5 replies to this topic

[Ary Muzo]

Hey all,

Can somebody help me with an example of a "product description table' for fresh produce??ex button mushrooms>>>I don't know what to put in and what to not put.

Thanks all

[A.Fattah]

Hi Ary;

 

You may describe it by the following items:

 

- Produced from (Raw Material).

- key Processes .

- Composition.

- Physical, Chemical and Microbiology characteristics.

- Intend of Use.

- ingredient & Chemical Used.

-Customer/Consumer Target Group.

​- Packaging & packaging Materials.

- Storage Conditions.

- Labeling.  

[Charles.C]

Hey all,

Can somebody help me with an example of a "product description table' for fresh produce??ex button mushrooms>>>I don't know what to put in and what to not put.

Thanks all

 

Hi Ary Muzo,

 

It may depend on the intended use of the Table, eg Customer/Regulatory/FS Standard but some typical ideas for a Codex HACCP/NACMCF HACCP purpose are illustrated in this post and its sublink -

 

http://www.ifsqn.com...use/#entry87043

[Ary Muzo]

Thanks a lot for your help,

 

[Dr Vu]

 am not at my desk now but google:

 

FMA_169_Fresh_Produce_HACCP_Obj_1_and_2_Report_Aug_2001

 

 

 its pretty good. Will send it later

[Charles.C]

 am not at my desk now but google:

 

FMA_169_Fresh_Produce_HACCP_Obj_1_and_2_Report_Aug_2001

 

 

 its pretty good. Will send it later

 

Hi Dr Vu,

 

I guess you refer to this document -

 

 Generic haccp models Fresh produce,2001.pdf   2.04MB   76 downloads

 

The (not unusual) difficulty with this thread is that actual product/process of interest is unknown.

 

The Product Description in attachment (eg pg 34) is usefully multi-functional/generic although oriented to items minimally processed post farmgate.

 

At that time (2001) it's interesting to see the beginning of awareness of  E.coli O157 potential in fresh produce. How times have changed !