Is a sieve required for dry ingredients?
When I originally developed our HACCP plan I consulted with our food scientist who has years of experience in the industry and this was my first HACCP plan. According to him we did not need to do a hazard analysis on our raw ingredients since we have a supplier quality assurance program and all ingredients will be cooked in the final product. He also said we don't need a sieve for our dry ingredients because the supplier already sifted it. I see according to clause 3.5.1.1 we need to a hazrds anylasis on our raw ingredients. If I'm actually doing a hazard analysis the food scientist's reasoning is circular. All dry ingredients have a risk of foreign objects, I can eliminate the risk with a sieve or by getting a quality supplier. Wouldn't I want first to try to eliminate the risk myself and not trust the supplier? Would the BRC auditor expect us to have a sieve?