Hi, we are currently revising one of our sensory programs. We currently do a sensory evaluation for 1 product a day from each HACCP Plan (for example 5 HACCP Plans, 5 days). The SQF code says that our sensory evaluations should comply with sensory attributes specified by the customer (2.5.6 vi.). We have the same person every morning do a sensory evaluation for flavor, mouthfeel, and aroma on a 5 point scale. We manufacturer frozen sandwiches.
Is this adequate enough to comply with the code? And is there anyway to generate a report out of this?
And what is the difference between SQF 2.5.6 v and SQF 2.5.6 vi?