You need to have a production plan that shows the procedures followed during every production process that keeps a product safe. Critical control points (CCP) are the critical procedures that prevent microbial growth. This would include boiling in the water bath for the appropriate length of time. You also want to outline the standard cleaning and hygiene procedures for workers and surfaces within the production facility.
The Hazard Analysis and Critical Control Points plan need to include the food safety procedure, the recipes and the tracking of products. The processing authority can help you develop this plan.
Each food product you make should have a detailed paper trail for each ingredient. A document should outline the in-house handling of ingredients that including the date they enter the kitchen, how they are cared for, the way they are processed, how they are packaged, how they are cared for after processing, and how they are labeled.
You also want a separate detailed paper trail for the distribution of products to customers. These details allow tracking the origin of tainted ingredients so customers can be alerted.