\u003e filling and container integrity, cold chain and release, labelling and claims, and shelf life.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygiene and HACCP:\u003c\/strong\u003e environmental monitoring for Listeria and Salmonella, allergens, HACCP core, verification and validation, traceability including FSMA 204, recall, and food defence and fraud.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModels and tools:\u003c\/strong\u003e product description and process flow models, illustrative food safety and juice HACCP plans, forms, checklists, training modules, an Excel workbook, an inspection readiness guide, a gap assessment, a compliance matrix and a reference library.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBeverage manufacturers and co-packers making soft drinks, waters, juices and smoothies, ready-to-drink tea and coffee, dairy and plant-based drinks, energy and protein drinks, powders, concentrates and syrups. Food safety team leaders, PCQIs, juice HACCP-trained individuals and staff who work with a process authority each have their part.\u003c\/p\u003e\n\u003cp\u003eIf your products are mainly juice, the U.S. Juice HACCP Management System (21 CFR 120) goes further on Part 120. For a Codex-based system, see the HACCP Beverages Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395113427284,"sku":"AGS-16-041","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-041.png?v=1790973629"},{"product_id":"u-s-fresh-cut-produce-food-safety-management-system-21-cfr-117-112","title":"U.S. Fresh-Cut Produce Food Safety Management System (21 CFR 117 \u0026 112)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. businesses that wash, cut and pack fresh fruit and vegetables into ready-to-eat fresh-cut products.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eFresh-cut produce has no kill step. Washing can reduce contamination, but wash water can also spread it, and the water used on the farm is not the water used in the plant. The system is built on a short set of stated rules, among them that washing is not a kill step and that agricultural water is not process water.\u003c\/p\u003e\n\u003cp\u003eIt keeps the farm-level duties of the Produce Safety Rule (21 CFR Part 112) apart from the plant-level preventive controls of 21 CFR Part 117 throughout. The wash water material explains how contamination spreads and how to set, monitor and correct wash water parameters, including operating versus critical limits and where to monitor. Unit operations run from sorting, trimming and peeling to cutting, shredding, mixing and salad kits, with post-wash, post-cut and ready-to-eat controls. Cyclospora, leafy greens, melon and onion are treated as named risk areas.\u003c\/p\u003e\n\u003cp\u003eThe files reference 21 CFR Part 117 and Part 112, including subpart E on agricultural water, which has been subject to amendment and is marked for verification. The main guidance source is the FDA Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce (August 2026, final guidance). AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eManuals and applicability:\u003c\/strong\u003e food safety, HACCP, preventive controls and produce safety manuals, with Part 117 and Part 112 applicability assessments.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e agricultural water risk assessment, process water, ice, washing, rinsing, sanitising, wash water management, antimicrobial intervention, and water quality monitoring and treatment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnit operations:\u003c\/strong\u003e sorting, trimming, peeling, cutting, slicing, dicing, shredding, mixing, salads and salad kits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygiene and pathogens:\u003c\/strong\u003e hygienic zoning, environmental monitoring, and programmes for Listeria, Salmonella, STEC, norovirus and hepatitis A, and mould and yeast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and control programmes:\u003c\/strong\u003e HACCP core, prerequisite and control programmes, illustrative models including leafy greens, a scientific support register and a hazard library.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssurance:\u003c\/strong\u003e forms, checklists, training modules, an Excel workbook, an inspection readiness guide, an FSMA gap assessment, a compliance matrix, a reference library, an implementation guide and a final QA checklist to run before you declare the system implemented.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFresh-cut and minimally processed produce businesses, including farms that pack or process produce. Food safety teams use the programmes and forms, and consultants who support fresh-cut operations can work from the same set.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based HACCP system for fruit and vegetables, see the HACCP Fruit \u0026amp; Vegetables Management System. Sites making salads and sandwiches with cooked components may also look at the U.S. Ready-to-Eat Foods Preventive Controls Management System (21 CFR 117).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395114934612,"sku":"AGS-16-042","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-042.png?v=1790973646"},{"product_id":"u-s-frozen-food-preventive-controls-management-system-21-cfr-117","title":"U.S. Frozen Food Preventive Controls Management System (21 CFR 117)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. businesses that make, freeze, store or distribute frozen food, built on 21 CFR Part 117.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eFreezing preserves food, but it does not kill pathogens. A par-fried or breaded product can look cooked when it is not, and a temperature excursion or a re-freeze can undo the controls upstream. This system is built on that principle and puts the jurisdiction question first: does the product fall under the FDA or USDA FSIS?