{"product_id":"u-s-bakery-haccp-preventive-controls-management-system-21-cfr-117","title":"U.S. Bakery HACCP \u0026 Preventive Controls Management System (21 CFR 117)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. commercial, wholesale and industrial bakeries, combining HACCP with the preventive controls of 21 CFR Part 117.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eTwo bakery questions sit at the centre of this system. Is the bake a real kill step for this product in this oven? And what happens with raw flour, or flour added after baking, where the oven controls nothing? A kill-step validation programme answers the first. A flour programme answers the second, setting the control strategy for raw-flour pathogens by use.\u003c\/p\u003e\n\u003cp\u003eThe documents sit in numbered folders that follow the order in which a bakery builds its system, and each folder carries a short README text file. A bakery food safety manual, a HACCP manual on the NACMCF principles and a preventive controls manual for Part 117 Subparts C and G work together. Every critical limit and kill-step parameter is left as a bracketed placeholder for the bakery to establish.\u003c\/p\u003e\n\u003cp\u003eThe files reference 21 CFR Part 117 and ask you to check the eCFR text before use, the NACMCF HACCP Principles and Application Guidelines (1997), and U.S. allergen law with the FASTER Act 2021, which made sesame a major allergen from January 2023. Temperatures are in degrees Fahrenheit. AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation. Standards are referenced by number and title only, and no standard text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGovernance:\u003c\/strong\u003e the bakery food safety, HACCP and preventive controls manuals, a food safety policy, a HACCP team programme and a PCQI responsibilities module.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlour and materials:\u003c\/strong\u003e flour safety including flour added after the bake, grain, ingredient approval, mycotoxins, receiving and storage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess controls:\u003c\/strong\u003e mixing, fermentation, baking, cooling, slicing, filling, topping, decorating and assembly, with kill-step validation and post-bake ready-to-eat controls.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens and organisms:\u003c\/strong\u003e allergen management and programmes for Salmonella, Listeria, Staphylococcus aureus, Bacillus cereus and mould.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and food safety plan:\u003c\/strong\u003e product description templates, flow diagram models, a hazard analysis procedure with a hazard library, a CCP decision tree, critical limits, monitoring, corrective action, verification, validation and reassessment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModels:\u003c\/strong\u003e illustrative HACCP and process models by bakery product category.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTools and assurance:\u003c\/strong\u003e forms with an index, a master Excel workbook, checklists, training modules, an FDA inspection readiness guide, a Part 117 gap assessment, a regulatory compliance matrix, a reference library, an implementation guide and a 30-day roadmap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCommercial, wholesale, industrial and manufacturing bakeries, small and medium as well as large, making bread, cakes, cookies, crackers, tortillas, pastries, donuts, pies, and filled and frozen bakery products. Food safety and QA managers, HACCP coordinators and PCQIs run it, and consultants who support bakeries can work from it.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based HACCP system for bakery and confectionery, see the HACCP Bakery \u0026amp; Confectionery Management System. For a sector-neutral food safety plan, see the U.S. Preventive Controls for Human Food Management System (21 CFR 117).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395112739156,"sku":"AGS-16-040","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-040.png?v=1790973620","url":"https:\/\/agskits.com\/products\/u-s-bakery-haccp-preventive-controls-management-system-21-cfr-117","provider":"Apex Global Solutions","version":"1.0","type":"link"}