Two numbers decide a sauce audit: equilibrium pH and fill temperature. Both are documented here from plan to production record.
Overview
Sauce, dressing and condiment production runs from mixing and emulsification through thermal processing to filling, and the hazard analysis follows Codex CXC 1-1969 (2023) across the full twelve-step logic. Two hard critical control points come out of it: CCP-1 acidification, at an equilibrium pH of 4.2 or below, and CCP-2 hot fill and pasteurisation. Each has a dedicated monitoring record, and both are explained in working language by an Acidification and pH Control Guide and a Hot Fill and Pasteurisation Guide written for the people taking the readings.
Beside them sits OPRP-1, covering allergen changeover and label verification — the operational control that matters most in a category defined by a named allergen set of egg, mustard, soy and gluten. Batch production and mixing has its own record, so formulation, weighing and batch identity stay traceable back to the Sauces and Dressings HACCP Plan. Wet-process prerequisites are present where the category needs them: water quality, chemical control, cleaning verification, maintenance and calibration. Monitors can be signed off with a competency assessment pack, and the critical limits supplied require validation against your own recipes.
What this system covers
- Acidification at CCP-1 — equilibrium pH of 4.2 or below, meter calibration, batch checks and out-of-limit action
- Hot fill and pasteurisation at CCP-2 — fill temperature and hold, closure, and deviation recording
- Allergen changeover and label verification at OPRP-1 — egg, mustard, soy and gluten segregation and line clearance
- Batch production and mixing — formulation control, weighing and batch identification
- Wet-process prerequisites — water quality, chemical control, cleaning verification, maintenance and calibration
- Receiving and storage — incoming inspection, chilled and dry storage, rejection of non-conforming material
- Traceability, recall readiness and internal HACCP audit
Who it's for
Sauce, dressing, condiment and marinade manufacturers and co-packers running acidified or hot-fill lines. The usual trigger is a customer specification audit, a retail listing demanding a documented HACCP plan, or a technical questionnaire asking how acidification and thermal processing are monitored and recorded. The acidification and thermal-process paperwork, the largest documentation gap in this category, is already drafted and waiting for your validation data.
By document type
Key documents
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Everything you get
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Frequently asked questions
What exactly do I receive?
A downloadable ZIP containing the full set of ready-to-use documents for this toolkit — manuals, procedures, forms, records, checklists, guidance and training material, all in editable Word and Excel format. The exact document count is shown at the top of this page.
Are the documents really editable?
Yes. Every file is native Microsoft Word or Excel — no locked PDFs. Add your logo, change wording, and tailor the content to your organisation. The toolkit is yours to keep and reuse.
Does this certify my organisation?
No. These are documentation toolkits aligned to the relevant standard to help you prepare. Certification itself is issued by an accredited certification body after their audit. Our toolkits give you a strong, audit-ready starting point.
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Do I get updates?
Yes. If we revise this toolkit, you're entitled to the updated version at no extra cost — just contact us with your order details.
What is your refund policy?
Because these are digital products delivered instantly, all sales are final once downloaded. If you have any issue with your files, contact us and we'll make it right. See our Refund Policy for full details.
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