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HACCP Product Description Template

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HACCP Product Description Template

Audit

Scope of the HACCP analysis:

(Where does the process under review begin and end). Include key steps: receipt, storage, batching, cooking, pasteurisation, retorting, etc.

Purpose of the HACCP analysis:

(What hazards are you seeking to identify and control – safety (microbial, physical and chemical). Is it a customer requirement to also control quality?

Product description:

(A brief description of the product / product group and how it is presented)

Composition:

(Statement of ingredients, where applicable)

Method of preservation:

(What methods are used to ensure the product meets its shelflife, for example acidification, freezing, Cook / chill, packaging)

Packaging – Primary:

(Unit of sale packaging, for example size, grade of material)

Packaging – secondary carton / shipper:

(Packaging that product is transported in or upon, for example – shipping carton, pallet, pallecon)

Storage conditions:

(Condition under which the finished product is to be held prior to dispatch and held by the customer – chilled, frozen, including the temperature range)

Distribution method:

(Condition under which the finished product is to be transported to the customer – chilled, frozen, including the temperature range)

Shelf life:

(Minimum time period before the product exhibits noticeable quality changes or microbial levels unsafe when stored under specified conditions. May also include shelflife after opening – where applicable)

Special labelling:

(Additional labelling, other than required by the FSC to describe the product – Grower code, storage conditions, warnings, customer preparation)

Customer preparation:

(How the product is intended to be prepared by the consumer prior to consumption)

Target population:

(Is The product specifically marketed at a sensitive population, for example infants, the elderly or for general consumption)

Sensitive population:

(Does the product contain ingredients that maybe hazardous to sensitive consumers, for example peanuts, gluten, sulphur dioxide, nitrites, fish etc)

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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.