Labeling in process items (production and expiry dates)?
I am managing a commisary and we provide the products to various food chains. We are BRC and HACCP certified facility. Few days before we were having an audit and I have to face few questiuons first time. In comiisary we have to prepare various products and not all are used on same days. For producing one product 2-3 different other ingredients are used. For exame to make vegetable mix salad we have to use boiled vegetable and cheese. On finished and pacakged mixed salad we are mentiong shelf life of 5 days. Auditor asked that all the ingerdientr/products which are being used to make finished products should be labeled.
If we are cooking mixed vegetables, we have to mention the produiction and expiry date. But thsi will be used in mixed vegetable and we state 5 days shelf life for mixed vegetable. I am really confused how to handle it. Should I sate the production and expirya date of inprocess ingredient as well. Please guide me. Thanks
Dear,
I am managing a commisary and we provide the products to various food chains. We are BRC and HACCP certified facility. Few days before we were having an audit and I have to face few questiuons first time. In comiisary we have to prepare various products and not all are used on same days. For producing one product 2-3 different other ingredients are used. For exame to make vegetable mix salad we have to use boiled vegetable and cheese. On finished and pacakged mixed salad we are mentiong shelf life of 5 days. Auditor asked that all the ingerdientr/products which are being used to make finished products should be labeled.
If we are cooking mixed vegetables, we have to mention the produiction and expiry date. But thsi will be used in mixed vegetable and we state 5 days shelf life for mixed vegetable. I am really confused how to handle it. Should I sate the production and expirya date of inprocess ingredient as well. Please guide me. Thanks
Dear atiqchaudhry,
Not sure i totally understand the question. Please correct me if misunderstood.
This has to be a Canadian legislatory question I think. Typically the customer must know. Offhand, i would assume that you simply label based on the most conservative shelf-life ingredient in (your) finished product.
Rgds / Charles.C