An out-of-specification product is a food or other product that fails to meet one or more defined requirements for safety, quality, identity, composition, packaging, weight, appearance or performance. A product can be out of specification without necessarily being unsafe, but it should be assessed and controlled before it is used or released.
Identify the affected lot or batch, place it on hold and prevent accidental use. Compare the actual result with the approved specification, investigate the cause and decide whether the product can be released, returned, reworked under an approved process or must be discarded. Record the decision and any corrective action.
Out of specification means a defined requirement has not been met. Unsafe product means the food presents an unacceptable risk to consumers. Some specification failures are safety-critical; others may be quality or commercial issues. The distinction must be assessed using the applicable standard and food-safety plan.
Chef’s tip: establish clear specifications for important ingredients and finished products. A written standard makes receiving decisions, quality checks and supplier discussions more objective.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
