HACCP Plan - Potential Customer Misuse

Morning,

I am in the middle of a HACCP plan for food ingredients and per our HACCP plan I should write down "Potential Customer misuse" of the product.

Can I say for packaged food ingredients that potential misuse will be : not identifying contaminated product and using it in production & Use after expiry date.

Your response greatly appreciated.

Sim

Morning,

 

I am in the middle of a HACCP plan for food ingredients and per our HACCP plan I should write down "Potential Customer misuse" of the product.

Can I say for packaged food ingredients that potential misuse will be : not identifying contaminated product and using it in production & Use after expiry date.

 

Your response greatly appreciated.

Sim

Hi Sim,

Slightly confused. I deduce that you are regarding the "Customer" as  yourself ??

.

Not sure what you mean by "middle" of haccp plan. IMEX the hazard you mention is negligible due initial control at receiving.

Perhaps you can clarify the context.

im not sure I understand exactly what you are asking.   

However, my answer is no.   the major goal of a haccp plan is to identify risk in your operation and how you are going to control them.  customer misuse is usually not considered.    Those hazards are not controllable by your facility.  

You can say the your product is not allowed for some specific customers that are allergic to one kind of food

You can say the your product is not allowed for some specific customers that are allergic to one kind of food

Thanks but the problem is that the identity of the "Customer" is unclear. Maybe a Terminology difficulty.

I anticipate that the query relates (somewhere) to the famous CFIA set of haccp documents.

To clarify better, we are 3PL that warehouse and distribute food ingredients, therefore our customers are food manufacturers.

I think the response from Brazil would work.

Thanks but the problem is that the identity of the "Customer" is unclear. Maybe a Terminology difficulty.

 

I anticipate that the query relates (somewhere) to the famous CFIA set of haccp documents.

You can say:

Non allowed for celiac customers....for example

Are you following the CFIA haccp plan model?  Is that why your asking?