Sauces CCPs

Raw Ingredient Receiving and Quality Inspection

Control Point: Ensure all incoming ingredients (e.g., tomatoes, spices, vinegar) meet safety and quality standards.
InterlinkIQ Feature: Supplier management module tracks incoming shipments, inspections, and testing results (e.g., microbial tests, ingredient specifications).
Monitoring: Automated tracking of inspection data and test results through InterlinkIQ’s material verification system.
Critical Limit: All ingredients must pass quality and safety checks, with data managed through InterlinkIQ’s quality control module.

Control Point: Maintain optimal storage conditions to prevent spoilage and contamination of raw ingredients.
InterlinkIQ Feature: Storage monitoring module tracks real-time temperature, humidity, and pest control measures in storage areas.
Monitoring: Continuous monitoring with automated alerts for temperature or humidity deviations via InterlinkIQ’s environmental control system.
Critical Limit: Storage conditions must meet specified temperature and humidity ranges, managed through InterlinkIQ.

Control Point: Ensure accurate mixing of ingredients to achieve desired flavor profiles and consistency.
InterlinkIQ Feature: Process monitoring module tracks mixing ratios, temperatures, and blending times to ensure product consistency.
Monitoring: Real-time monitoring of mixing processes, logged through InterlinkIQ’s blending control system.
Critical Limit: All ingredient ratios and mixing parameters must meet product specifications, verified through InterlinkIQ’s process control system.

Control Point: Ensure that cooking temperatures and times effectively eliminate harmful microorganisms and achieve the desired product quality.
InterlinkIQ Feature: Thermal processing module tracks cooking temperatures and times in real time.
Monitoring: Continuous logging of time and temperature data via InterlinkIQ’s thermal process control system.
Critical Limit: Cooking parameters must meet safety standards, managed through InterlinkIQ’s process control system.

Control Point: Maintain proper pH levels during sauce production to ensure safety and stability.
InterlinkIQ Feature: pH monitoring module tracks and records pH levels throughout the production process.
Monitoring: Automated alerts for pH deviations are provided through InterlinkIQ’s monitoring system.
Critical Limit: pH levels must remain within specified ranges for safety and quality, verified through InterlinkIQ’s system.

Control Point: Rapidly cool sauces to prevent the growth of microorganisms and preserve product quality.
InterlinkIQ Feature: Cooling monitoring module tracks cooling times and temperatures in real time.
Monitoring: Continuous tracking of cooling parameters with automated alerts for deviations via InterlinkIQ’s cooling control system.
Critical Limit: Cooling must meet specified time and temperature parameters, managed through InterlinkIQ’s system.

Control Point: Ensure proper packaging and sealing to prevent contamination and spoilage of the finished product.
InterlinkIQ Feature: Packaging control module monitors seal integrity, packaging defects, and compliance with food safety standards.
Monitoring: Automated monitoring of packaging processes and real-time alerts for defects, logged through InterlinkIQ’s packaging control system.
Critical Limit: Packaging must be sealed correctly with no defects, managed via InterlinkIQ’s packaging integrity system.

Control Point: Ensure foods are reheated to safe temperatures.
InterlinkIQ Feature: Reheating control module tracks temperature and time during reheating.
Monitoring: Automated monitoring of reheating data, managed through InterlinkIQ.
Critical Limit: Foods must be reheated to at least 75°C, logged in real-time by InterlinkIQ.

Control Point: Ensure all equipment and surfaces are properly cleaned and sanitized.
InterlinkIQ Feature: Sanitation control module schedules and tracks cleaning procedures and chemical concentrations.
Monitoring: Automated validation of cleaning and sanitation procedures via InterlinkIQ, with alerts for non-compliance.
Critical Limit: Cleaning schedules must be adhered to, managed through InterlinkIQ’s sanitation tracking.

Control Point: Ensure finished sauce products are free from metal contaminants.
InterlinkIQ Feature: Metal detection control module tracks detector calibration, operation, and performance.
Monitoring: Continuous tracking of metal detection performance with real-time alerts for any anomalies through InterlinkIQ’s metal detection monitoring system.
Critical Limit: No metal contamination should be detected, verified through InterlinkIQ’s metal detection control system.

Control Point: Ensure finished sauces meet microbial safety, quality, and labeling standards.
InterlinkIQ Feature: Finished product testing module tracks microbial tests, quality assessments, and compliance with labeling regulations.
Monitoring: Automated tracking of test results and real-time alerts for deviations through InterlinkIQ’s product testing system.
Critical Limit: Finished products must pass all safety and quality tests, managed through InterlinkIQ’s product testing module.

Control Point: Ensure full traceability of all raw ingredients and finished sauce products.
InterlinkIQ Feature: Traceability module tracks batch numbers, supplier details, and production data in real time.
Monitoring: Continuous traceability is logged via InterlinkIQ’s system, ensuring quick recall management if necessary.
Critical Limit: 100% traceability is required, with all data captured in InterlinkIQ’s recall and traceability system.