I am in the process of creating a product analysis schedule, but I cant seem to get through it and would like some advice from all you experts out there!!! Background: We are a small, seasonal confectionery manufacturer (Most of our products are 90% flavored chocolate with an inclusion here or there). We are going for SQF L2 certification. Ingredients consist of chocolate, flavoring and inclusions (hard candy, cereal, salt etc)
Since we are a very small company, I am trying to keep the product sampling to a minimum as our budget is not huge, and the workforce for managing all these programs/ timelines is basically only me. Because of this I want to make a sampling schedule that takes into account the risk of the ingredient, the supplier status (certified, HACCP etc.), provision of COA's etc.. to minimize overall testing.
My main question is do all samples and products have to be tested against the COA every year, or more than every year?... I would like to make sampling for ingredients that come from certified (GFSI) suppliers, with COAs for each lot tested at a frequency of 2 years (or more if acceptable). More of a validation that the COAs are representative. Tests without COAs would get tested upon receiving. Would this be an acceptable product analysis program to an auditor?
Tests I would do for ingredients would be APC, Coliform, Salmonella & for finished product APC, coliform, yeast/mold. We do regular quality sensory checks.
Thoughts? Am I doing necessary testing by testing all ingredients?