\u003c\/p\u003e\n\u003cp\u003eEach freezing method has its own procedure, including IQF, plate, air blast, cryogenic, spiral and tunnel freezing, with a freezing validation programme. Frozen storage, temperature control and excursion handling, cold chain, transport and thawing follow, with a structured re-freezing risk assessment in place of a blanket rule. For products that are not ready to eat, a separate procedure validates the cooking instructions on the pack. The documents are explicit about what the package does not supply and why.\u003c\/p\u003e\n\u003cp\u003eThe files reference 21 CFR Part 117 as shown on the eCFR at the end of August 2026, to be checked before use. 9 CFR 417, 430, 416, 381, 303 and 412 mark the boundary for meat and poultry products, and 21 CFR 123, 120, 113, 114 and 101 the other boundaries. FDA guidance is referred to by subject, and you record the editions you use. AGS is independent and is not affiliated with the FDA or USDA FSIS. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eManuals and jurisdiction:\u003c\/strong\u003e a food safety manual, HACCP manual and preventive controls manual, with an FDA and USDA jurisdiction assessment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e a freezing programme, freezing validation and a procedure for each freezing method.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage and cold chain:\u003c\/strong\u003e frozen storage, temperature control and excursions, cold chain, transport, thawing and re-freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-freeze processing:\u003c\/strong\u003e cooking, thermal processing, pasteurisation, blanching, cooling, and post-lethality and ready-to-eat controls.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHazards:\u003c\/strong\u003e allergen control and programmes for Listeria, Salmonella and STEC.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct release:\u003c\/strong\u003e traceability, recall, complaints, shelf life and validation of consumer cooking instructions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and assurance:\u003c\/strong\u003e HACCP core, flow models, HACCP, cold chain and freezing validation models, a hazard library, scientific support, inspection readiness, an FSMA gap assessment, a compliance matrix, a reference library, an implementation guide, forms, checklists, training modules and an Excel workbook.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFrozen food manufacturers, processors, packers, and storage and distribution businesses: vegetables, fruit, meals, pizza, dough, seafood, meat and poultry products, bakery, sauces, potatoes, snacks and meal kits. PCQIs, QA managers and senior management each have a defined role.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based HACCP system for the same sector, see the HACCP Frozen Foods Management System. Makers of chilled meals may prefer the U.S. Ready-to-Eat Foods Preventive Controls Management System (21 CFR 117).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395116343636,"sku":"AGS-16-043","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-043.png?v=1790973668"},{"product_id":"u-s-preventive-controls-for-human-food-management-system-21-cfr-117","title":"U.S. Preventive Controls for Human Food Management System (21 CFR 117)","description":"\u003cp\u003e\u003cem\u003eAn editable 21 CFR Part 117 documentation system for any U.S. food facility, built around a written food safety plan and not tied to one sector.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA U.S. food facility under 21 CFR Part 117 has to show its hazard analysis, the preventive controls it chose, how it monitors and verifies them, and how it would recall a product. This system builds that record around a food safety plan template with an owner signature section, and a cross-reference matrix that maps each Part 117 section to the package documents, forms and records.\u003c\/p\u003e\n\u003cp\u003eIt starts with the regulatory framework and an FSMA applicability assessment, then the manual, policy, food safety team and PCQI statement. Prerequisite programmes cover CGMP, hygiene, sanitation, allergens, suppliers, receiving, storage, pest control, chemicals, glass, foreign material, maintenance, calibration, water, waste and traceability. The food safety plan core covers process, sanitation, allergen and supply-chain preventive controls, with monitoring, corrective action, verification, validation, reanalysis and recordkeeping.\u003c\/p\u003e\n\u003cp\u003eThe files map 21 CFR Part 117 section by section and treat 21 CFR Part 1 Subparts H, J, L, O and S and Part 121 as related requirements, with 21 CFR 101, 111, 113, 120 and 123 as boundaries. FDA draft guidance is used as nonbinding reference. AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFramework:\u003c\/strong\u003e regulatory framework, FSMA applicability assessment, food safety and preventive controls manual, policy, food safety team and PCQI statement.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrerequisite programmes:\u003c\/strong\u003e CGMP, hygiene, sanitation, allergens, suppliers, pest control, foreign material, maintenance, calibration, water and traceability.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood safety plan:\u003c\/strong\u003e a plan template, hazard analysis, and process, sanitation, allergen and supply-chain preventive controls.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSupply chain and recall:\u003c\/strong\u003e a supply-chain programme and a written recall plan with a contact and notification structure.