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HACCP Product Description Template

About the HACCP Product Description Template

A HACCP product description template outlines critical details about a food product, including its intended use, processing methods, and potential hazards. It is used to identify and control hazards throughout the food production process and ensure food safety.

Ensuring Food Safety with a HACCP Product Description Template

A HACCP product description template is an essential tool for food manufacturers to ensure food safety. The template outlines critical details about a food product, including its intended use, processing methods, and potential hazards.

The template should include information on the ingredients used in the product, as well as any processing steps, packaging materials, and storage requirements. It should also identify potential hazards that may occur during each step of the production process, such as biological, chemical, and physical hazards.

By using a HACCP product description template, food manufacturers can identify and control hazards throughout the food production process. This helps to prevent contamination, reduce the risk of foodborne illness, and ensure that the product is safe for consumption.

It is essential that food manufacturers regularly review and update their HACCP product description template to reflect changes in the production process or product formulation. This ensures that the template remains an accurate representation of the product and the hazards that may occur during production.

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Preview of the 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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This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.