What this service covers
We develop HACCP plans and support regulatory submissions for reduced-oxygen packaging (ROP) processes, including vacuum packaging and cook-chill methods for refrigerated sauces and related prepared foods. Each product is assessed based on its formulation, finished-product pH, packaging method, cooling procedures, storage conditions, and intended shelf life. We help determine applicable HACCP and variance requirements, prepare documentation, and coordinate submissions with the appropriate regulatory authority.
Scope & deliverables
- ROP Process Assessment
- Product & Process-Flow Review
- Hazard Analysis
- HACCP-Plan Development
- Critical-Control-Point Identification
- Critical Limits
- Monitoring Procedures & Logs
- Corrective-Action Procedures
- Verification & Record-Review Procedures
- Employee Training
- HACCP-Plan, Variance & Special-Process Application Preparation, Submission Coordination & Regulatory-Response Support
- Inspection Preparation
- Renewal & Continuing-Compliance Support
