Step 2: Product description
HACCP method ? A practical approach

It is important to note that this description must not be limited to the finished product, but must include raw materials, intermediate products where applicable, as well as the various ingredients, packaging materials and treatment processes used in the formulation of the product. At this stage, it's a matter of carrying out a genuine product "audit". Particular attention is paid to legal and regulatory requirements, and to information relevant to food safety:

• sanitary characteristics: microbiological, physical or chemical criteria;

• physico-chemical characteristics related to significant hazards (water activity at _w , pH, redox potential (E _h ), concentrations of various compounds, composition (including salt, sugar...