2 replies to this topic

[Jason Young]

When retrieving supplier information about the origin of theingredient, is "produced or raised in the country" enough or do weneed to go to city and state?

[Charles.C]

Dear jason Young,

Type of product / ingredient ???

Rgds / Charles.C

[GMO]

Section 2.3.1 is about describing the finished product for the purposes of your HACCP plan including ingredients etc. I would not go too far on origin as you should be thinking about "what origins could have an impact on the food safety of the product?"

So, for example, if you were sourcing nori seaweed, you may put extra checks in place if it was from Japan to ensure it was not affected by the radioactivity from the Fukushima power plant but those extra checks may not be as important if it was from the US.

I would suspect the country alone would be enough unless there is a specific concern; as you said city and state I'm assuming you are in the US? So, for example, if you were sourcing shell fish you might want to consider any effects from Deepwater Horizon depending on the state.