Describe Product and Identify Intended Use – Tasks 2 & 3

1. Module 4.4 Describe Product and Identify Intended Use – Tasks 2 & 3

2. Objectives To outline the procedure involved in preparing a complete product description To make trainees aware of the importance of an accurate and detailed product description Contents What knowledge is required for a good product description Questions concerning formulation Processing/handling checklists Documenting HACCP Tasks 2 and 3 Objectives and contents Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

3. The team must have a complete understanding of the product, including Details of product composition Details of processing procedures Properties, destination and use of the product Complete product description assists in the identification of all potential hazards Product description Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

4. Product description should cover Formulation Potential of product or constituents to support microbial growth Packaging Processing methods / production technology Intended use and target consumer Scope of product description Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

5. What raw materials and ingredients are used? List raw materials List product ingredients and additives List physical and chemical properties of the product and constituents (pH, Aw, Eh) Product formulation Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

6. List pathogens and other hazards known to be associated with food Consider source of raw materials to assess potential for contamination (e.g. proximity to soil, special requirements of the crop and its production) Evaluate characteristics of potential microbial contaminants (e.g. limiting pH, Aw, temperature, preservatives, resistant adaptations) Associated hazards Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

7. pH, Aw and Eh ranges of raw materials and finished product At these ranges is microbial growth prevented or pathogens inactivated? Impact of these parameters on other quality characteristics of the product Associated hazards Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

8. Tabulate additives against concentrations and permitted levels in product Consider role, properties and mode of action of additives Consider compatibility with product/processing conditions Consider hazards that might be associated with other ingredients Associated hazards Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

9. List packaging materials used with raw material, intermediate or final products Evaluate possibility of hazards being introduced by the packaging material Evaluate impact of packaging on growth and survival of micro-organisms Associated hazards Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

10. Possibility of contamination occurring during processing, handling and preparation How much time is taken for each step of processing, preparation, handling, storage? Processing and handling checklist Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

11. Will micro-organisms or toxic substances of concern be inactivated during processing? Physical conditions imposed during processing Time course of processing Is processing based on scientific data Would more severe processing be acceptable? Processing and handling checklist Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

12. Possibility of re-contamination Shelf-life related to conditions during distribution and utilisation by the consumer Processing and handling checklist Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

13. The assessment made by the HACCP team should be documented and retained for the record Sample forms are provided for recording essential elements of product description and composition Documentation Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

14. Form 1 – product description Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

15. Completing Form 1 – an example Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

16. Completing Form 1 – an example Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

17. Form 1: product description –example of currants Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

18. Form 2 – product ingredientsand incoming material Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

19. Completing Form 2 – an example Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3

20. A product description is prepared That considers product formulation and other incoming materials That lists potential hazards That considers processing features and intended use Summary Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3