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2. Step 2: Product description
It is important to note that this description must not be limited to the finished product, but must include raw materials, intermediate products where applicable, as well as the various ingredients, packaging materials and treatment processes used in the formulation of the product. At this stage, it's a matter of carrying out a genuine product "audit". Particular attention is paid to legal and regulatory requirements, and to information relevant to food safety:
sanitary characteristics: microbiological, physical or chemical criteria;
physico-chemical characteristics related to significant hazards (water activity at w , pH, redox potential (E h ), concentrations of various compounds, composition (including salt, sugar...
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Step 2: Product description
Step 3: Identify intended use
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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