Thank Lesley
Can you please give me an idea of what information I will need from my supplier to used for the HACCP plan.
I believe I need some information from my supplier at less to be able to do the Food Description and Distribution.
Thanks Lesley for sharing your knowledge with me.
Hi Carmelo
This post may help you:
https://www.ifsqn.co...assessment-brc/
Your initial supplier/ingredient risk assessment would include:
Ingredient type
Where used (ie. does it pass through a control step, a sieve, or heat process)
Are there any allergen implications
Any foreign body implications
Legal status
Potential for substitution/adulteration
Supplier status (do they have GFSI)
Volume of purchase (eg. higher volume raw mats increases risk, a single annual purchase = reduced risk)
From this risk assessment you would decide whether you need to audit your supplier or whether GFSI certification can be accepted instead.
Obviously each raw material would have a specification that you purchase against & most suppliers should be able to supply a COA/COC to confirm that each delivery complies with your requirements.
I don't know which standard you are working to (FSSC/BRC or other) - most of them have defined requirements for what they consider acceptable regarding supplier/material approval
For BRC the requirements can be found under section 3.5 of the standard.
Edited by Charles.C, 07 January 2019 - 08:45 PM.
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