11 replies to this topic

[charbear]

Can anyone help! I'm looking for an example of a product description that lists the chemical, physical and microbiological properties and I don't know how to incorporate this into what we currently have. This was considered an NC in our recent audit. Thank you :)

[kconf]

Product description???

Please share what you have currently. 

[charbear]

Intended Use:                     Donut, cookie, candy, and pretzel pick up. Also ice cream cone and bottle wrap. Hot dog and sandwich wrap, light   duty deli, basket liner, bakery box liner.                 Unintended usage: Product is not approved for anything but intended use and is not to exceed 180 degrees.                           Shelf Life: 3 years                                             Raw Materials Used: Paper, Wax, Ink                                         Packaging: Bookfold, Master                                           Handling of End Product: Products are single use only.                                     Groups or Users/Consumers: Can be used by any group or private consumer looking for pick-up tissue that meets    the above intended usage criteria.                                         Physical and Chemical Properties: Paper     Wax     Ink     Appearance: Solid     Solid       Liquid       pH: NA       NA       9.0-9.5       Melting/Freezing Point: NA   99-212 *F       NA       Solubility: NA NA     <0.1% (68 *F)     NA       Decomposition Temperature: NA No Data Available     NA       Odor Threshold: NA     NA       NA       Biocumulative Potential: There is no No data available     No data available     evidence to suggest bioaccumulation can                 Occur.                        Persistence and Degradability: Readily No data available     No data available     biodegradable                     Chemical Stability: Stable   Stable        Stable       Possibility of Hazardous Reaction: No No       No                              

This didn't copy/paste the best but you get the idea.

[kconf]

I see. Are you the one who posted having a NC on deli papers for not having microbial, chemical, physical testing? 

[charbear]

So sorry that copy pasted horribly but the list is this:

 

Intended use

Unintended use

Shelf life

Raw materials used

Packaging

Handling of end product

Groups or users/Consumers

 

For physical, chemical and Micro I have this;

Appearance

PH

Melting/Freezing Point

Solubility

Decomp Temp

Odor Threshold

Biocumulative Potential

Persistence and degradability

Chemical Stability

Possibility of Hazardous reaction

[kconf]

I am not sure why you would have to list it in your description. Do you label any warnings like, "Keep away from heat"? 

Do you have any spec sheets? 

[charbear]

I am not sure why you would have to list it in your description. Do you label any warnings like, "Keep away from heat"? 

Do you have any spec sheets? 

In unintended usage we list the not to exceed temp. The spec sheet list the product-size-package- approx weight-cube. I don't know what else I can possibly add?

[kconf]

You could do a risk analysis and then in your COC you can declare that it is in conformance with the requirements, specifications, and drawings applicable to that order. 

Do some testing quarterly on random lots for Yeast/mold, EB, salm, list.

Do you do any EM currently? 

[kconf]

There might not be anything to do for physical and chemical. But you should have data to show why you are not doing anything. 

[charbear]

This wasn't for EM it was for Product Specification?

[kconf]

I know, but if you have a clean history of EM, then you can prove your risk to be minimal. 

[MDaleDDF]

You need a well defined spec sheet that covers intended use, storage parameters, etc.  Then a lab work instruction for path testing that lists path limits, frequency of testing, what to do when limits are exceeded, etc.

K is spot on.