Good Hygiene Practices along the coffee chain Describe Product and Identify Intended Use – Tasks 2 & 3 Module 4.4

Slide 2 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Objectives and contents  Objectives  To outline the procedure involved in preparing a complete product description  To make trainees aware of the importance of an accurate and detailed product description  Contents  What knowledge is required for a good product description  Questions concerning formulation  Processing/handling checklists  Documenting HACCP Tasks 2 and 3

Slide 3 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Product description  The team must have a complete understanding of the product, including  Details of product composition  Details of processing procedures  Properties, destination and use of the product  Complete product description assists in the identification of all potential hazards

Slide 4 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Scope of product description  Product description should cover  Formulation  Potential of product or constituents to support microbial growth  Packaging  Processing methods / production technology  Intended use and target consumer

Slide 5 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Product formulation  What raw materials and ingredients are used?  List raw materials  List product ingredients and additives  List physical and chemical properties of the product and constituents (pH, Aw, Eh)

Slide 6 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Associated hazards  List pathogens and other hazards known to be associated with food  Consider source of raw materials to assess potential for contamination (e.g. proximity to soil, special requirements of the crop and its production)  Evaluate characteristics of potential microbial contaminants (e.g. limiting pH, Aw, temperature, preservatives, resistant adaptations) Raw materials Physico-chemical properties Ingredients and additives Packaging

Slide 7 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Associated hazards  pH, Aw and Eh ranges of raw materials and finished product  At these ranges is microbial growth prevented or pathogens inactivated?  Impact of these parameters on other quality characteristics of the product Raw materials Physico-chemical properties Ingredients and additives Packaging

Slide 8 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Associated hazards  Tabulate additives against concentrations and permitted levels in product  Consider role, properties and mode of action of additives  Consider compatibility with product/processing conditions  Consider hazards that might be associated with other ingredients Raw materials Physico-chemical properties Ingredients and additives Packaging

Slide 9 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Associated hazards  List packaging materials used with raw material, intermediate or final products  Evaluate possibility of hazards being introduced by the packaging material  Evaluate impact of packaging on growth and survival of micro-organisms Raw materials Physico-chemical properties Ingredients and additives Packaging

Slide 10 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Processing and handling checklist  Possibility of contamination occurring during processing, handling and preparation  How much time is taken for each step of processing, preparation, handling, storage?

Slide 11 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Processing and handling checklist  Will micro-organisms or toxic substances of concern be inactivated during processing?  Physical conditions imposed during processing  Time course of processing  Is processing based on scientific data  Would more severe processing be acceptable?

Slide 12 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Processing and handling checklist  Possibility of re-contamination  Shelf-life related to conditions during distribution and utilisation by the consumer

Slide 13 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Documentation  The assessment made by the HACCP team should be documented and retained for the record  Sample forms are provided for recording essential elements of product description and composition

Slide 14 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Form 1 – product description Product name Important product characteristics (Aw, pH, etc) How the product is to be used Packaging Shelf-life Where the product will be sold Labelling instructions Special distribution Date:Approved By:

Slide 15 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Completing Form 1 – an example Packaging 1. bulk loaded in containers, 22t Shelf-life 2. stacked in containers: 60kg sisal sacks, 18t Where the product will be soldTo be blended, roasted and repackaged before sale - boiling water extraction into beverage Date:Approved By:

Slide 16 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Completing Form 1 – an example Packaging  Bulk loaded in containers, 22t  Stacked in containers: 60kg sisal sacks,18t Shelf-life1 year Where the product will be soldDomestic roaster/exporter warehouse Date:Approved By:

Slide 17 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Form 1: product description – example of currants Labelling instructionsStore in a cool, dry place Special distribution controlNone Date:Approved By:

Slide 18 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Form 2 – product ingredients and incoming material Raw materialPackaging materialIngredients Date:Approved By:

Slide 19 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Completing Form 2 – an example Raw materialPackaging materialIngredients Dry coffee cherry 60kg sisal stitched sacks or lined / unlined containers None Date:Approved By:

Slide 20 Module 4.4 – Describe Product and Identify Intended Use – Tasks 2 & 3 Summary  A product description is prepared  That considers product formulation and other incoming materials  That lists potential hazards  That considers processing features and intended use