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVerification:\u003c\/strong\u003e monitoring, corrective action, verification, validation, reanalysis and recordkeeping.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWider protection:\u003c\/strong\u003e food defence, food fraud, emergency management, internal audit and management review.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTools:\u003c\/strong\u003e forms, checklists, training modules, Excel workbooks for the master register, hazard analysis, cross-reference and gap assessment, a hazard library, an inspection readiness guide, an implementation guide, a 30-day roadmap and a reference library.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. food manufacturers, processors, packers, warehouses, co-packers and private-label makers, and start-ups preparing a first food safety plan. It suits small and medium facilities in any sector, and an existing facility can start with the gap assessment workbook.\u003c\/p\u003e\n\u003cp\u003eEach sector system in this range carries its own preventive controls manual, for example the U.S. Bakery HACCP \u0026amp; Preventive Controls Management System (21 CFR 117) and the U.S. Ready-to-Eat Foods Preventive Controls Management System (21 CFR 117). For Codex HACCP, see the FSMS CodexHACCP-2023.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395117982036,"sku":"AGS-16-044","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-044.png?v=1790973682"},{"product_id":"u-s-retail-supermarket-food-safety-management-system-fda-food-code","title":"U.S. Retail \u0026 Supermarket Food Safety Management System (FDA Food Code)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. supermarkets, grocery and convenience stores and specialty markets, built on the FDA Food Code as adopted by each state or city.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA supermarket runs several food businesses under one roof: deli, bakery, meat, poultry and seafood counters, sushi, produce, prepared foods and rotisserie. Each has its own hazards, and the store answers to a state, county or city health department that may have adopted a different Food Code edition, with local amendments.\u003c\/p\u003e\n\u003cp\u003eA department activation matrix lets each store switch on only the departments it runs, with the matching programmes, checklists and illustrative hazard models. Temperatures and times are left as bracketed fields tied to Food Code sections, so the store enters the values its jurisdiction has adopted. Store names and store numbers appear in every footer, and an implementation roadmap includes a multi-store framework for rollout and oversight across several stores.\u003c\/p\u003e\n\u003cp\u003eThe files reference the FDA Food Code 2022, with the Supplement to the 2022 Food Code (published November 2024, corrected December 2024) where noted. The reference library notes that FDA has since published the 2026 edition and asks the store to confirm sections against the edition its jurisdiction adopted. AGS is independent and is not affiliated with the FDA or any state or local health department. Regulations and the Food Code are referenced by citation, and no regulation or Food Code text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJurisdiction and management:\u003c\/strong\u003e a regulatory jurisdiction assessment, Food Code applicability, person in charge, food protection manager, and document and record control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeople:\u003c\/strong\u003e employee health, hygiene and handwashing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature chain:\u003c\/strong\u003e receiving, storage, preparation, cooking, cooling, reheating, hot and cold holding, date marking, self-service, display and sampling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDepartment programmes:\u003c\/strong\u003e produce, fresh-cut, meat, poultry, seafood, sushi, deli, bakery, prepared foods, rotisserie and grab-and-go, with illustrative department hazard models.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore-wide controls:\u003c\/strong\u003e allergens, sanitation and warewashing, pest, chemicals, foreign material, water and ice, equipment, calibration and transport.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncidents:\u003c\/strong\u003e traceability, recall, complaints, foodborne illness response, special process screening, and food defence and fraud.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTools:\u003c\/strong\u003e forms, checklists, training modules, an Excel workbook, a reference library, a compliance matrix and the implementation roadmap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. supermarkets, grocery and convenience stores, specialty markets and multi-store operators. The person in charge and the food protection manager have defined roles, and head office can use the multi-store framework to oversee several sites.\u003c\/p\u003e\n\u003cp\u003eFor restaurants and food service, see the U.S. Restaurant Food Safety Management System (FDA Food Code). For a Codex-based system, see the HACCP Retail \u0026amp; Wholesale Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395118539092,"sku":"AGS-16-045","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-045.png?v=1790973691"},{"product_id":"u-s-pet-food-animal-feed-preventive-controls-management-system-21-cfr-507","title":"U.S. Pet Food \u0026 Animal Feed Preventive Controls Management System (21 CFR 507)","description":"\u003cp\u003e\u003cem\u003eAn editable documentation system for U.S. pet food and non-ruminant animal feed facilities, built on 21 CFR Part 507, Preventive Controls for Food for Animals.