1 reply to this topic

[CMac]

Background
Company A and company B has developed a brand new product together and made the following decision:
Company B is the owner of the product and will make the dough themselves. The dough is to be transported to company A for baking, cooling and packaging. The packed products will be sent back to company B for labeling and distribution. Company A is certified to the ISO 22000 standard.

Question
What control and documentation is required for this new product which is owned by the other company?
What (food safety-related) information should the contract/agreement include?
Do we need any documentation from the product owner? (such as cleaning routines, pest managements, flow chart, etc.)?

Grateful for your help,
Charlie

[HACCP Mentor]

Hi Charlie

The process that you describe is basically a contracted process. There are a number of ways you can address this situation.

Company A treats company B as a supplier and therefore needs to comply with whatever the requirements are for Company A's approved supplier program. It sounds like Company A always owns the product so they need to ensure that the product and process is safe and traceable. If company A's approved supplier program states xyz procedures are to be in place, fair enough.

You need to look and see if the 'brand' had the potential to be damaged but the action of Company B - what level of risk is Company A willing to accept?

If I was company A, I would be making sure that Company B had the neccesary procedures in place to protect the product. (just like you would for any supplier).

Hope this helps
Amanda

Edited by HACCP Mentor, 25 June 2012 - 08:58 AM.