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