{"product_id":"haccp-pasta-and-noodles-management-system","title":"HACCP Pasta \u0026 Noodles Management System","description":"\u003cp\u003e\u003cem\u003eFlour, egg and fillings in, dried or pasteurised product out, with laboratory evidence at both ends.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThis system documents HACCP for dried, fresh and filled pasta and noodle manufacture on Codex Alimentarius principles, with GMP and GHP prerequisite programmes underneath. Its plan and study run from ingredient intake through mixing and extrusion to drying, pasteurisation, packing and dispatch, and set three control points that reflect how the product is actually made: CCP-1 metal detection, OPRP-1 drying water activity, and OPRP-2 pasteurisation.\u003c\/p\u003e\u003cp\u003eWhat separates pasta from other cereal-based manufacture is ingredient risk and verification, and this system treats both as named disciplines. Raw material specification and certificate of analysis control is a procedure in its own right, and there are protocols for internal and external laboratory testing, so flour, egg and filling ingredients are specified, evidenced and re-checked rather than assumed. Allergen management runs through the procedures, records and training modules; management responsibility is written together with food defence. Documents are editable, version-controlled and cross-referenced to the plan, and the critical limits are provisional until validated on your own dryers and pasteurisers.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDrying and water activity control at OPRP-1, covering batch process parameters, monitoring and deviation handling\u003c\/li\u003e\n\u003cli\u003ePasteurisation control at OPRP-2 on fresh and filled pasta lines\u003c\/li\u003e\n\u003cli\u003eMetal detection as CCP-1, with verification checks and monitoring records referenced back to the plan\u003c\/li\u003e\n\u003cli\u003eRaw material specification and certificate of analysis control for flour, egg and filling ingredients\u003c\/li\u003e\n\u003cli\u003eInternal and external laboratory testing, from sampling and scheduling through to review of results\u003c\/li\u003e\n\u003cli\u003eAllergen management and cross-contamination prevention across shared mixing, extrusion and packing\u003c\/li\u003e\n\u003cli\u003eForeign body, glass and brittle material control alongside hygiene, cleaning, pest and temperature control\u003c\/li\u003e\n\u003cli\u003eFood defence, traceability and recall readiness, with internal audit and training verification\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eManufacturers of dried, fresh or filled pasta and noodles who need ingredient-to-dispatch HACCP documentation with laboratory testing and allergen control that survive questioning, typically ahead of a customer audit, a retailer listing or a certification assessment. You adapt the plan to your own lines, validate water activity and pasteurisation on site, and end up operating a system where every specification, test result and CCP check has somewhere to live and something to cross-refer to.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876095635796,"sku":"AGS-16-021","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-021_HACCP_PASTA_and_NOODLES.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-pasta-and-noodles-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}