HACCP - Steps 2 and 3: product description and intended use
14/04/2023
This guidance document provides detailed information on describing a food product (Step 2) and understanding the intended use and users of the product (Step 3) to develop an effective HACCP system.
Complete product descriptions are a fundamental requirement for developing a HACCP plan. Product information will include all relevant safety information including the product’s composition, processing, packaging, shelf life and storage requirements. Once the nature and characteristics of the product have been identified clearly, products with similar characteristics and processing steps can be grouped and included within a common HACCP plan.
The intended use of the product, along with its description, must be identified and well understood. While the food business might argue that the responsibility for a product that has left the processing facility lies with the next food personnel in the value chain or with the consumer, it still has to ensure that the next business or person has all the information necessary to minimize the risk of foodborne illnesses.
Consult the guidance document to understand how to describe the product (Step 2) and how to identify the intended use and users (Step 3) to:
- develop a full description of food products, including all relevant safety information; and
- describe the intended use and the users (other food business operators or consumers, including vulnerable population groups) of the food products.