{"product_id":"haccp-sauces-and-dressings-management-system","title":"HACCP Sauces \u0026 Dressings Management System","description":"\u003cp\u003e\u003cem\u003eTwo numbers decide a sauce audit: equilibrium pH and fill temperature. Both are documented here from plan to production record.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eSauce, 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.\u003c\/p\u003e\u003cp\u003eBeside 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.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eAcidification at CCP-1 — equilibrium pH of 4.2 or below, meter calibration, batch checks and out-of-limit action\u003c\/li\u003e\n\u003cli\u003eHot fill and pasteurisation at CCP-2 — fill temperature and hold, closure, and deviation recording\u003c\/li\u003e\n\u003cli\u003eAllergen changeover and label verification at OPRP-1 — egg, mustard, soy and gluten segregation and line clearance\u003c\/li\u003e\n\u003cli\u003eBatch production and mixing — formulation control, weighing and batch identification\u003c\/li\u003e\n\u003cli\u003eWet-process prerequisites — water quality, chemical control, cleaning verification, maintenance and calibration\u003c\/li\u003e\n\u003cli\u003eReceiving and storage — incoming inspection, chilled and dry storage, rejection of non-conforming material\u003c\/li\u003e\n\u003cli\u003eTraceability, recall readiness and internal HACCP audit\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eSauce, 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.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876095930708,"sku":"AGS-16-027","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-027_HACCP_SAUCES_and_DRESSINGS.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-sauces-and-dressings-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}