{"product_id":"haccp-pet-food-management-system","title":"HACCP Pet Food Management System","description":"\u003cp\u003e\u003cem\u003eSalmonella control for dry and wet pet food, documented from the extruder to the metal detector.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eDry and wet pet food manufacture is judged on one hazard above all others: Salmonella in a low-moisture environment, a risk that reaches the people handling the product as well as the animals eating it. This system applies the Codex Alimentarius seven HACCP principles and twelve steps with full GMP and GHP prerequisite programmes, with its plan and study written around extrusion and retort production.\u003c\/p\u003e\u003cp\u003eThe plan concentrates control at three points. CCP-1 is cooking and extrusion to a validated core temperature of 90°C or above, or a validated F0 retort schedule for wet product. CCP-2 is metal detection, at ferrous 2.0mm, non-ferrous 2.5mm and stainless steel 3.5mm. OPRP-1 is receiving, which requires Salmonella and mycotoxin certificates of analysis on every high-risk lot. A dedicated pet food Salmonella control guide sets out the reasoning behind those choices, and cooling, storage, allergen and label control, traceability and recall are documented around them. The critical limits stay provisional until your own validation of the cook and the retort schedule fixes them.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCooking and extrusion at CCP-1, with validated core temperature, monitoring records and corrective action\u003c\/li\u003e\n\u003cli\u003eRetort processing for wet product, covering the F0 schedule, process records and controlled cooling\u003c\/li\u003e\n\u003cli\u003eMetal detection at CCP-2 at the stated ferrous, non-ferrous and stainless steel sensitivities\u003c\/li\u003e\n\u003cli\u003eReceiving control at OPRP-1, requiring Salmonella and mycotoxin certificates of analysis on high-risk lots\u003c\/li\u003e\n\u003cli\u003eSalmonella control in the low-moisture environment, with a dedicated control guide and cross-contamination prevention after the cook step\u003c\/li\u003e\n\u003cli\u003eStorage, temperature control and dry storage inspection through to dispatch\u003c\/li\u003e\n\u003cli\u003eAllergen and label control, cleaning and sanitation, pest control and chemical control\u003c\/li\u003e\n\u003cli\u003eTraceability, recall readiness, CCP verification and internal HACCP audit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eDry or wet pet food manufacturers and co-packers that need documented Salmonella control across extrusion, retort and metal detection, often triggered by a retailer or brand-owner audit, a certification scheme, or a customer asking how incoming raw materials are cleared for use. Once the framework is tailored and the limits validated, the result is a system in which every high-risk lot, every cook and every detector check leaves a record an auditor can follow.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876095668564,"sku":"AGS-16-022","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-022_HACCP_PET_FOOD.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-pet-food-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}