| P |
| 1.4 | Base
| Product Description | A full description of the product and why it is considered safe must be documented.
The intended use of the product must be defined, detailing the target end user or consumer. Potential uses other than the intended use must also be considered.
Suitability for vulnerable groups must be considered e.g. infants, elderly, and allergy sufferers. | The description includes: • Composition • Origin of ingredients • Physical or chemical structure (e.g. water activity, pH etc.) • Safety Data Sheet • Treatment and processing (e.g. sterilization) • Packaging/Labelling (e.g.CHIP, GHS, Screw Cap) • Storage and distribution conditions • Durability and required shelf- life • Instructions for use |
| P | R | 1.5 | Base | Flow Diagram
| A flow diagram detailing all steps in the production process, including any rework and waste, must be constructed. This must be verified within the production area. | The HACCP team walks the process in the factory to ensure that the flow diagram matches the actual processes in the factory.
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| P |
| 1.6 | Base | Hazard Analysis
| All potential hazards that may reasonably be expected to occur for each process step and product must be identified. Hazards identified must be specific to the process step, generic descriptions such as ‘foreign body’ and ‘micro- organisms’ are not sufficient. | e.g. pieces of metal or plastic in household goods. Mould growth on wipes.
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| P | R | 1.6.1 | High | Hazard Analysis | Good Manufacturing Practices must be in place at all times throughout the site, these controls form the Pre-requisite Programme. The control measures and monitoring procedures for the pre-requisite programme must be documented and recorded.
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