We are an import company (Wholesale/Distribution) which we import many different types of products such as frozen noodles, miso (soybean paste), soy sauce, seasoning bases, soup stocks, RTE frozen products, etc.
As we have hundreds of foreign suppliers, we have opt to review the supplier's HACCP plan but from there, I am not sure of how to efficiently assess whether if all the known or reasonably foreseeable hazards has been addressed as the format is slightly different than the HARPC.
I have worked with this company for couple years maintaining seafood HACCP for our facility and have taken PCQI training and attended FSVP seminar.
However, I feel like I am still lacking knowledge on how to successfully be in compliant with the FSVP rule. My question is, how are we supposed to assess products that we are not familiar with what hazards are associated with the product?
Any advice would help.