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VACCP - Vulnerability Assessment for Ingredients

VACCP Vulnerability Supplier Assessment Seasoning Ingredient

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#1 wardtanya

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Posted 20 May 2015 - 06:50 PM

 
If I purchase a seasoning blend (i.e. Fajita Seasoning) from spice company XYZ, with the following ingredient deck, how do I approach the vulnerability assessment?
 
1) do I assess each ingredient in my suppliers ingredient deck?
2) or do I assess the vulnerability of my supplier rather than of each ingredient?

Ingredient deck:
Salt - USA
Dextrose - USA
Garlic - China
Spices - USA, India, Indonesia, Vietnam, Malaysia, China
Natural Grill Flavor - USA, Canada, European Union, Mexico, Sudan, Ethiopia, India, China

 


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#2 jel

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Posted 21 May 2015 - 01:00 PM

under the concept of food chain, each stage is responsible for controlling its dangers to avoid passing to the next stage; you must evaluate whether your provider is controlling its dangers or is not doing


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