Step 3: Identification of the Intended Use
HACCP method ? A practical approach

This step is intended to supplement the information provided above. In particular, it involves specifying:

• the expected service life;

• the normal conditions of use for the product, as well as any instructions that may be provided for its use.

The user may be the end consumer or a processor who uses the product as a raw material or ingredient. Furthermore, all “reasonably foreseeable” possibilities of misuse must be considered . This concept is set forth in Article L. 421-3 of the Consumer Code. The term “reasonably...