My company is looking to switch from SQF Level 2 to SQF level 3. I am working on creating a HACCP based quality plan. We are a small flavor/ syrup company and I have come to a conclusion that I will consider organoleptic testing as a critical quality point. Although I would like to know what would the critical limit be? Can I just mention it has to taste according to its previous control? With regards to the monitoring procedures, I am planning to mention that after the product is made the sample is brought to the QC lab for testing.. the QC tastes the sample along with the control to see if it matches, if it matches the product is passed and packaged if not attempts are made to re adjust it. That would be the corrective action... Although I am unsure as to what would be the verification procedure, Since QC is responsible for tasting it, who will verify the records or monitoring procedures? I am the only person in the QC lab who performs the testing there is no other QC person. if I am not around the plant manager is responsible for undertaking QC responsibilities. So does he become the person who verifies? but does that mean he needs to taste the product every time as well or he can just have a look at my records which mention the product tastes good and is passed and he signs there? Please let me know your inputs.