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  5. NCIMS HACCP Product Description Form - Acceptable Alternate to NACMCF Based Form
  1. Hazard Analysis Critical Control Point (HACCP)

NCIMS HACCP Product Description Form - Acceptable Alternate to NACMCF Based Form

Return to Dairy Grade A Voluntary HACCP

SUBJECT

ISSUE DATE

PRODUCT

Product Description

PLANT NAME

SUPERSEDES

PAGE

ADDRESS 1 of 1

Alternate Acceptable Form to NACMCF Based Form
Formal Product Name:  
Product Description and Food Safety Characteristics:
i.e. pH, water activity, etc.
 
Packaging Used:  
Ingredients:  
Labeling Requirements:  
Storage and Distribution:  
Intended Consumers:  
Intended Use:  
Shelf Life:  
EXAMPLE Product Description Form
Formal Product Name: Reduced Fat Milk (2%)
Product Description and Food Safety Characteristics: Pasteurized and homogenized fluid, 2% milk fortified with vitamin A. Milk is filled in 1 gallon plastic bottles with tamper evident seal. Support growth of a number of pathogens. No natural protective characteristics.
Packaging Used: High Density Polyethylene gallon container with a polypropylene snap-on screw-off tamper evident cap. Labels are self adhesive and applied prior to filling. Code date is printed via coding equipment after capping
Labeling Requirements: Keep refrigerated, Grade "A", Pasteurized, Homogenized, Vitamin A added, 30% less fat than regular milk
Storage and Distribution: Product is cased in standard milk cases - four units per case. Temperature of storage is ≤ 45°F. Distributed using refrigerated trucks (≤ 45°F) to wholesale and retail outlets.
Intended Consumers: Consumers of all ages consume this product.
Intended Use: Ready to serve product. May also be used as an ingredient in preparing meals.
Shelf Life: 16 days under proper refrigeration.