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[it_rains_inside]

 I'm tripped up a bit.... 2 things from Dairy Queen's Supplier Manual. 

 

It requires that we provide a copy of our HACCP plan

 

and also

 

"A detailed description of Quality Systems and Controls (this includes, but is not limited to, an outline or chart of the plant Quality Control Team with descriptions of roles and reporting structure, types of routine QC checks and frequency of such checks, details on documentation and reporting"

 

If anyone supplies for DQ can you please contact me about these requirements (or if anyone has some insight) - Typically I've given suppliers third party verification of the HACCP plan and that seemed to satisfy, Im a little nervous about handing over my HACCP plan to a customer, and then on the detailed description - I have no clue what they are really asking for here.

Any help would be appreciated!!

[Miriam M.]

_{(sigh)  In times past, this type of information was considered IP.  Now in the sight of FDA FSMA, the Preventive Controls proposal is being readied by companies as they prepare for the final rule.  I do not see a way around it that your customer's food safety needs will be met without this essential piece of data.  How else may they take a decision whether your ingredient is high or low risk?  I would recommend giving them this document and if you see a need, binding them to a "Food Safety Confidentiality Agreement", which narrows the use of this information to food safety review purposes and on a need-to-know basis.}