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HACCP Product Description Template

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HACCP Product Description Template

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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