Greetings,
First time caller - long time listener. Love your show... Hi Mom!
I am the self taught Food Safety Coordinator for a relatively small company. We produce a large variety of blended bake mixes as well as repackaging singular commodities (e.g. beans, corn, wheat, etc.). We are pursuing SQF 2000, level 2 certification.
Element 4.3.6 (i) states that finished product specifications shall include microbiological and chemical limits. This is very difficult for me to wrap my head around. I am not a food scientist and we do not have one on staff. How should I determine what microbiological data to include on a given specification and what those limits should be? If I list allergen content, or lack thereof, expressed as a "less than x ppm" statement would that satisfy the chemical limits requirement?
I look forward to your thoughtful replies,
Dan
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