Step 3: Identify intended use
HACCP method ? A practical approach
Article REF: SL6210 V2
Step 3: Identify intended use
HACCP method ? A practical approach

Author : Michel FEDERIGHI

Publication date: November 10, 2015, Review date: July 1, 2018 | Lire en français

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3. Step 3: Identify intended use

This stage is intended to complete the previous information, and in particular to specify the expected durability, the "normal" conditions of use of the product, and any instructions that may be given for its use. The user may be the final consumer, or the processor who uses the product as a raw material or ingredient. In addition, all "reasonably foreseeable" possibilities of misuse must be considered . This concept is contained in Article L. 221-1 of the French Consumer Code. The term "reasonably foreseeable" is important: under no circumstances...

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