We are currently preparing to achieve BRC agent and Broker; Can anyone help me with the following:
1. We buy from another agents and broker who is not certified to GFSI scheme and is not low risk supplier, do we need to audit the agent and broker, and their suppliers?
2. In order to retain the authenticity of our products we buy from remote suppliers who may not have HACCP in place, how do I show the supplier as low risk?
3. Advise on HACCP - Can I start my process flow from product brief and end to customer despatch - we produce own brand products or any other ideas from anyone?
All our products are ambient with long shelf life. Like Jam, biscuits, pasta some are pasteurized, low aw, high sugar content, pH controlled.