8 replies to this topic

[ddgo]

Hi,

 

I've been going through samples of HACCP Plan in this forum but I didn't find a Product Description/ Characteristic that includes Product Contact Surface included in their Product Description.

 

Is this a standard requirement to include Product Contact Surface? An auditor gave us a non-conformity because we weren't able to include this in our Product Characteristic?

 

 

[Charles.C]

Hi,

 

I've been going through samples of HACCP Plan in this forum but I didn't find a Product Description/ Characteristic that includes Product Contact Surface included in their Product Description.

 

Is this a standard requirement to include Product Contact Surface? An auditor gave us a non-conformity because we weren't able to include this in our Product Characteristic?

 

Dear ddgo,

 

I don't quite understand the context of yr query.

 

What is the product ? A detergent ?

 

Rgds / Charles.C

[ddgo]

Hi Charles,

 

We manufacture preserved fruits. The auditor who inspected our site wanted me to add Product contact surface / tools used during the process of making the preserved fruits. This is to be included under product description. Below is my example of the Product Description layout that I am using.

 

e.g. 

 

Product Name: Preserved Banana

Ingredients:

Characteristics:

Method if Preservation

Shelf Life:

Labeling Requirements:

Distribution:

Intended Use:

Target Groups:

Restrictions:

 

The auditor wants use to include Product contact surface. But I think that shouldn't be included right? Its not part of the product.

[ddgo]

I am currently revising our HACCP Plan Manaul...

 

Can anyone help me with the arrangement of the contents ? We have 6 products.

 

Introduction to company

Introduction to HACCP

HACCP Scope

HACCP Team

Definition of terms

Product Description

   Product A

   Product B

   Product C

   Product D

   Product E

   Product F

Flow Diagram

   Product A

   Product B

   Product C

   Product D

   Product E

   Product F

Hazard Analysis

CCP Descision Tree

Verification

Records Keeping

 

Can anyone suggest and comment on this? any correction? Or should each product have a separate manual?

[YongYM]

Hello ddgo:

 

For 'Product contact surface', you can add in the type of packaging (especially the primary packaging material) e.g. glass bottle, laminated plastic film etc.

 

 

I think the arrangement of the sections for your HACCP Manual is ok.

 

 

Yong

Edited by YongYM, 10 February 2015 - 08:08 AM.

[Charles.C]

Dear ddgo,

 

I presume the product Description refered in post3 is same one as in Post4 (ie a HACCP plan page, not a stand-alone Product Specification).

 

Personally I have always used one something like this example although with more concise inputs in some of the boxes.

http://www.fda.gov/F...P/ucm121105.htm

(A few more suggestions for filling-in here –

 product description.png   197.27KB   8 downloads

 

I agree with  you, “tools” seems irrelevant. Yong’s suggestion is maybe a useful auditor compromise.

 

For the haccp plan, I prefer to have a complete, self contained, section for each product (Codex "style"). And maybe saves some auditor page flicking. But it’s mainly a matter of opinion in the end.

 

Rgds / Charles.C

[Snookie]

I think Yong is right, by food contact surface, the auditor is asking for the type of packaging. 

[DPK]

I agree with you that product surfaces should not be included. That is part of the Prerequisite Programs (See AIB GMP Prerequisite Guide - Sanitation Standard Operating Procedures. Here's an outline approved by our customers and certified by AIB. Note: No sanitation procedures in the HACCP Plan.

 

COMPANY INFORMATION

 

ORGANIZATIONAL CHART

 

AIB GMP PREREQUISITE GUIDE

 

HACCP TEAM

 

PRODUCT PROFILE

 

PROCESS FLOW CHART

6.1  STORING OF INGREDIENTS & MATERIALS

6.2  SCALING & MIXING OF INGREDIENTS

6.3  BAKING, TESTING & COOLING OF PRODUCT

6.4  WRAPPING OF PRODUCT & DATE CODING

6.5  METAL DETECTING & LABELING

6.6  STORAGE & SHIPPING OF PRODUCT

 

HAZARD ANALYSIS SUMMARY

 

IDENTIFICATION OF CRITICAL CONTROL POINTS

 

MASTER PLAN

 

CRITICAL CONTROL POINTS MONITORING

 

CCP CORRECTIVE ACTIONS

 

CCP VERIFICATION PROCEDURES

 

DOCUMENTATION & RECORDKEEPING PROCEDURES

 

CRITICAL CONTROL POINT MONITORING LOG

 

HACCP DEVIATION REPORT

 

INGREDIENTS

 

INGREDIENT HAZARDS

 

PRODUCT AND MATERIAL HAZARDS

 

CHEMICAL HAZARDS

 

For Product Description (Profile) this is the format:

 

 

 

General Product Information Description of Product Intended Use and Consumer/Customer Method of Storage and Distribution Shelf Life/Traceability Information: Ingredients   Technical Product Information Preservatives Water Activity & Moisture Content:  Packaging Requirements   Food Safety Information Labeling Instructions Potential for Consumer misuse Describe the potential food safety issues  List any support programs or ingredient product or process parameters 

[DPK]

Charles C is giving you excellent advice. His format for product description is pretty much the same. You do a product profile for each differing product.