Hi all,
We're getting dry seasonings and truffle peels brought in from the Netherlands and Italy, respectively. The dry seasonings make a pit stop in Canada before arriving in the US, the peels come directly here, I think. I was wondering what documentation would be required above and beyond our already established HARPC supply-chain program. For context, we are the consignee of the ingredients and the seasonings and peels will be added to a product post-lethal step.
Also, I was watching a video by FDA talking about verification activities needed for different levels of hazards and they made it seem like if the potential hazard carried a risk of serious illness or death, 3rd party audits and review of food safety documentation wouldn't be an adequate control. If this is the case, is it necessary to do the audit yourself or hire a consultant to do the audit for you and report directly to your company?
- Colby H.