{"product_id":"haccp-ready-meals-management-system","title":"HACCP Ready Meals Management System","description":"\u003cp\u003e\u003cem\u003eCook, chill, detect — three critical control points documented to the degree, the minute and the millimetre.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eBuilt for chilled and frozen ready meal production, this system is organised around three explicit critical control points rather than a general hygiene framework. CCP-1 is cooking: core temperature of at least 75°C held for at least 30 seconds. CCP-2 is blast chilling: core to 4°C or below within 90 minutes. CCP-3 is metal detection, at ferrous 1.5 mm, non-ferrous 2.0 mm and stainless steel 2.5 mm. Each step has its own monitoring record, and the Ready Meals HACCP Plan and Study holds the hazard analysis behind them.\u003c\/p\u003e\u003cp\u003eDocumentation then follows the meal past those steps, because a cook-chill product moves through several temperature states before anyone eats it: reheating, hot holding and cold holding all have records of their own. Category risks are procedurised by name — cross-contamination prevention and high-care control, and emergency preparedness and business continuity for chiller failure or utility loss — alongside an equipment, facility and high-care checklist and an annual internal verification. CCP monitors are authorised through a training module before they sign a log, and the stated limits need validating on your own equipment.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCooking at CCP-1 — core temperature, hold time, probe use and action on an undercooked batch\u003c\/li\u003e\n\u003cli\u003eBlast chilling at CCP-2 — the 90-minute window to 4°C, loading discipline and chiller performance\u003c\/li\u003e\n\u003cli\u003eMetal detection at CCP-3 — detector sensitivities, test-piece routines and reject handling\u003c\/li\u003e\n\u003cli\u003eReheating, hot holding and cold holding after the critical steps\u003c\/li\u003e\n\u003cli\u003eHigh-care segregation and cross-contamination prevention — flow, changing discipline and equipment separation\u003c\/li\u003e\n\u003cli\u003eAllergen management on multi-recipe lines — matrix, risk assessment and changeover control\u003c\/li\u003e\n\u003cli\u003eEmergency preparedness and business continuity — chiller failure, utility loss and incident escalation\u003c\/li\u003e\n\u003cli\u003eTraceability and recall — batch records, mock recall and annual system verification\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eChilled and frozen ready meal manufacturers, co-packers and central kitchens running cook-chill or cook-freeze lines. The buying moment is usually a retailer audit, or a scale-up at which informal temperature logs stop standing up to scrutiny. A technical manager populates the plan with their own products, validates the cook and chill limits, and puts a traceable system in front of the auditor.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876095766868,"sku":"AGS-16-024","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-024_HACCP_READY_MEALS.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-ready-meals-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}