{"product_id":"haccp-plant-based-proteins-management-system","title":"HACCP Plant-Based Proteins Management System","description":"\u003cp\u003e\u003cem\u003eHigh-care hygiene and Listeria control for meat and dairy alternatives, documented for a category that reformulates constantly.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eA Codex-aligned HACCP system on a GMP and GHP foundation, written for the formulation and hygiene complexity of plant-based meat, dairy-alternative and formulated protein production. Two things define the category: ready-to-eat product leaving a high-care area, and a specification that changes as fast as the development team can trial it. A High-Care Area and Environmental Monitoring procedure covers zoning, swabbing and escalation of a positive result, while a New Product Development and Change Management procedure keeps reformulation and ingredient substitution inside the food safety system.\u003c\/p\u003e\u003cp\u003eBeneath that sit the controls an auditor asks to see. CCP-1 cooking temperature control has its own monitoring record, supported by a hazard analysis worksheet, a CCP and OPRP monitoring record and the Plant-Based Proteins HACCP Plan. Personnel control runs to medical screening and fitness to work, and laboratory testing is a defined procedure with sampling and result review. Cross-contamination and Listeria control carries its own training module, so what reaches the floor matches the procedure. Critical limits are provisional until confirmed by your own on-site validation.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHigh-care area control and environmental monitoring — zoning, swab routines and response to a Listeria positive\u003c\/li\u003e\n\u003cli\u003eThermal processing at CCP-1 — cooking temperature limits, monitoring and corrective action on a short batch\u003c\/li\u003e\n\u003cli\u003eNew product development and change management — reformulation and specification changes under document control\u003c\/li\u003e\n\u003cli\u003eAllergen management — segregation, changeover discipline and label verification\u003c\/li\u003e\n\u003cli\u003eFitness to work — medical screening, illness reporting and high-care personal hygiene\u003c\/li\u003e\n\u003cli\u003eLaboratory testing and verification — sampling, result review and release decisions\u003c\/li\u003e\n\u003cli\u003eCold chain and storage — receiving temperatures, chilled and frozen storage, cooling and dispatch\u003c\/li\u003e\n\u003cli\u003eTraceability and recall — batch identification, mock recall and internal HACCP audit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003ePlant-based meat, dairy-alternative and formulated protein manufacturers and co-packers running high-care areas — typically a technical lead facing a first retailer audit or a certification visit where Listeria control is examined line by line. You adapt a set already tuned to the category, validate its limits on site, and arrive with a documented system rather than borrowed templates.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876095701332,"sku":"AGS-16-023","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-023_HACCP_PLANT_BASED_PROTEINS.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-plant-based-proteins-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}