{"product_id":"haccp-snacks-and-grains-management-system","title":"HACCP Snacks \u0026 Grains Management System","description":"\u003cp\u003e\u003cem\u003eControl of what the process creates as well as what arrives contaminated: acrylamide, mycotoxin and metal in one snack system.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eSavoury and grain-based snack manufacturing is covered from grain and oil intake through frying and baking, seasoning, packing and ambient dispatch, applying Codex Alimentarius HACCP on a Good Manufacturing and Good Hygiene Practice foundation. CCP-1 is frying and baking, controlling process safety and acrylamide formation together, with a guideline oil temperature ceiling of 175°C for potato products and monitoring on a fryer and oven temperature and time record. CCP-2 is metal detection, backed by sieve, magnet and filter checks so foreign body control does not rest on the detector alone.\u003c\/p\u003e\u003cp\u003eThree operational prerequisite programmes carry the risks either side of those points: intake mycotoxin and allergen control with certificate of analysis verification at goods inwards, seasoning changeover allergen control for multi-flavour lines, and pack seal and moisture integrity for ambient product. Acrylamide has its own monitoring and sampling record and its own training module, treating the chemical hazard as a process variable rather than a laboratory surprise. A critical limits register, a foreign body and metal detection checklist and a competency question and observation bank support verification and pre-audit readiness. The ceilings quoted stay provisional until validated on your own lines.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eFrying and baking at CCP-1 — oil and oven temperature, time, and the 175°C guideline ceiling for potato products\u003c\/li\u003e\n\u003cli\u003eAcrylamide management — sampling, monitoring and the process levers that reduce formation\u003c\/li\u003e\n\u003cli\u003eMetal detection at CCP-2, with sieve, magnet and filter routines and foreign body checks\u003c\/li\u003e\n\u003cli\u003eGrain and oil intake at OPRP-1 — mycotoxin risk, certificate of analysis checks and supplier approval\u003c\/li\u003e\n\u003cli\u003eSeasoning changeover allergen control — line clearance, sequencing and label verification\u003c\/li\u003e\n\u003cli\u003ePack seal and moisture integrity on ambient shelf-stable product\u003c\/li\u003e\n\u003cli\u003eTraceability, mock recall and pre-audit or regulatory readiness\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eFried and baked savoury snack producers and grain-based snack manufacturers who need acrylamide, mycotoxin and allergen control written down and evidenced. The prompt is often a retailer technical audit, a customer question about acrylamide monitoring, or a certification visit at which fryer process control is checked against the plan. You deploy a cross-referenced system rather than building one from a blank page, then validate its limits on your own products.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876096061780,"sku":"AGS-16-029","price":690.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-029_HACCP_SNACKS_and_GRAINS.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-snacks-and-grains-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}