I am sorry if their is a post related to this, I just haven't found what I am looking for. I work in regulatory at a sauce production facility and we are in the middle of converting over to Food Safety Plans. We were able to lump many of our sauces into the same plans due to having the same CCP's, cooking steps, etc. One particular plan has 12 different products in it (these are heated). Three of these products have filed processes. When we write our hazard analysis we always write our products to the government minimum. Example: We state we only have to heat sauces to 163*F but in reality we go above and beyond this heating sauces to between 180-200*F. This way we are covered. In our process filings our minimum fill temp is higher than what is stated in our hazard analysis. So my question is do we have to reference these process filings in our Food Safety Plan? Since according to process filing 163*F cannot be the minimum heating temp but the 163*F covers us on the minimum heating temp by the FDA. Thanks for the help! This has been a debate in my workplace recently.