Hi QM-OS,
Thanks for your reply.
Which criterias did you used to combine the result of the raw material assessment? Clearly, defining food-contact material supplier as "not low risk supplier" will not be applicable for us, since our products are spices. Maybe your method could show me a way.
Didem
Hi Didem,
I'm also interested in the answer to yr query.
The BRC8 Food Interpretation Guidelines mentions approx. 10 factors for raw materials risk assessment (excluding food fraud) which "should"(could?) be included in the analysis. Possibly a little overboard but certainly offers scope for manipulation/prioritisation if so desired.
Combining risks is a much discussed/contentious topic in the business arena and the initial logics (but not the later) in my own approach were vaguely developed from the opinions in this document -
Risk Aggregation.pdf 856.12KB
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(It's also worth noting the caveats at end of the article).
I'm guessing that these kind of complications have been one reason for the, so far, 6-year delay in FSMA's promised list of "high risk" food products.
PS - (paraphrasing Marshall) the evaluation of a Supplier's intrinsic Capability is surely also related to "Supplier Approval" ? (Certainly has been in my audit experiences).
PPS - JFI here is the FDA's draft proposal as to their (then) thinking of the basis for designation of a Food as "High Risk". Somewhat more "defined" than the BRC viewpoint.
FDA draft high risk foods,2014.pdf 217.01KB
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