{"product_id":"haccp-dairy-management-system","title":"HACCP Dairy Management System","description":"\u003cp\u003e\u003cem\u003eTwo temperatures decide whether dairy leaves the plant safe, and this system documents both of them.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eA HACCP management system written for dairy processing rather than adapted from a general food template, running from raw milk intake through pasteurisation to chilled distribution. It rests on Codex Alimentarius HACCP principles with GMP and GHP prerequisites, and the hazard analysis lands where dairy hazards actually sit: CCP1 governs pasteurisation and thermal process control, CCP2 governs cooling and chilled storage. Around them sit procedures for raw milk receiving, storage and temperature control, CIP cleaning and sanitation, water and ice safety, and chemical control.\u003c\/p\u003e\u003cp\u003eThe set is cross-referenced end to end. The dairy Quality Manual sets the frameworks; procedures such as Pasteurisation and Thermal Process Control (CCP1) put them into operation; forms including the Pasteurisation Monitoring Record and the Cooling and Chilled Storage Record capture the evidence; checklists verify it; and guidance and training modules on dairy-specific risk carry the same rules to the floor. Every file carries its document code, revision history and approval fields, so the work is adaptation rather than drafting. Pasteurisation and chilled-storage limits are indicative until your plant validates them against its own thermal and cold-chain data.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRaw milk intake and supplier approval — receiving checks, acceptance criteria and rejections\u003c\/li\u003e\n\u003cli\u003ePasteurisation and thermal process control (CCP1) — limits, monitoring and corrective action\u003c\/li\u003e\n\u003cli\u003eCooling and chilled storage (CCP2) — chill, freezer and cold-chain control through to dispatch\u003c\/li\u003e\n\u003cli\u003eCleaning, sanitation and CIP — cleaning verification and chemical control\u003c\/li\u003e\n\u003cli\u003eAllergen management and cross-contamination control on shared lines\u003c\/li\u003e\n\u003cli\u003eTraceability, product withdrawal and mock recall readiness\u003c\/li\u003e\n\u003cli\u003eCCP verification, internal HACCP audit and management review\u003c\/li\u003e\n\u003cli\u003eHygiene, cold chain and HACCP training for operators and the HACCP team\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eMilk processing plants, cheese and yoghurt makers and dairy packers with a retailer questionnaire or a certification-body HACCP audit in the diary and no written system behind their practice. The buyer is usually a quality manager who already controls pasteurisation properly but cannot show it on paper; afterwards there is a documented plan, a monitoring record for each control point, and a verification trail that reads as one connected system.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876093866324,"sku":"AGS-16-009","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-009_HACCP_DAIRY.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-dairy-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}