12 replies to this topic

[lisiegirl]

Does anyone know the difference between a Finished Product Profile for a HAACP Plan verses a Product Description? And which should I be using? I have found several examples of both, but I am unsure which one I should be using. 

 

For example: Finished Product Profile consists of:

General Product Information

* Description of product

* Intended use and consumer/customer

* Method of storage and distribution

* Shelf-Life

* Traceability Information

Technical Product Information

* Preservatives

* Water activity

* pH

* Packaging requirements

Food Safety Information

* Potential for consumer/customer misuse

* Inherent food safety hazards associated with this product

* Corresponding control measures/process step

 

The Product Description consists of:

Facility Name

Product Name

Describe the Product

How is it manufactured

How is it to be used

Special Instructions

Shelf life

General raw materials

Packaging and palletization

Storage and distribution

Customers

 

So my question is which one do I use for my HACCP as I am finding examples of people using one or the other, but not consistently.

 

FYI, we make rigid food contact packaging containers (we are not a filler - bottles only).

 

Thanks so much,

Lisa

[Scotty_SQF]

I've seen them both used myself.  I am currently in packaging and for our HACCP Plan we have the following:  Product/Product Category, Process, Food Safety Characteristics, Customer Use, Target Market/Consumer, General raw materials, Packaging/Palletization, Shelf Life, Storage & Distribution, Technical Information and Food Safety Information.  This was sufficient for our GFSI audit.  

[lisiegirl]

I've seen them both used myself.  I am currently in packaging and for our HACCP Plan we have the following:  Product/Product Category, Process, Food Safety Characteristics, Customer Use, Target Market/Consumer, General raw materials, Packaging/Palletization, Shelf Life, Storage & Distribution, Technical Information and Food Safety Information.  This was sufficient for our GFSI audit.  

 

Awesome, thanks. Can I ask what you title that page? I currently have mine titled as "Finished Product Profile" and then I list all those categories below. I guess does it even matter what we call it as long as the info is there?

[Scotty_SQF]

I title mine the same as yours.  Agree that as long as the info is there it shouldn't matter what the title is.

[Scampi]

A traditional HACCP form 1 is product description so this is what you should be using as it is the one on the two below that is an important factor in determining what the hazards in your process, with your inputs are

 

1. Process and Product Types

1. Important Product Characteristics

1. How it is to be used

1. Packaging                   

1. Shelf Life

1. Where it will be sold

1. Labelling Instructions

1. Special Distribution Controls

 

A finished product profile would be things like, colour, odour, packaging type, storage instructions, organoleptc properties and sales units etc and would be created for the SALES team as the customers will want to know these things first 

Edited by Scampi, 28 June 2022 - 03:05 PM.

[lisiegirl]

A traditional HACCP form 1 is product description so this is what you should be using as it is the one on the two below that is an important factor in determining what the hazards in your process, with your inputs are

 

1. Process and Product Types

1. Important Product Characteristics

1. How it is to be used

1. Packaging                   

1. Shelf Life

1. Where it will be sold

1. Labelling Instructions

1. Special Distribution Controls

 

A finished product profile would be things like, colour, odour, packaging type, storage instructions, organoleptc properties and sales units etc and would be created for the SALES team as the customers will want to know these things first 

 

So would you include the finished product profile in your HACCP or just the product description?

[Scampi]

I would just include the product description

 

 

You could include the finished product profile in your specifications

[Charles.C]

Does anyone know the difference between a Finished Product Profile for a HAACP Plan verses a Product Description? And which should I be using? I have found several examples of both, but I am unsure which one I should be using. 

 

For example: Finished Product Profile consists of:

General Product Information

* Description of product

* Intended use and consumer/customer

* Method of storage and distribution

* Shelf-Life

* Traceability Information

Technical Product Information

* Preservatives

* Water activity

* pH

* Packaging requirements

Food Safety Information

* Potential for consumer/customer misuse

* Inherent food safety hazards associated with this product

* Corresponding control measures/process step

 

The Product Description consists of:

Facility Name

Product Name

Describe the Product

How is it manufactured

How is it to be used

Special Instructions

Shelf life

General raw materials

Packaging and palletization

Storage and distribution

Customers

 

So my question is which one do I use for my HACCP as I am finding examples of people using one or the other, but not consistently.

 

FYI, we make rigid food contact packaging containers (we are not a filler - bottles only).

 

Thanks so much,

Lisa

Hi lisiegirl,

 

Any particular Standard involved ?

 

For traditional haccp, most (Safety) lists are "condensed", probably slightly less than 2nd option.

 

I am curious as to how you determine the shelf life of a plastic bottle. Shelf lives of Plastics have been a "challenged" topic in previous threads.

