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Product description haccp

Product description haccp 2025

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The document outlines a Hazard Analysis Critical Control Point (HACCP) plan for frozen vegetables, specifically focusing on frozen peas. It details product characteristics, usage, packaging, shelf life, distribution channels, labeling instructions, and potential biological, chemical, and physical hazards associated with the product. The document also identifies critical control points (CCPs) for managing these hazards during processing and provides monitoring and verification procedures to ensure food safety.

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Click ‘Get Form’ to open the product description HACCP in the editor.
Begin by entering the 'Product Name' at the top of the form. For example, input 'Frozen Vegetables'.
In the 'Important Product Characteristics' section, fill in details such as temperature and moisture levels. Ensure accuracy for compliance.
Describe how the product is used in the designated field, including common preparations like heating or thawing.
Complete the 'Packaging' section by specifying materials like poly bags and totes.
Indicate shelf life before and after retail packaging in the respective fields.
Fill out where the product will be sold, ensuring to mention all relevant outlets such as retail and restaurants.
Provide clear labeling instructions, including storage conditions and cooking guidelines.
Review all entries for accuracy before saving or exporting your completed form.

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What is HACCP example?

Example: Cooking raw chicken breast is the only step where bacteria can be eliminated or reduced to a level safe for consumption. Therefore, cooking raw chicken can be identified as a CCP.

What are the 7 elements of HACCP?

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

What is the first step in developing a HACCP plan?

The seven steps of HACCP Perform a hazard analysis. ... Determine Critical Control Points (CCPs). ... Set critical limits. ... Establish a monitoring system. ... Establish corrective actions. ... Establish verification procedures. ... Establish record-keeping procedures.

What requires a HACCP plan?

Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. Curing of food such as ham, sausages, etc. Using food additives to preserve food such as vinegar to render sushi rice so that it is not potentially hazardous.

What are two 2 examples of critical control points?

Examples of critical control points include: cooking, cooling, re-heating, holding. To determine CCP's ask the following questions: At this step in preparation can food become contaminated and/or can contamination increase?

What is the main purpose of HACCP procedure?

The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.

What is the most important principle in HACCP?

Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.

What is the purpose of evaluating a HACCP plan?

The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.

Product description haccp 2025

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