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eAnimal food has its own FDA rule and its own boundary questions. Is the facility a qualified facility, or exempt? How does a human food facility that also makes animal food fit in? Do medicated feed rules apply? This system answers those questions first, then builds the hazard analysis and preventive controls on top.\u003c\/p\u003e\n\u003cp\u003eProcess programmes cover extrusion, pelleting, drying and thermal processing. Product modules cover raw, wet and canned, and frozen pet food, treats and chews, with medicated feed screening and state feed registration. The raw pet food module deals with products that have no kill step. Illustrative models cover dog, cat, puppy and kitten foods, treats, jerky, dental chews and premixes, and poultry, turkey, swine, horse and fish feeds, mineral mixes and protein supplements. Feed for ruminants such as cattle, sheep and goats is out of scope.\u003c\/p\u003e\n\u003cp\u003eThe files map 21 CFR Part 507 by section, and the reference library asks you to check each citation against the eCFR. 21 CFR Part 225 and the Veterinary Feed Directive are used for medicated feed screening, and AAFCO model regulations and state feed laws as an applicability framework only. AGS is independent and is not affiliated with the FDA or AAFCO. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicability and governance:\u003c\/strong\u003e Part 507 applicability, including qualified facility status, exemptions and joint human and animal food facilities, with a manual, policy, food safety team and PCQI programme.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCGMP and prerequisites:\u003c\/strong\u003e sanitation, hygiene, zoning, raw material and supplier programmes, a supply-chain programme, receiving and storage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess control:\u003c\/strong\u003e extrusion, pelleting, drying and thermal processing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct modules:\u003c\/strong\u003e raw, wet and canned, and frozen pet food, treats and chews, medicated feed and VFD screening, and state feed registration.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreventive controls:\u003c\/strong\u003e hazard analysis with hazard libraries, preventive controls, monitoring, corrections, corrective action, verification, validation and reanalysis.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncidents:\u003c\/strong\u003e recall plan, traceability, complaints and adverse event escalation, and food defence and fraud.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModels and tools:\u003c\/strong\u003e illustrative pet food and non-ruminant feed models, forms, checklists, training modules and an Excel workbook.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. pet food and non-ruminant animal feed manufacturers, processors, packers and holders subject to Part 507, including companion animal, livestock and aquaculture feed businesses. Consultants and technical service providers who support animal food facilities can work from the same set.\u003c\/p\u003e\n\u003cp\u003eFor Codex-based systems, see the HACCP Pet Food Management System and the HACCP Animal Feed Management System. Makers of specialty feed ingredients may also look at the FAMI-QS Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395120439636,"sku":"AGS-16-046","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-046.png?v=1790973701"},{"product_id":"u-s-restaurant-food-safety-management-system-fda-food-code","title":"U.S. Restaurant Food Safety Management System (FDA Food Code)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. restaurants and food service, from cafés and quick service to fine dining, catering, central kitchens and ghost kitchens.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA restaurant is inspected against the Food Code as its state, county or city adopted it. The person in charge needs to know the limits for cooking, cooling, reheating and holding, when time can be used in place of temperature, and when a process such as sous vide or reduced oxygen packaging needs a variance or a HACCP plan.\u003c\/p\u003e\n\u003cp\u003eThe documents give the Food Code values with their section citation rather than leaving blank fields, marked as binding where your jurisdiction has adopted them. A jurisdiction assessment records which edition and local amendments apply. A written time as a public health control procedure, a special process assessment and a CCP decision tree sit alongside food category programmes and special operations such as buffets, catering, central kitchens, delivery and ghost kitchens.\u003c\/p\u003e\n\u003cp\u003eThe files cite the FDA Food Code 2022 with Annex 3, and note that FDA has since published a Supplement to the 2022 Food Code and the 2026 Food Code, with the same cited values. Allergens follow FALCPA as amended by the FASTER Act, and juice warning labels follow 21 CFR 101.17(g). AGS is independent and is not affiliated with the FDA or any state or local health department. Regulations and the Food Code are referenced by citation, and no regulation or Food Code text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJurisdiction and people:\u003c\/strong\u003e Food Code applicability, person in charge, food protection manager, employee health, hygiene, handwashing and gloves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature control:\u003c\/strong\u003e receiving, storage and date marking, cooking, cooling, reheating, hot and cold holding, thawing and time as a public health control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood categories:\u003c\/strong\u003e meat, poultry, seafood, sushi and sushi rice, eggs, dairy, produce, fresh-cut, rice and starches, raw and undercooked foods, beverages, ice and water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpecial operations:\u003c\/strong\u003e buffet, catering, central kitchen, delivery and ghost kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP:\u003c\/strong\u003e a HACCP programme, special process assessment, CCP decision tree, critical limits and illustrative HACCP models.