[Tony-C]

Hi Lisa,

 

I would combine them and take relevant information from both. Information prescribed by CODEX is in the extract from CODEX ALIMENTARIUS GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 2020 revision below.

 

CHAPTER TWO

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION

SECTION 3: APPLICATION

3.2 Describe product (Step 2)

A full description of the product should be developed, including relevant safety information such as composition (i.e. ingredients), physical/chemical characteristics (e.g. aw, pH, preservatives, allergens), processing methods/technologies (heat-treatment, freezing, drying, brining, smoking, etc.), packaging, durability/shelf life, storage conditions and method of distribution. Within businesses with multiple products, it may be effective to group products with similar characteristics and processing steps for the purpose of development of the HACCP plan. Any limits relevant to the food product already established for hazards should be considered and accounted for in the HACCP plan, e.g. limits for food additives, regulatory microbiological criteria, maximum allowed veterinary medicines residues, and times and temperatures for heat treatments prescribed by competent authorities.

 

Kind regards,

Tony

[Charles.C]

Hi Lisa,

 

I would combine them and take relevant information from both. Information prescribed by CODEX is in the extract from CODEX ALIMENTARIUS GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 2020 revision below.

 

CHAPTER TWO

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION

SECTION 3: APPLICATION

3.2 Describe product (Step 2)

A full description of the product should be developed, including relevant safety information such as composition (i.e. ingredients), physical/chemical characteristics (e.g. aw, pH, preservatives, allergens), processing methods/technologies (heat-treatment, freezing, drying, brining, smoking, etc.), packaging, durability/shelf life, storage conditions and method of distribution. Within businesses with multiple products, it may be effective to group products with similar characteristics and processing steps for the purpose of development of the HACCP plan. Any limits relevant to the food product already established for hazards should be considered and accounted for in the HACCP plan, e.g. limits for food additives, regulatory microbiological criteria, maximum allowed veterinary medicines residues, and times and temperatures for heat treatments prescribed by competent authorities.

 

Kind regards,

Tony

Hi Tony,

 

Strangely Codex seem to have omitted "intended consumer" within above "including" list. Has caused interpretive confusion in some previous threads here and IMO tends to be "skated over" in many textbooks.

[Tony-C]

Hi Tony,

 

Strangely Codex seem to have omitted "intended consumer" within above "including" list. Has caused interpretive confusion in some previous threads here and IMO tends to be "skated over" in many textbooks.

 

Hi Charles,

 

That is covered in the next section:

3.3 Identify intended use and users (Step 3)

Describe the use intended by the FBO and the expected uses of the product by the next FBO in the food chain or the consumer; the description may be influenced by external information, e.g. from the competent authority or other sources on ways in which consumers are known to use the product other than those intended by the FBO. In specific cases (e.g. hospitals), vulnerable groups of the population may have to be considered. Where foods are being produced specifically for a vulnerable population, it may be necessary to enhance process controls, monitor control measures more frequently, verify controls are effective by testing products, or conduct other activities to provide a high level of assurance that the food is safe for the vulnerable population.

 

 

Kind regards,

Tony

[Charles.C]

Hi Charles,

 

That is covered in the next section:

3.3 Identify intended use and users (Step 3)

Describe the use intended by the FBO and the expected uses of the product by the next FBO in the food chain or the consumer; the description may be influenced by external information, e.g. from the competent authority or other sources on ways in which consumers are known to use the product other than those intended by the FBO. In specific cases (e.g. hospitals), vulnerable groups of the population may have to be considered. Where foods are being produced specifically for a vulnerable population, it may be necessary to enhance process controls, monitor control measures more frequently, verify controls are effective by testing products, or conduct other activities to provide a high level of assurance that the food is safe for the vulnerable population.

 

 

Kind regards,

Tony

Hi Tony,

 

Thks for above.

 

Now I remember my criticisms of the latest 2020 (major) revision.

The text ordering remains as 2009 version however Codex have now been obliged to create a whole box solely for step 3 on their "Diagram 1".

In Practice I anticipate that all haccp users will continue to include step 3 within the customary table developed for step 2. (The text for Step3 has been considerably expanded but IMHO the addition is essentially "bumpf".)

[Tony-C]

Hi Tony,

 

Thks for above.

 

Now I remember my criticisms of the latest 2020 (major) revision.

The text ordering remains as 2009 version however Codex have now been obliged to create a whole box solely for step 3 on their "Diagram 1".

In Practice I anticipate that all haccp users will continue to include step 3 within the customary table developed for step 2. (The text for Step3 has been considerably expanded but IMHO the addition is essentially "bumpf".)

 

Hi Charles,

 

I agree, it does seem to have become somewhat fluffier 

 

Kind regards,

Tony