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A HACCP Notes MODULE 2 PDF

The document outlines the process of describing a finished product and its intended consumer within the HACCP framework. It emphasizes the grouping of similar products for HACCP plans and details the information required in a Finished Product Profile, including product description, technical information, and food safety information. The profile must be signed by a senior person at the facility once completed.

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30 views2 pages

A HACCP Notes MODULE 2 PDF

The document outlines the process of describing a finished product and its intended consumer within the HACCP framework. It emphasizes the grouping of similar products for HACCP plans and details the information required in a Finished Product Profile, including product description, technical information, and food safety information. The profile must be signed by a senior person at the facility once completed.

Uploaded by

GeeVee23
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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HACCP MODULE 2 LESSON 5

Describe the Finished Product and Intended Consumer


-Develop an appropriate description of a nished product group
-De ne the intended use and intended consumer for a given product group
-What does the plant make? Who are they making it for?

Is a HACCP plan needed for each product?


No. Group like products together
Like products have similar processing steps and nished products have similar
characteristics.
Example: Bread can be rye, sliced, small/large. It goes through essentially the same
processing steps and the nished product has the same characteristics so all bread
can use the same HACCP plan. Cake is a di erent product and would need a separate
HACCP plan.

Codex HACCP
Step 2: Describe the nished product
Step 3: De ne the intended use and consumer

First step is to identify the product that is made using a Finished Product Pro le form.

A Finished Product Pro le has 3 types of information:


1. General Product Description
1. Description of Product
2. Intended Use and Customer/Consumer
3. Method of Storage and Distribution - keep general, no speci c
4. Shelf-Life/Traceability information - open or closed codes
1. Open codes can be read by consumer like an expiration date
2. Codes read only by manufacturer/3 digit Julian date adn 1 digit year
2. Technical Information
1. Includes Preservatives, Water activity expressed as Aw, product acidity/PH
2. No need for size descriptions
3. Food Safety Information
1. 3 rows:
1. Potential for customer misuse such as fail to refrigerate
2. Inherent food safety hazards associated with product such as pathogens/
allergens
3. Corresponding control measures/process step such as supplier veri cation,
baking, rapid cooling, allergen control, preventative maintenance and metal
detaction

Once Finished Product Pro le form (the rst of two forms) is complete, it must be
signed by the most senior person at the facility.

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