I represent a tea company who manufactures and sells various tea products (latte, tea, honey latte, matcha, etc.) as well as RTE (ready to eat) products. Our RTE products consist of matcha and powdered tea as well as powdered supplements such as probiotics and fibre. I prefer to receive a CoA with every ingredient ordered however, some suppliers do not provide a CoA while others do but only test for salmonella with certain batches. I would prefer if every RTE ingredient had supporting documentation for a negative salmonella test however, this is not the case. Some of these suppliers are extremely reputable, provide product specifications stating that the product will test salmonella negative, and have not had any recent recalls within the industry. Should I perform a salmonella test on each ingredient prior to use or would it be sufficient to perform a risk assessment and establish the ingredient as low risk due to the supplier reasons previously stated as well as internal processing controls, prerequisite programs, HACCP program, and BRC certification status?
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