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOperations and incidents:\u003c\/strong\u003e sanitation, pest, chemicals, facility and equipment, corrective action, traceability, recall, complaints, foodborne illness response, and food defence and fraud.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTools and assurance:\u003c\/strong\u003e audit and inspection readiness, a hazard library, document control, forms, checklists, training modules, an implementation guide and an Excel workbook.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. restaurants, cafés, quick service and fine dining, caterers, central and commissary kitchens, and ghost kitchens. The person in charge and the food protection manager have their own programmes, and the training modules cover the topics staff are trained on.\u003c\/p\u003e\n\u003cp\u003eFor supermarkets and grocery stores, see the U.S. Retail \u0026amp; Supermarket Food Safety Management System (FDA Food Code). For a Codex-based system for chains, see the HACCP International Restaurant Chains Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395121062228,"sku":"AGS-16-047","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-047.png?v=1790973709"},{"product_id":"u-s-ready-to-eat-foods-preventive-controls-management-system-21-cfr-117","title":"U.S. Ready-to-Eat Foods Preventive Controls Management System (21 CFR 117)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. makers of ready-to-eat foods, from meals, salads and sandwiches to deli foods, sauces, dips, and cook-chill and cook-freeze products, built on 21 CFR Part 117.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eIn a ready-to-eat plant the most exposed moment comes after the kill step. Between lethality and packaging, product is sliced, assembled, filled, topped, dressed and packed, and any Listeria monocytogenes in the environment can reach it. Some sites have no kill step at all and only assemble. This system centres on that exposure window.\u003c\/p\u003e\n\u003cp\u003eHygienic zoning and raw-to-RTE separation set the ground rules. A post-lethality programme controls the steps between lethality and packaging. The Listeria programme covers risk assessment, prevention, environmental monitoring and the response to positives, with a separate seek-and-destroy harbourage procedure. Shelf life is set with pH and water activity, and an illustrative model covers assembly-only operations with no kill step. A state and local requirements register and attention to vulnerable consumers complete the picture.\u003c\/p\u003e\n\u003cp\u003eThe files summarise 21 CFR Part 117 Subparts B, C, F and G in plain language with the citation, and leave the wording itself to the eCFR. 21 CFR 113, 114, 120, 123, 121 and 101, Part 1 Subpart S, and 9 CFR 416 are used for applicability screening. AGS is independent and is not affiliated with the FDA or USDA FSIS. Regulations are referenced by citation, and no regulation text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGovernance:\u003c\/strong\u003e food safety, HACCP and preventive controls manuals, a policy with objectives and KPIs, an applicability assessment and a state and local requirements register.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZoning and lethality:\u003c\/strong\u003e RTE and hygienic zoning, raw-to-RTE separation, cooking, thermal processing, pasteurisation, cooling, chilling and freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePost-lethality steps:\u003c\/strong\u003e handling, slicing, assembly, filling, topping, dressing, mixing and packaging.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eListeria and pathogens:\u003c\/strong\u003e Listeria risk assessment, prevention and harbourage elimination, environmental monitoring and positive response, Salmonella, STEC, other pathogens, and mould and yeast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanitation and supply:\u003c\/strong\u003e SSOPs, allergens, supplier and supply-chain controls, shelf life, storage and transport.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraceability and recall:\u003c\/strong\u003e traceability, recall and complaints.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and assurance:\u003c\/strong\u003e HACCP core, illustrative models, scientific support, a hazard library, inspection readiness, an FSMA gap assessment, a compliance matrix, an implementation guide, a reference library, forms, checklists, training modules, Excel workbooks including an environmental monitoring and Listeria workbook, and a go-live QA review.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. facilities that manufacture, process, pack or hold ready-to-eat food, including assembly-only operations with no kill step. The food safety team runs the programmes, and the sanitation and environmental monitoring records sit with the people who carry out that work.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based ready meals system, see the HACCP Ready Meals Management System. Fresh-cut produce businesses may prefer the U.S. Fresh-Cut Produce Food Safety Management System (21 CFR 117 \u0026amp; 112).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395121488212,"sku":"AGS-16-048","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-048.png?v=1790973716"}],"url":"https:\/\/agskits.com\/collections\/us-food-safety.oembed","provider":"Apex Global Solutions","version":"1.0","type":"link"}