{"product_id":"u-s-ready-to-eat-foods-preventive-controls-management-system-21-cfr-117","title":"U.S. Ready-to-Eat Foods Preventive Controls Management System (21 CFR 117)","description":"\u003cp\u003e\u003cem\u003eAn editable food safety documentation system for U.S. makers of ready-to-eat foods, from meals, salads and sandwiches to deli foods, sauces, dips, and cook-chill and cook-freeze products, built on 21 CFR Part 117.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eIn a ready-to-eat plant the most exposed moment comes after the kill step. Between lethality and packaging, product is sliced, assembled, filled, topped, dressed and packed, and any Listeria monocytogenes in the environment can reach it. Some sites have no kill step at all and only assemble. This system centres on that exposure window.\u003c\/p\u003e\n\u003cp\u003eHygienic zoning and raw-to-RTE separation set the ground rules. A post-lethality programme controls the steps between lethality and packaging. The Listeria programme covers risk assessment, prevention, environmental monitoring and the response to positives, with a separate seek-and-destroy harbourage procedure. Shelf life is set with pH and water activity, and an illustrative model covers assembly-only operations with no kill step. A state and local requirements register and attention to vulnerable consumers complete the picture.\u003c\/p\u003e\n\u003cp\u003eThe files summarise 21 CFR Part 117 Subparts B, C, F and G in plain language with the citation, and leave the wording itself to the eCFR. 21 CFR 113, 114, 120, 123, 121 and 101, Part 1 Subpart S, and 9 CFR 416 are used for applicability screening. AGS is independent and is not affiliated with the FDA or USDA FSIS. Regulations are referenced by citation, and no regulation 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 food safety, HACCP and preventive controls manuals, a policy with objectives and KPIs, an applicability assessment and a state and local requirements register.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZoning and lethality:\u003c\/strong\u003e RTE and hygienic zoning, raw-to-RTE separation, cooking, thermal processing, pasteurisation, cooling, chilling and freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePost-lethality steps:\u003c\/strong\u003e handling, slicing, assembly, filling, topping, dressing, mixing and packaging.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eListeria and pathogens:\u003c\/strong\u003e Listeria risk assessment, prevention and harbourage elimination, environmental monitoring and positive response, Salmonella, STEC, other pathogens, and mould and yeast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanitation and supply:\u003c\/strong\u003e SSOPs, allergens, supplier and supply-chain controls, shelf life, storage and transport.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraceability and recall:\u003c\/strong\u003e traceability, recall and complaints.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and assurance:\u003c\/strong\u003e HACCP core, illustrative models, scientific support, a hazard library, inspection readiness, an FSMA gap assessment, a compliance matrix, an implementation guide, a reference library, forms, checklists, training modules, Excel workbooks including an environmental monitoring and Listeria workbook, and a go-live QA review.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eU.S. facilities that manufacture, process, pack or hold ready-to-eat food, including assembly-only operations with no kill step. The food safety team runs the programmes, and the sanitation and environmental monitoring records sit with the people who carry out that work.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based ready meals system, see the HACCP Ready Meals Management System. Fresh-cut produce businesses may prefer the U.S. Fresh-Cut Produce Food Safety Management System (21 CFR 117 \u0026amp; 112).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395121488212,"sku":"AGS-16-048","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-048.png?v=1790973716","url":"https:\/\/agskits.com\/products\/u-s-ready-to-eat-foods-preventive-controls-management-system-21-cfr-117","provider":"Apex Global Solutions","version":"1.0","type":"link"}