SQF and Sauce Manufacturing - need resources

Hello everyone,

my background is working in a food manufacturing plant (SQF level 2) producting non-ready to eat dough (bread etc.). I'm now trying to learn about sauce manufacture, some cold fill into sterile containers, considered acidified or acid foods. I'm trying to do this from an SQF standpoint, but all I can find is that this falls under FCS 18, but I don't see any additional requirements. I am very familiar with Module 11, but is there anything else I'm missing? This is a ready-to-eat product and is so different from what I am used to, it seems like there has to be something more specific to this type of food. SQF also states that "some high risk process knowledge" is required, are there any links or resources you might be able to point me to? 

I wanted to make sure I understand this type of manufacture and the risks involved and I am having a hard time finding information on the internet. Not looking to be an expert overnight, but I'd like to have some general knowledge. 

Thank you in advance!

It's FSC 18 for Modules 2 & 11  -- that makes it easy.

You say some "cold"fill - is there any hot fill?

There are professional courses in Acidified, cold and hot fill that you may want to avail yourself of.

I double checked and it looks like cold fill only, no hot fill. I just want to make sure I don't miss something in the SQF code as I am trying to help with a very general gap analysis. 

Thank you!