{"product_id":"haccp-salt-management-system","title":"HACCP Salt Management System","description":"\u003cp\u003e\u003cem\u003eLean by design: a salt HACCP system with metal detection at its centre and none of the cold-chain paperwork a salt line will never use.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eSalt is a low-moisture, low-microbial-risk product, and this system is scoped accordingly. It applies Codex Alimentarius HACCP methodology to salt production, processing and packing, and is deliberately leaner than the frameworks used for higher-risk categories: no freezer or cold-holding logs, and a structure that follows what actually happens on a salt line. CCP-1 is metal detection and foreign body control, carried by its own procedure and a metal detector CCP monitoring record, with the reasoning set out in the Salt HACCP Plan and Study and a hazard analysis and CCP determination worksheet.\u003c\/p\u003e\u003cp\u003eProcess control sits in one place, covering washing, drying, iodisation and anti-caking dosing, with an iodisation dosing and verification record, an anti-caking dosing record, an Iodisation and Dosing Guide and a Metal Detection Guide behind it. A Salt Food Safety Hazards Guide sets out which hazards genuinely apply to the product, and a salt-specific hazards training module puts the same content in front of operators. Raw salt receiving, ambient storage, traceability and recall complete the picture, and the dosing and detection limits given are starting points to confirm against your own equipment.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMetal detection and foreign body control at CCP-1 — sensitivity checks, reject handling and records\u003c\/li\u003e\n\u003cli\u003eIodisation and anti-caking dosing — dose setting, in-line verification and dosing records\u003c\/li\u003e\n\u003cli\u003eWashing and drying process control — the wet stages ahead of packing\u003c\/li\u003e\n\u003cli\u003eRaw salt receiving and supplier approval — incoming inspection, evaluation and rejection\u003c\/li\u003e\n\u003cli\u003eAmbient storage and warehouse control — storage condition, contamination and stock inspection\u003c\/li\u003e\n\u003cli\u003eHygiene prerequisites sized for a salt line — cleaning, personal hygiene, pest control, maintenance and calibration\u003c\/li\u003e\n\u003cli\u003eTraceability, recall readiness and corrective action on non-conforming product\u003c\/li\u003e\n\u003cli\u003eSalt-specific hazard awareness and CCP-monitor competency assessment\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eSalt refiners, iodised-salt packers and food-grade salt processing operations that want a sector-specific system instead of an oversized generic template. The trigger is normally a buyer questionnaire, a food authority inspection or a first audit at which documentation has to match the process on site. You populate a compact set quickly, without carrying hazard categories that do not apply to salt.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876095865172,"sku":"AGS-16-026","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-026_HACCP_SALT.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-salt-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}