Wouldn't it be better to make some structure for this project?
Are we some place in ISO22000 - 7.3. Preliminary steps to enable hazard analysis?
184.108.40.206 Raw materials, ingredient and product-contact materials
Raw materials (from your product description example)
- Raw milk,
-skimmed milk powder
-milk proteins (???)
As a snack yoghurt or as an ingredient for cold RTE (f.ex., in dressingfor pasta salads) Not for cooking.
Thanks for your post.
Sorry if the structure wasn't outlined as we are encouraging members to contribute. I see the structure following Section 7 of ISO 22000 although I have a tendancy to jump around (It is one of my favourite songs) a little bit.
7.1 General - Skipped this
7.2 Prerequisite programmes (PRPs) - we've had contributions on this
So we are here 7.3 Preliminary steps to enable hazard analysis:
220.127.116.11 Characteristics of end products (More contributions welcome - I did this first as our members needed to know a product make up before we move to 18.104.22.168 Raw materials, ingredients and product-contact materials then 7.3.4 Intended use etc. etc.
By the way I did a basic flow diagram (22.214.171.124 Flow diagrams) to give members that are not familiar with the product an idea of the process.
I am not hung up on intended use although I believe that as a snack for children or the old folks would mean that we would want to apply stringent standards/controls.
So if anyone wants to contribute descriptions of ingredients and product-contact materials it would be appreciated:
Skimmed milk powder
Printed Polyethylene terephthalate (PET) Pot
Printed Aluminium foil lid
Including the following as appropriate:
a) biological, chemical and physical characteristics
b) composition of formulated ingredients
d) method of production
e) packaging and delivery methods
f) storage conditions and shelf life
g) preparation and/or handling before processing
h) food safety-related acceptance criteria or specifications