What are the elements that need to be included in the final product specification?
What are the elements that needs to be included in the final product specification? Our product is dumpling with two dipping sauces.
State the desired appearance, texture, and color of the final food product.
Outline the microbial limits that the final food product must meet to ensure safety.
Mention the permissible limits of various chemical parameters for the product.
Hi ;)
From buyers & customers and technical perspective ;
- Product Code
- Product name
- Recipe Number
- Product Legal name
- Final Weight / Average weight
- Ingredients Listing
- Product Breakdown (Ingredient, % and origin)
- Suitability (Vegans, Kosher, HALAL, Diabetics, Vegetarians etc)
- Aprox. number of servings
- Mandatory nutrient information
- Shelf life
- Date & batch coding
- Storage recommendation
- Manufacturing site address
- Allergens Information (handled on site)
- Allergens Statement
- Microbiological Standards
- Scientific species name if applicable
- Packaging information & pallet configuration
- Product Images
- Chemical and physical standards (for example moisture, gluten free parameters etc)
- Aroma, Taste, Appearance, Texture
Product Specification issue date, authorisation, issue date, amendments, no. of pages
;)
I like Dorothy's list best. My specs have a nutrition panel on there as well, but I don't put micro limits on there. Imho if a customer wants to know that kind of info they'll ask, and in 15 years I think I've had maybe a handful of people that requested a spec ask about micros. That's just me tho....
I try not to put anything on a spec sheet that doesn't need to be there.... and keep it to one page.
“When you wish to instruct, be brief; that men's minds take in quickly what you say, learn its lesson, and retain it faithfully. Every word that is unnecessary only pours over the side of a brimming mind.”
― Cicero
I don't provide ingredients breakdown as it's proprietary information. If a customer asks (which happens quite rarely) I give a range, like "milk ingredients more than 99%, bacterial cultures less than 1%"