Product Description & Intended Use
Aligned with HACCP Principles – Preliminary Step: Describe the Product
Requirement Overview
Per HACCP guidelines (Codex Alimentarius and CFR Title 21 Part 117), the food safety team must clearly describe each product covered under the plan, including its composition, processing, packaging, distribution, and intended use. This foundational step ensures accurate hazard identification and control planning.
A well-defined product description supports hazard analysis, risk prioritization, and communication across all food safety processes.
Note: This description forms the basis of all subsequent hazard analysis and CCP identification steps.
Aligned with BRCGS for Storage & Distribution Issue 4 – Clause 4.3.1 & 4.3.3
Requirement Overview
BRCGS for Storage & Distribution requires that products moved via cross-docking are traceable and controlled at all times, even when they are not held in storage for extended periods.
Clause 4.3.1: “The company shall ensure that traceability is maintained at all stages, including during cross-docking operations.”
Clause 4.3.3: “Procedures shall be in place to ensure that all products handled, including those not stored on-site, remain under control and are not subject to contamination or substitution.”
Cross-docking operations must not compromise product traceability, safety, or integrity. Even with minimal handling and temporary presence, each product must be accurately identified, documented, and protected.
Key Compliance Objectives
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✓ Identify product characteristics critical to food safety
✓ Define how and by whom the product is intended to be used
✓ Document essential product, packaging, and distribution details
✓ Ensure a shared understanding across production, QA, and food safety teams
Step-by-Step Compliance Implementation
1. Describe the Product
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Information to Include:
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• Product name and common trade name
• Physical and chemical properties (e.g., RTE, frozen, acidic)
• Ingredients and known allergens
• Method of processing (e.g., pasteurized, cooked, fermented)
• Packaging materials and conditions
• Shelf life and storage requirements
Evidence to Maintain:
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• Product spec sheet
• Label or packaging mock-up
• Approved ingredient list
- • Product name and common trade name • Physical and chemical properties (e.g., RTE, frozen, acidic) • Ingredients and known allergens • Method of processing (e.g., pasteurized, cooked, fermented) • Packaging materials and conditions • Shelf life and storage requirements
- • Product spec sheet • Label or packaging mock-up • Approved ingredient list
2. Define the Intended Use
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Details to Include:
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• Whether the product is ready-to-eat or requires cooking
• Instructions for preparation, storage, or handling
• Likely method of consumption
• Common misuse or abuse that could pose a risk
Evidence to Maintain:
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• Label with preparation instructions
• End-user handling guidance
• Documented rationale in hazard analysis
- • Whether the product is ready-to-eat or requires cooking • Instructions for preparation, storage, or handling • Likely method of consumption • Common misuse or abuse that could pose a risk
- • Label with preparation instructions • End-user handling guidance • Documented rationale in hazard analysis
3. Identify the Target Consumer
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Options May Include:
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• General population
• Sensitive subgroups (e.g., elderly, children, immunocompromised)
• Foodservice vs. retail vs. industrial use
Evidence to Maintain:
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• Market distribution overview
• Consumer safety profiles
• Product launch or marketing briefs
- • General population • Sensitive subgroups (e.g., elderly, children, immunocompromised) • Foodservice vs. retail vs. industrial use
- • Market distribution overview • Consumer safety profiles • Product launch or marketing briefs
Example Product Entry
| Item | Details |
|---|---|
| Product Name | Spicy Chickpea Salad |
| Description | Canned chickpeas with vegetables in vinaigrette; shelf-stable, RTE |
| Ingredients | Chickpeas, carrots, bell pepper, oil, vinegar, spices (contains mustard) |
| Processing Method | Thermal processing (canning) |
| Packaging | Aluminum can with easy-open lid |
| Shelf Life | 24 months |
| Storage | Ambient temperature (≤25°C) |
| Intended Use | Ready-to-eat, direct from packaging |
| Instructions | Open and serve; optional refrigeration after opening |
| Target Consumer | General population |
| Misuse Potential | Risk of cross-contact with allergens if stored near open foods |
Common Audit Findings & Recommended Fixes
| Audit Finding | Recommended Action |
|---|---|
| Vague or missing product description | Complete standardized product description template |
| No documented intended use | Include detailed prep and handling instructions in HACCP plan |
| Misalignment with hazard analysis | Review product use and revise hazard identification accordingly |
| Target user not considered | Specify consumer group and assess risk to vulnerable populations |