Section 7.3.3.1 Product Characteristics

Dear all,

I find the N69 DIS very acceptable so far and in particular, Section 7.3.3.1 on "Product Characteristics" seems to be more implicative than current practices under HACCP.

A HACCP Manual has always been regarded as a living set of documents and the need for continuous improvement is inevitably part of the expectation of the HACCP Team and the Management.

Integration of ISO 14000 into the food safety management is voluntary but expected to be practised where waste management is obviously needed. As for ISO 9000, quality management is a subjective issue and one may not need to be certified in order to have Good Management Practices.

Perhaps, the forum should address each section by section and call for member's comments. Saferpak can act as a discussion forum too since this is still a DIS.

Cheers
Charles Chew