{"product_id":"haccp-bakery-and-confectionery-management-system","title":"HACCP Bakery \u0026 Confectionery Management System","description":"\u003cp\u003e\u003cem\u003eWritten for filled, cream and multi-allergen bakery production, where the bake and the label carry equal risk.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThis system applies the Codex Alimentarius seven principles and twelve steps, with GMP and GHP prerequisites, to bakery and confectionery manufacturing. Three determined control points give it its shape: CCP-1 Baking, for pathogen survival in egg and cream fillings; CCP-2 Sieving and Metal Detection, for foreign-body and metal contamination; and OPRP-1 Allergen Control, for cross-contact and mislabelling. Those are the failures that decide bakery audits, and each is carried through the whole set rather than named once.\u003c\/p\u003e\u003cp\u003eThe chain is deliberate. The manual sets the requirement, a procedure defines the control, a form captures the evidence, a checklist verifies it, a guide explains it on the floor, and a training module builds competence, every link tied by document code. The records are recognisably bakery records: baking and cooking temperature against CCP-1, metal detector and sieve checks against CCP-2, an allergen matrix and assessment built for multi-allergen environments, glass and brittle material register checks, and labelling and artwork control. Critical limits are provisional and are confirmed by your own validation.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBaking and cooking temperature at CCP-1 — pathogen survival in egg and cream fillings, with corrective action\u003c\/li\u003e\n\u003cli\u003eSieving and metal detection at CCP-2 — detector checks, verification and foreign body control\u003c\/li\u003e\n\u003cli\u003eAllergen control at OPRP-1 — cross-contact, the allergen matrix and assessment, and label accuracy\u003c\/li\u003e\n\u003cli\u003eLabelling and artwork control, covering allergen declaration accuracy\u003c\/li\u003e\n\u003cli\u003eGlass and brittle material registers, with equipment and facility control\u003c\/li\u003e\n\u003cli\u003eCooling and storage across chilled, frozen and dry\u003c\/li\u003e\n\u003cli\u003eSupplier approval, goods-inwards receiving and ingredient inspection\u003c\/li\u003e\n\u003cli\u003eTraceability, recall readiness and internal HACCP audit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eBuilt for bakeries, patisseries and confectionery manufacturers producing filled and cream products, typically once a retailer, an environmental health visit or a certification body has asked for evidence. The quality lead who buys it stops drafting allergen and metal-detection paperwork from scratch and starts editing a set that already names the control points, the records that prove them and the verification that closes the loop.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876092850516,"sku":"AGS-16-003","price":790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-003_HACCP_BAKERY_and_CONFECTIONERY.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-bakery-and-confectionery-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}