Product characteristics in ISO 22000
Product characteristics in ISO 22000
Clause 7.3.3
1. Raw materials, ingredients and product-contact materials
All raw materials, ingredients and product-contact materials shall be described in documents to the extent needed to conduct the hazard analysis (see 7.4), including the following, as appropriate:
a) biological, chemical and physical characteristics;
b) composition of formulated ingredients, including additives and processing aids;
c) origin;
d) method of production;
e) packaging and delivery methods;
f) storage conditions and shelf life;
g) preparation and/or handling before use or processing;
h) food safety-related acceptance criteria or specifications of purchased materials and ingredients appropriate to their intended uses.
The organization shall identify statutory and regulatory food safety requirements related to the above. The descriptions shall be kept up-to-date including, when required, in accordance with 7.7.
2. Characteristics of end products
The characteristics of end products shall be described in documents to the extent needed to conduct the hazard analysis (see 7.4), including information on the following, as appropriate:
a) product name or similar identification;
b) composition;
c) biological, chemical and physical characteristics relevant for food safety;
d) intended shelf life and storage conditions;
e) packaging;
f) labelling relating to food safety and/or instructions for handling, preparation and usage;
g) method(s) of distribution.
The organization shall identify statutory and regulatory food safety requirements related to the above. The descriptions shall be kept up-to-date including, when required, in accordance with 7.7.
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on Monday, December 7th, 2009 at 4:01 pm and is filed under ISO 22000.
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