Technical reference
Everything downstream assumes the is right. The starts from it, the label and are built on it, receiving checks against it, and shelf life rests on the parameters it states. When it's missing or out of date, those controls are guesses.
and belong in a because they govern which organisms can grow, so a recipe change can quietly change the shelf life. Treat a change in salt, acid, sugar or moisture as a safety change, not just a change of taste.
Parameters
| Inputs | Composition, , safety , packaging, delivery and storage conditions, shelf life, lot marking |
|---|---|
| Finished products | Recipe, , and where relevant, packaging, shelf life, storage, intended use |
| Codex basis for limits | Science, with sampling, methods and |
| Supply to a caterer, Australia | Name, lot, , date mark, storage and use directions, with the food or on the label |
| Trigger to review | Any change to supplier, recipe, pack, process or science; otherwise a set cycle |
Records that prove it
- Item list, with one code per item
- Input and finished product specifications, with version and date
- Supplier agreement
- Review dates, and superseded versions
- Change evaluations
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.