Sensory Evaluations to Comply with SQF Code?

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?

tdinh,

   It's recommended to have more than one person doing sensory evaluation and some sort of documented training. Our auditor pointed out how does one know what each point is?

I'm confused. HACCP is about food safety, and organoleptic testing is about quality. Am I missing something?

I'm confused. HACCP is about food safety, and organoleptic testing is about quality. Am I missing something?

Sorry I did not mean to be confusing. The HACCP part was just saying we test a product from each HACCP plan each day of the week.