Product description and intended use – Steps 2 and 3
| dc.creator | FAO | |
| dc.date | 2023-10-12T12:21:40Z | |
| dc.date | 2023-10-12T12:21:40Z | |
| dc.date | 2023 | |
| dc.date | 2023-07-31T11:42:20.0000000Z | |
| dc.date.accessioned | 2026-06-27T23:59:09Z | |
| dc.description | Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides 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 in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). 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, should 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. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. | |
| dc.format | 19 p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/CC6256EN | |
| dc.identifier | http://www.fao.org/3/cc6256en/cc6256en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/296733 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.relation | FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety | |
| dc.relation | N/A | |
| dc.rights | FAO | |
| dc.title | Product description and intended use – Steps 2 and 3 | |
| dc.type | Booklet |