8 replies to this topic

[Taste Maker]

I have a customer who wants us (manufacturer) to test a product (funnel cake) for salmonella. Since we already receive salmonella testing results via COAs, is it necessary to duplicate this? I plan to send a LOG in lieu of testing which describes our material guarantee. Am I correct in this line of thinking?

 

Regards,

 

John Freeman

QA Manager/Certified HACCP Coordinator

Memphis, TN

[Charles.C]

Dear tastemaker,

 

It probably means that yr customer has a policy not to trust COAs. Would not be exactly a unique occurrence IMEX.

 

The extent of the mistrust may depend on the COA-associated sampling plan, if any.

 

Rgds / Charles.C

[KTD]

Dear Taste Maker -

 

ASsuming that your COAs are for incoming ingredients, another issue may be that the customer wants assurances that your processing is not contaminating the finished product.

[cazyncymru]

I Agree, If the CoA's refer to incoming ingredients, how do you "guarantee" that the end product is salmonella free if you haven't tested?

 

Caz x

[Charles.C]

I Agree, If the CoA's refer to incoming ingredients, how do you "guarantee" that the end product is salmonella free if you haven't tested?

 

Caz x

 

HACCP "certified" to BRC ?

 

Best Rgds / Charles

[cazyncymru]

Ahh right, so salmonella will only be found in factories that are not HACCP certified?????

 

We have BRC at Grade A, but I still do environmental swabs and final product testing!

Edited by cazyncymru, 28 November 2013 - 08:47 AM.

[Slab]

I agree with others. A customer's request for finished product testing is not duplicating incoming materials COA.  They want assurance that your process of manufacturing is not contaminating the product.  Since salmonella is human gastro-indigenous and easily transmitted with poor hygiene control, the best practice would be to sample after total throughput.  Not just salmonella of course but a full bio.

[Charles.C]

Ahh right, so salmonella will only be found in factories that are not HACCP certified?????

 

We have BRC at Grade A, but I still do environmental swabs and final product testing!

 

Hi Caz,

 

HACCP Verification / HACCP Raison d'être ?.

 

I agree It's a problem where a customer neither believes in HACCP nor BRC.

 

And must cover their ***.

 

Charles

 

PS - Of course, it is possible that the OP has no certification.

 

Happy Thanksgiving

[Taste Maker]

Hello All, Taste Maker here again to qualify my last post on finished product vs COA. The customer wanted the testing done only because one of our products contains egg and milk on the label and not because of possible plant contamination of salmonella. So, I was thinking that the COA should suffice in this case. As it turns out, he ended up accepting a Letter of Guarantee and a copy of our HACCP Plan in lieu of further testing. Thanks for your responses.

 

Taste Maker

Memphis, TN