I am currently trying to put together a risk assessment for a distribution center for their supplier approval program.
Many of their suppliers supply us with specialty items and a lot of different ingredients that i've never dealt with before. Things such as duck confit, foie gras, cured meats, etc.
Does anyone have any reference documents they can recommend that may help with this?
As a distribution centre you would need to look at your process first. Which part are you handling like, is it only storage or distribution or you are adding any process to the products being handled.
Risk assessment will depend on the same.
As you said you are handling N no. of products it is difficult for you but once you look at what are your responsibilities as a company, it will be easy for you.
If it is only storage and distribution then you should not worry about many items as all are getting stored and distributed. Except if those are stored in frozen or chilled or at ambient temperatures.
You should carry out the assessment for your process so that there is no risk of cross contaminantion or introduction of hazards while the product is under your custody. The only way it can happen is through loss of control of temperature, humidity, FEFO etc.
Just find out the critical point in your process whether it is temperature, humidity of the storage or assuring that no primary packaging is damage or labeling requirements, no expiry products etc.
I have handled a distribution centre for company doing business with mcdonalds. All this is based on my past experience. I hope it will help you.