{"product_id":"haccp-fruit-and-vegetables-management-system","title":"HACCP Fruit \u0026 Vegetables Management System","description":"\u003cp\u003e\u003cem\u003eFresh produce is never cooked, which leaves the wash tank and the cold room carrying the whole load.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eA Codex-aligned, GMP and GHP-based HACCP programme tailored to fresh and fresh-cut fruit and vegetable operations, covering the route from packhouse intake to dispatch. It is built around the two control points that genuinely govern produce safety: CCP-1 washing and sanitising of produce, monitored through sanitiser concentration and wash records, and CCP-2 cold storage temperature control, logged as a continuous record. Each has its own monitoring form, guidance note and training module, so the control and the explanation of it stay together.\u003c\/p\u003e\u003cp\u003eCoverage extends past the two CCPs into fresh-cut processing and food handling, chemical and sanitiser control, water and ice safety with utilities testing, pest control, allergen and cross-contamination control, and traceability and recall. Cross-referencing is the point of the design: each procedure names the forms it generates and the checklist that verifies it, so nothing is orphaned. A hazard analysis worksheet and a decision-tree CCP determination worksheet are included, so the study can be reworked around your own wash lines, cold rooms and packhouse layout instead of inheriting someone else's assumptions. The files are editable Word carrying document control, revision history and approval blocks, and your own validation is what fixes the provisional limits stated.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eReceiving and supplier approval for fresh produce — condition, temperature and inspection\u003c\/li\u003e\n\u003cli\u003eWashing and sanitising of produce (CCP-1) — sanitiser concentration, contact time and monitoring\u003c\/li\u003e\n\u003cli\u003eCold storage and cold chain (CCP-2) — temperature logging, deviation and corrective action\u003c\/li\u003e\n\u003cli\u003eFresh-cut processing and handling — separating raw from cut product\u003c\/li\u003e\n\u003cli\u003eWater, ice and utilities safety, with testing records\u003c\/li\u003e\n\u003cli\u003eChemical and sanitiser control, cleaning, line checks and verification\u003c\/li\u003e\n\u003cli\u003eTraceability, recall readiness, internal HACCP audit and management review\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eFresh produce packhouses, fresh-cut salad and vegetable processors, and fruit and vegetable distributors who have been asked for HACCP documentation by a retailer or a GFSI-benchmarked auditor. It suits a small technical team with genuine wash and chill control and no paper trail behind it. What they gain is a produce-specific hazard study, two monitored control points with their records, and the verification evidence that makes both checkable by someone else.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876094783828,"sku":"AGS-16-015","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-015_HACCP_FRUIT_and_VEGETABLES.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-fruit-and-vegetables-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}