{"product_id":"haccp-honey-management-system","title":"HACCP Honey Management System","description":"\u003cp\u003e\u003cem\u003eHACCP documentation shaped around the two questions every honey audit asks: is the honey authentic, and how hot did it get.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThis is a sector-specific HACCP management system for honey processing and packing, built on the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969, 2023 revision) and the seven HACCP principles worked through the twelve-step logic. It follows the real process route, from raw honey intake through liquefaction, filtration, moisture control, filling and labelling, so the hazard analysis, plan and records describe what actually happens on a honey line.\u003c\/p\u003e\u003cp\u003eThe controls are the ones that matter in this trade. HMF formation from overheating is held at CCP-1 with a provisional limit of 45°C and its own monitoring and verification trail. Sugar-syrup adulteration is addressed through C4 sugar, pollen and NMR authenticity testing, and residues are screened as an operational prerequisite at intake. Moisture is measured to prevent fermentation, and labelling carries the infant botulism warning. Documents are editable and cross-referenced to the honey HACCP plan and study, and critical limits are provisional until your own on-site validation confirms them.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eAuthenticity control at intake, using C4 sugar, pollen and NMR screening before honey is released to production\u003c\/li\u003e\n\u003cli\u003eResidue screening for antibiotics and pesticides as an operational prerequisite, backed by supplier approval\u003c\/li\u003e\n\u003cli\u003eLiquefaction and heating at CCP-1, holding temperature to control HMF formation, with testing and deviation handling\u003c\/li\u003e\n\u003cli\u003eMoisture measurement and fermentation prevention through storage conditions and hold decisions\u003c\/li\u003e\n\u003cli\u003eFiltration and foreign body control, including sieve integrity checks and glass and brittle material control\u003c\/li\u003e\n\u003cli\u003eFilling, packing and labelling, including the infant botulism warning and label verification\u003c\/li\u003e\n\u003cli\u003eHygiene prerequisites covering fitness to work, cleaning and sanitation, pest control, water safety, maintenance and calibration\u003c\/li\u003e\n\u003cli\u003eTraceability, recall readiness, CCP-1 heating verification, internal HACCP audit and management review\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eHoney packers, blenders and bottlers facing a date set by a retailer, a certification body or a third-party scheme, who need Codex-based documentation that stands up to questions about heat treatment and provenance. You tailor the drafted system to your own intake sources, tanks and filling lines, validate the critical limits on site, and go into the audit with a plan and the monitoring records that evidence it.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876094882132,"sku":"AGS-16-016","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-016_HACCP_HONEY.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-honey-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}