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3. Step 3: Identify intended use
This stage is intended to complete the previous information, and in particular to specify the expected durability, the "normal" conditions of use of the product, and any instructions that may be given for its use. The user may be the final consumer, or the processor who uses the product as a raw material or ingredient. In addition, all "reasonably foreseeable" possibilities of misuse must be considered . This concept is contained in Article L. 221-1 of the French Consumer Code. The term "reasonably foreseeable" is important: under no circumstances should the HACCP team anticipate unforeseeable inappropriate and/or dangerous uses: you can't foresee the unforeseeable!...
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Step 3: Identify intended use
Step 4: Draw up the flow chart
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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