Physical or Chemical properties that impact food safety BRC HACCP descriptions

Hi There, 

I was hoping someone would be able to help with a BRC action we have to correct. 

BRC have said our description in the HACCP plans are not detailed enough despite having relevant technical specification sheets elsewhere for each product but anyways !! We bottle spirits and they are looking for things in the description such as origin and ingredients which is fine. Its the next bit about physical or chemical properties which would impact food safety. My head is saying N/A because we bottle alcoholic spirits but then I got thinking about the contamination of foreign bodies which would be a physical impact on food safety. 

I'm not sure that should be part of our product description though as the hazard analysis is carried out which mentions where physical or chemical contaminants may arise. 

Hoping someone can help me out.

Thanks :)

Potentially, heavy metals and undeclared allergens could be chemical hazard

I have a rum bottler (glass bottles.)

For BRC they built in the bottle itself (hazards - breakage), topper - metal fragments, etc and the ingredients in the bottle itself.

Thank you both, the example I had seen was about pH and microbiology which made me question what they were looking for. 

I'd document/discuss the alcohol content, as that's a significant factor in considering microbiological hazards. It most likely shows that micro isn't at all significant for you, but it's useful to record it so you can demonstrate that it's been considered. Depending on the actual ABV you're handling, you may be into territory where it is "well known" that there is no prospect of pathogen growth, but I usually stick a few academic references in just to fully substantiate the position - lots of auditors won't ask for it, but you'll get a pedantic one every now and then ;)