2 replies to this topic

[cglm2020]

Hello All,

 

I have a question in regards to the Supply Chain Preventive Control. If we receive ready to eat ingredients from a supplier, do we have to have a letter from them stating that they control the hazard? For example, if we receive in chocolate chunks and have identified Salmonella as a biological hazard, do we have to contact our supplier and ask them how they are controlling against Salmonella?

 

Much Thanks!

[ebb30]

My understanding is that (if you have no other kill step in your own process) you conduct verification activities. So things like an onsite audit, actual sampling and testing (if they do this already, review their actual lab results, are they using an appropriate ISO accredited lab etc.), or look at food safety records for supplier for that ingredient. Do you have PCQI training? I'm referring to page 12-10 in the manual. 

[cglm2020]

Thanks for the response. I will take a look at that section again in the manual.

 

Thanks!!