Product description to include product contact surface
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?
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
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.
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?
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
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. :smile:
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. :smile:
Rgds / Charles.C
I think Yong is right, by food contact surface, the auditor is asking for the type of packaging.
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
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.